Shortbread Cutout Cookies Recipes

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SHORTBREAD CUTOUTS



Shortbread Cutouts image

I found this recipe in a magazine over 30 years ago and have made the cutouts for Christmas ever since. Four ingredients make them an oh-so-simple recipe to whip up during the hectic holidays. -Jean Henderson, Montgomery, Texas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 2 dozen.

Number Of Ingredients 4

1 cup butter, softened
1/2 cup sugar
2-1/2 cups all-purpose flour
Colored sugar, optional

Steps:

  • Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in flour. Transfer dough to a clean work surface; knead gently to form a smooth dough, about 2 minutes. (Mixture will be very crumbly at first, but will come together and form a dough as it's kneaded.), Divide dough in half. Roll each portion between two sheets of waxed paper to 1/4-in. thickness. Cut with floured 2- to 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. If desired, sprinkle with colored sugar., Bake 20-25 minutes until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 132 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 61mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

SHORTBREAD COOKIES



Shortbread Cookies image

Shopping for shortbread cookie ingredients couldn't be easier. In fact, you probably already have most of these on hand. Shortbreads are most popular around Christmas. Serve your shortbread cookie with a fruity topping, or use this recipe to make our monogrammed Hanukkah cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 12 to 14 large cookies

Number Of Ingredients 5

2 cups all-purpose flour
3/4 teaspoon salt
8 ounces (2 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract

Steps:

  • Line 2 rimmed baking sheets with parchment. Wisk together flour and salt. In the bowl of a mixer fitted with the paddle attachment, beat butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more. Beat in vanilla. Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
  • Turn out dough, forming into 2 disks; wrap each in plastic. Refrigerate until firm, at least 1 hour.
  • Preheat oven to 325 degrees. Roll out 1 disk to a 1/4-inch thickness. Cut out shapes using desired cookie cutter, and transfer to prepared baking sheets. Reroll scraps. Repeat with remaining disk. Indent cookies with desired stamps. Refrigerate until firm, at least 30 minutes. Bake until firm and golden, 13 to 15 minutes. Let cool completely on a wire rack.

SHORTBREAD CUTOUT COOKIES



Shortbread Cutout Cookies image

This old-fashioned favorite is never out of style in the cookie jar. Rich and buttery, a batch of these melt-in-your-mouth delights will disappear in a hurry.

Provided by Taste of Home

Time 25m

Yield about 3 dozen.

Number Of Ingredients 5

1-1/2 cups butter, softened
1-1/3 cups Domino® or C&H® Pure Cane Powdered Sugar
3 teaspoons vanilla extract
2-2/3 cups all-purpose flour
Domino® or C&H® Pure Cane Granulated Sugar

Steps:

  • In a large bowl, cream the butter, powdered sugar and vanilla until light and fluffy. Gradually beat in flour until well mixed. Divide dough in two balls; flatten each ball into a 1-in.-thick disc and wrap each in plastic wrap. Dough will be soft. Refrigerate for 2 hours or until firm., On a floured surface, roll out one portion of dough at a time to a 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with sugar. Bake at 325° for 9-10 minutes or until lightly browned on bottom. Remove from the oven and immediately prick cookies randomly with a fork. Remove to wire racks to cool.

Nutrition Facts :

SHORTBREAD HEARTS



Shortbread Hearts image

Provided by Ina Garten

Categories     dessert

Time 1h10m

Yield 24 hearts

Number Of Ingredients 5

3/4 pound unsalted butter at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt; then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased sheet pan and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
  • Note: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them. I cut out the cookies days ahead and bake them the day I serve them.

SHORTBREAD COOKIES



Shortbread Cookies image

Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 20 cookies

Number Of Ingredients 6

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
  • When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
  • Drizzle 1/2 of each cookie with just enough chocolate to coat it.

FROSTED SHORTBREAD COOKIES



Frosted Shortbread Cookies image

Buttery shortbread-style cut-out cookies with creamy flavored frosting. These cookies are very delicate and break easily.

Provided by elena5412

Categories     Dessert

Time 45m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 15

1 cup butter
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 egg
2 1/4 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
4 ounces cream cheese
2 tablespoons butter
1 tablespoon milk
2 cups powdered sugar
1/2 teaspoon extract (any flavor)
food coloring

Steps:

  • Cream butter, suagar, vanilla. Add egg and beat well.
  • Stir in sifted dry ingredients. Stir well and form into disk.
  • Chill for at least 1 hour.
  • Roll out dough 1/4 to 1/2 inches thick and cut out in favorite shapes.
  • Place on parchment paper lined baking sheet.
  • Bake for 8 - 10 minutes at 375 degrees.
  • Transfer on rack until cool.
  • Combine cream chees, butter, powdered sugar, milk and extract and mix well until very smooth. Adjust to desired consistency with additional milk or powdered sugar. Tint to desired shades. Store in tighly covered containers.

