These buttery shortbread cookies are so tasty and hold their shape very well. Make beautiful Valentine hearts also!

Recipe Summary

prep:
25 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
36
Yield:
3 dozen cookies
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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 rum 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.

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  • Place the dough onto 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.

Nutrition Facts

149 calories; protein 1.2g; carbohydrates 18.9g; fat 7.8g; cholesterol 20.4mg; sodium 71.3mg. Full Nutrition
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Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/12/2011
a very nice shortbread recipe. i did it the easy way and mixed the dry ingredients in the food processor and then processed it with the cold butter (chopped into slices) until thoroughly mixed and crumbly. then, in a bowl, added this mixture with the wet ingredients. i always roll the dough between two sheets of wax paper to desired thickness (i did 1/4 inch) and then loosen the paper on both sides before cutting out the cookies. This way, they transfer really easily to the cookie sheets. Thanks, Hanner! Read More
(98)

Most helpful critical review

Rating: 3 stars
12/09/2015
Overall I just found this recipe average not the go to cut-out cookie recipe I was hoping for. I made the recipe exactly as written except that I used a food processor to cut in the butter. The flavor is an authentic soft buttery slightly floury shortbread one so if that's your reason for trying this it's a good recipe. I was disappointed that my cookie dough was very sticky and impossible to work with even after ample time in the fridge. The results were sporadic as far as keeping their shapes with many of them spreading too much. I was careful not to re-use warm cookie sheets I used parchment paper and chilled dough so I don't know what went wrong. Read More
(1)
44 Ratings
  • 5 star values: 33
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/12/2011
a very nice shortbread recipe. i did it the easy way and mixed the dry ingredients in the food processor and then processed it with the cold butter (chopped into slices) until thoroughly mixed and crumbly. then, in a bowl, added this mixture with the wet ingredients. i always roll the dough between two sheets of wax paper to desired thickness (i did 1/4 inch) and then loosen the paper on both sides before cutting out the cookies. This way, they transfer really easily to the cookie sheets. Thanks, Hanner! Read More
(98)
Rating: 5 stars
12/02/2012
I did these in my Cuisinart food processor and thought "what a horrible and dry mess"....I dumped these onto a big piece of wax paper and started "working it" a tad bit and it came together so I rolled it out and chilled. I cut out the entire thing, baked and was totally tickled when I baked the BEST "no spread and no weird shaped" Christmas cookies. They cut and baked perfect and I have them frozen for decorating in another week. This was an excellent recipe so if they seem dry to you or weird KEEP THE FAITH and keep going and you will be rewarded! THANK YOU SO MUCH for sharing this recipe!! Read More
(25)
Rating: 5 stars
11/13/2011
Made these for youth group night and everyone loved themm!! Read More
(20)
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Rating: 5 stars
11/30/2011
These cookies are amazing!! very easy to make and extremely tasty! my family couldn't get enough of them. I would highly recommend them. Read More
(15)
Rating: 5 stars
12/31/2011
I made these cookies along with gingerbread cookies and chocolate chip cookies. The shortbread cookies where a hit with my sons 5th grade class and everyone who came over for Christmas dinner. This will forever stay on my holiday menus. Read More
(5)
Rating: 5 stars
12/23/2012
Delicious recipe...they tasted like Lorna Doone's! I'm an amateur so I wasn't sure if they were going to turn out well but they were a hit! I even had a coworker say that it tasted like it was straight from a professional bakery!! I stuck with the recipe but cut it in half (I didn't have enough butter). The only modification I made was that I used only vanilla extract instead of the rum and almond. Also I didn't have a "pastry cutter" so I used a cheese grater instead and it worked perfectly! I just made simple round cookies but they would've been the perfect cookie-cutter cookie because it completely held it's shape. Read More
(3)
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Rating: 5 stars
02/19/2012
Very good everyone liked them. A bit surprising how much time it took to make and ice them! Made as hearts for valentine's day left some plain and iced and iced/sprinkled others. I liked the iced ones best but I have a bit of sweet tooth! Read More
(3)
Rating: 4 stars
12/16/2013
I really wanted to Love these! I dont know where i went wrong from the beginning my dough was pretty dry and crumbly I had to add a couple more tbs of water just to get the dough workable! Taste wise they are ok at Best.I guess everyones taste buds are different.Thank you for sharing and allowing me to try your recipe! Read More
(3)
Rating: 5 stars
12/17/2012
These cookies came out so good. The only thing I changed was that I added Hazelnut extract to them instead of the rum/almond. What a Hit these are.I rolled out a decent thickness and ended up with 5 1/2 dozen. Read More
(1)
Rating: 3 stars
12/09/2015
Overall I just found this recipe average not the go to cut-out cookie recipe I was hoping for. I made the recipe exactly as written except that I used a food processor to cut in the butter. The flavor is an authentic soft buttery slightly floury shortbread one so if that's your reason for trying this it's a good recipe. I was disappointed that my cookie dough was very sticky and impossible to work with even after ample time in the fridge. The results were sporadic as far as keeping their shapes with many of them spreading too much. I was careful not to re-use warm cookie sheets I used parchment paper and chilled dough so I don't know what went wrong. Read More
(1)
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