• Jen Vondenbrink

Shortbread Cookies


These are a holiday favorite!


Ingredients:

1 ½ c Butter (3 sticks)

1 c Confectioners Sugar

1 tablespoon Vanilla

3 c Flour


Icing

2 c Confectioners Sugar

Couple tablespoons lemon juice (you can substitute milk or water, but I like the lemon juice)


Method:

Preheat oven to 325 degrees F.


Blend butter until smooth. Add sugar. Mix thoroughly. Add vanilla and blend.


Mix in half the flour then add the second half.


Refrigerate dough for at least an hour.


After refrigerated, roll out relatively thin and cut cookies.


Bake until the edges are golden.


Transfer to a cooling rack. Cool completely.


Mix icing ingredients together. You don’t need much lemon juice so add slowly. If you make it thick, you can pipe the icing onto the cookie. If you make it thin, you can drizzle it on or coat the top of the cookie.


FYI - The cookie dough freezes really well so I always make a double batch and keep some in the freezer for those cookie emergencies.



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