Frosted Shortbread 1 Recipes

GLUTEN-FREE DECORATED FROSTED SHORTBREAD COOKIES

Steps:

• For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
• For the cookies: In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar, brown sugar and vanilla on medium-high speed until light and smooth.
• Meanwhile, in a small bowl, combine the almond flour and salt with 2 cups gluten-free flour blend. Add to the butter mixture and beat on low speed until just combined. Divide the dough in half and flatten each to make 2 disks; wrap in plastic wrap and chill until slightly firm, at least 20 minutes.
• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Working with one dough disk at a time, on a surface dusted with some gluten-free flour blend, roll out the dough to about 1/4-inch thickness. Using cookie cutters, cut out cookies and place on the prepared baking sheets; refrigerate until firm, about 15 minutes. Bake until the edges are golden, about 10 minutes. Let cool completely on a wire rack. Repeat with the remaining dough.
• For the icing: Set a wire rack over a parchment paper-lined baking sheet. In a small bowl, whisk together the confectioners' sugar and whipping cream until smooth. Submerge the cooled cookies into the icing, letting any excess drip off, then place on the prepared wire rack and decorate with sprinkles.

FROSTED SHORTBREAD

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 15-18 minutes or until golden brown. , Immediately place candy bar pieces over crust. Let stand for 1 minute or until softened; spread chocolate evenly. Sprinkle with walnuts. Cool. Cut into squares.

FROSTED CHOCOLATE SHORTBREAD

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. , Press into an ungreased 9-in. square baking pan. Bake at 325° for 30-35 minutes or until center is set. Cool on a wire rack. , Cut into 1-1/2-in. x 1-in. squares. In a small bowl, whisk the confectioners' sugar, cocoa and water until smooth. Frost cookies; decorate with sprinkles if desired.

FROSTED SHORTBREAD COOKIES

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.

FROSTED SHORTBREAD HOLIDAY COOKIES

Steps:

• Sift flour, baking powder, baking soda, and salt into a large mixing bowl.
• Cream butter and sugar in another large mixing bowl. Mix in eggs, then mix in vanilla. Gradually add in dry ingredients until incorporated. Remove dough from the bowl and wrap in plastic wrap. Refrigerate for at least 3 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
• Remove dough from the refrigerator and roll out to desired thickness on a lightly floured surface. Sprinkle more flour on top of and under the dough, and on the rolling pin as needed to help prevent dough from sticking to the surface. Cut cookies with a round cookie cutter and place 2 inches apart on the prepared cookie sheets.
• Bake until cookies are firm to the touch, 10 to 12 minutes. Remove from the oven and transfer to a wire rack to cool, about 30 minutes.
• Generously apply frosting to cooled cookies with a butter knife. Sprinkle crushed candy canes over top.