HOW TO DECORATE SHORTBREAD HOLIDAY CUT-OUT COOKIES WITH ROYAL ICING RECIPE BY TASTY



How To Decorate Shortbread Holiday Cut-Out Cookies With Royal Icing Recipe by Tasty image

Holiday Shortbread Cookies with Royal Icing

Provided by Betsy Carter

Categories     Bakery Goods

Yield 24 cookies

Number Of Ingredients 16

3 cups all purpose flour, plus more for dusting
2 teaspoons baking powder
½ teaspoon kosher salt
16 tablespoons unsalted butter, cubed and chilled
1 cup sugar
1 large egg
1 tablespoon vanilla extract
3 cups powdered sugar, sugar, sifted
2 tablespoons meringue powder
¼ teaspoon vanilla extract, or almond extract
4 tablespoons water
green gel food coloring
red gel food coloring
1 tablespoon brown gel food coloring
blue gel food coloring
yellow gel food coloring

Steps:

  • Preheat the oven to 350˚F (180˚C). Line baking sheets with parchment paper.
  • In a large bowl, combine the flour, baking powder, and salt. Mix with a fork.
  • In a separate large bowl, cream together the butter and sugar with an electric hand mixer for 3-5 minutes, until the butter and sugar are fully combined, but before the mixture becomes fluffy. Add the egg and vanilla and beat to incorporate.
  • Add the flour mixture and mix until just combined, but crumbly. Finish mixing with your hands until the dough comes together in a ball.
  • Transfer the dough to a floured surface. Lightly flour the top of the dough and roll out to about ¼-inch thick. Use cookie cutters of your choice to punch out cookies. Place the cookie cut-outs on the prepared baking sheets.
  • Bake for 8-10 minutes, until lightly browned around the edges. Let cool completely.
  • To make the royal icing: In a medium bowl, add the meringue powder to the powdered sugar. Whisk to combine. Add the vanilla and 4-6 tablespoons of water (depending on how runny or thick you'd like your icing.) Whisk until completely combined.
  • Divide the icing into smaller bowls and add any desired gel food colors. Immediately transfer to piping bags, or cover with plastic wrap. Do not leave the icing uncovered, as it will develop a film. If this happens, add a small amount of water and whisk to incorporate.
  • Decorate the cookies with royal icing as desired and let dry completely, at least 3-4 hours or overnight.
  • Enjoy!

Nutrition Facts : Calories 229 calories, Carbohydrate 37 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 23 grams

SHORTBREAD CHRISTMAS COOKIES



Shortbread Christmas Cookies image

These buttery shortbread cookies are so tasty and hold their shape very well. Make beautiful Valentine hearts also!

Provided by HANNER

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 1h15m

Yield 36

Number Of Ingredients 12

3 cups all-purpose flour
¾ cup white sugar
¼ teaspoon salt
1 ½ cups cold butter
½ teaspoon rum extract
½ teaspoon almond extract
2 tablespoons cold water
2 cups confectioners' sugar
2 tablespoons milk
2 teaspoons milk
1 drop food coloring, or to desired shade
1 tablespoon colored edible glitter, or as desired

Steps:

  • Whisk together flour, sugar, and salt in a large bowl; with a pastry cutter, chop in the butter until the mixture resembles coarse crumbs. Stir the rum extract and almond extract into the water in a small bowl. Mix into the dry ingredients, a little bit at a time, until the mixture holds together in a ball when you squeeze it.
  • Place the dough onto a floured work surface, and sprinkle with flour; roll out into a sheet 1/4 inch thick. Cut into shapes with floured cookie cutters, and place 1 inch apart on ungreased baking sheets. Cover with a layer of plastic wrap, and refrigerate for 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Bake the cookies just until the edges are lightly browned, 15 to 18 minutes. Allow to cool on sheets for 2 minutes before removing to wire racks to finish cooling. Cool completely before decorating.
  • For frosting, whisk the confectioners' sugar and milk in a bowl until smooth. If desired, divide frosting into small bowls, and tint each bowl a desired shade with food coloring. Frost fully cooled cookies, and sprinkle with edible glitter before the frosting sets.

Nutrition Facts : Calories 148.8 calories, Carbohydrate 18.9 g, Cholesterol 20.4 mg, Fat 7.8 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 4.9 g, Sodium 71.3 mg, Sugar 10.8 g

SHORTBREAD SUGAR COOKIES WITH ICING



Shortbread Sugar Cookies With Icing image

I love shortbread and I like sugar cookies but a cookie that is both...that's heaven! This is the kind of icing that "dries" and makes almost like a candy shell on the cookie. When the icing is dry, store in an airtight container for up to a week. You can also keep the unbaked dough in the fridge for up to a week...but who can resist making these that long? You have to use butter to get the right taste. Sometimes just for a different flavor I add a teaspoon or two of almond extract.

Provided by QueenJellyBean

Categories     Dessert

Time 50m

Yield 4-5 dozen cookies, 48-60 serving(s)

Number Of Ingredients 9

2 cups unsalted butter, at room temperature
1 1/2 cups powdered sugar
2 tablespoons vanilla extract
4 cups flour
2 teaspoons baking powder
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla
food coloring, if desired

Steps:

  • Line cookie sheets with parchment paper or generously spray with non stick spray.
  • Using a hand mixer or stand mixer, mix butter and sugar until fluffy. Add vanilla and beat until combined.
  • In a separate bowl, combine flour and baking powder. Add slowly to butter mixture on low speed. Do not overbeat! Only mix until flour is incorporated.
  • Form dough into big ball and place in plastic wrap. Refrigerate for 30 minutes.
  • Preheat your oven to 350 degrees. Roll out chilled dough to 1/4 inch thickness. Cut with cookie cutter or you can use a pizza cutter and make squares or rectangles. Another option is to roll into a log and cut 1/4 inch thick slices.
  • Using a spatula, transfer to cookie sheets leaving about 1/2 inch between cookies.
  • Bake 10-12 minutes or until lightly browned around the edges. Cool 10 minutes on cookie sheet and then transfer to cooling rack.
  • When cookies are cool, whisk together the icing ingredients and either dip the cookies or spread on cookies. You can smooth the icing with the back of a spoon.
  • These are so good -- you should really double the recipe!

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