shortbread christmas cookies

ingredients

• servings: 3
• 3 cups all-purpose flour
• 3/4 cup white sugar
• 1/4 teaspoon salt
• 1 1/2 cups cold butter
• 1/2 teaspoon extract
• 1/2 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 (optional)
• 1 tablespoon colored edible glitter, or as desired

recipe

preparation time: 25 mins cook time: 20 mins ready time: 1 hr 15 mins


• 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 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 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.