Decorative Shortbread Cookies with Icing Recipe

Ingredients

Cookie Dough

• 1 cup unsalted butter room temperature
• 3/4 cup powdered sugar
• 1 Tablespoon vanilla bean paste
• 1/4 teaspoon salt
• 2 cups all purpose flour gluten free if needed
• 1 Tablespoon cornstarch

Icing

• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 Tablespoons milk

Decorations

• 4 ounces white chocolate
• Rosemary sprigs, sprinkles, sanding sugar for decorating
• Red food coloring oil-based

Instructions

1. Add the butter to the bowl of a stand mixer, or in a large bowl with an electric mixer, and beat on medium-high speed for 1-2 minutes, until smooth. Scrape down the sides of the bowl and add the powdered sugar and beat again for 1 minute.
2. Add the vanilla bean paste and salt and beat until incorporated, scraping down the bottom and sides of the bowl as needed. Add the flour and cornstarch and beat on medium-low until just combined and the dough starts to come together and pull away from the sides of the bowl. It will seem dry at first, but scrape down the sides and continue beating until it forms a dough. Cover the bowl with plastic wrap and chill for 30 minutes in the refrigerator.
3. Line a large baking sheet with parchment paper. Generously flour a clean work surface and roll the dough out to 1/4 inch thickness. Use a floured round cookie cutter to cut out half the cookies and a scalloped round and small cookie cutter to cut out the wreaths. Gather scraps and re-roll until all dough is used. Arrange cookies 1 inch apart on the baking sheet and chill for another 15-30 minutes.
4. Preheat oven to 350°F. Bake cookies for 10 minutes, rotating halfway through, until edges are set and just barely golden brown. Allow to cool for 5 minutes on sheet then transfer to wire rack to cool completely.
5. Whisk powdered sugar, vanilla extract, and milk in a shallow dish until smooth and lump-free.
6. Dip cooled cookies upside down in the icing carefully so cookies don’t break when lifting out.
7. While icing sets, arrange rosemary sprigs on the cookies, placing 2-3 small pieces on each side and sprinkle 3 red sprinkles underneath. Add more sprinkles around the cookie for a festive look.
8. Let remaining cookies set on baking sheet. Melt white chocolate and put a small amount into a pastry bag. Mix remaining white chocolate with red food coloring until desired color is reached; add to another piping bag. Cut tips or use small baking tip and pipe swirling lines in shape of a hat. Add white chocolate to the rim and top, then sprinkle with sparkling sugar. Green food coloring can be swapped for red to create Christmas tree shapes.

Notes

• Storage: Store cookies in an airtight container at room temperature up to 5 days. For longer storage, freeze baked undecorated cookies for up to 3 months. Thaw completely before decorating.
• Frozen Dough: Dough can be rolled out and frozen for up to 3 months. Bake directly from frozen without thawing.
• Food Coloring: Use oil-based food coloring with white chocolate to avoid seizing. Water-based or gel-based colors will cause white chocolate to seize.
• Be gentle when dipping cookies in icing to prevent breakage.
• Ensure dough is chilled enough before rolling and cutting to maintain shape during baking.