Shortbread Cut Out Cookies







I use a shortbread cookie dough instead of a sugar cookie dough for making cut out cookies.  Shortbread has more of a savory taste that compliments frosting well since the cookie itself doesn't have a lot of sugar to begin with.  This recipe is a family favorite we have used for years.

I often frost these with the Buttercream Frosting. http://www.christineiscooking.com/2011/11/buttercream-frosting-oamc.html 

Who knew a few simple ingredients could taste so good.  This recipes makes about 2 dozen cookies (more or less depending on the size of your cookie cutter).  This recipe can be doubled easily.

1 cup salted butter (no substitutes) softened
1/2 cup sugar
2 1/2 cups all-purpose flour**
1 teaspoon vanilla
1/8th teaspoon cinnamon
Frosting and Colored sugar (optional)

Directions:
(1) Cream the butter and sugar with an electric mixer; add the vanilla and cinnamon and gradually add the flour. When the dough becomes crumbly - start mixing the remaining flour in with your hands.  This will make the dough come together. 
(2) On a lightly floured surface roll out the dough to 1/4-in. thickness. Cut with cookie cutters and remove to your cookie sheet with a butter knife.  If the dough becomes too soft to work with refrigerate it until cool and continue. 
(3) Cook on ungreased baking sheets at 300 degrees for 20-25 minutes until lightly browned. Remove to wire racks to cool.

**When measuring flour - don't ever drag the measuring cup through the flour - you will get more then you should http://busycooks.about.com/od/stepbystep/ss/howtomeasuflour.htm

You can find the recipe for Buttercream Frosting here http://www.christineiscooking.com/2011/11/buttercream-frosting-oamc.html

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

On Twitter at http://twitter.com/#!/christinecooks1

Copyright 2011 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

3 comments:

  1. Great idea! About how many dozen does this make?

    ReplyDelete
  2. christine is cookingNovember 15, 2011 at 8:15 PM

    About 2 dozen (more or less) depending on how big your cookie cutter is

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

Shortbread Cut Out Cookies







I use a shortbread cookie dough instead of a sugar cookie dough for making cut out cookies.  Shortbread has more of a savory taste that compliments frosting well since the cookie itself doesn't have a lot of sugar to begin with.  This recipe is a family favorite we have used for years.

I often frost these with the Buttercream Frosting. http://www.christineiscooking.com/2011/11/buttercream-frosting-oamc.html 

Who knew a few simple ingredients could taste so good.  This recipes makes about 2 dozen cookies (more or less depending on the size of your cookie cutter).  This recipe can be doubled easily.

1 cup salted butter (no substitutes) softened
1/2 cup sugar
2 1/2 cups all-purpose flour**
1 teaspoon vanilla
1/8th teaspoon cinnamon
Frosting and Colored sugar (optional)

Directions:
(1) Cream the butter and sugar with an electric mixer; add the vanilla and cinnamon and gradually add the flour. When the dough becomes crumbly - start mixing the remaining flour in with your hands.  This will make the dough come together. 
(2) On a lightly floured surface roll out the dough to 1/4-in. thickness. Cut with cookie cutters and remove to your cookie sheet with a butter knife.  If the dough becomes too soft to work with refrigerate it until cool and continue. 
(3) Cook on ungreased baking sheets at 300 degrees for 20-25 minutes until lightly browned. Remove to wire racks to cool.

**When measuring flour - don't ever drag the measuring cup through the flour - you will get more then you should http://busycooks.about.com/od/stepbystep/ss/howtomeasuflour.htm

You can find the recipe for Buttercream Frosting here http://www.christineiscooking.com/2011/11/buttercream-frosting-oamc.html

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

On Twitter at http://twitter.com/#!/christinecooks1

Copyright 2011 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

3 comments:

  1. Great idea! About how many dozen does this make?

    ReplyDelete
  2. christine is cookingNovember 15, 2011 at 8:15 PM

    About 2 dozen (more or less) depending on how big your cookie cutter is

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine