Rating: 4.5 stars
38 Ratings
  • 5 star values: 28
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

cook:
20 mins
additional:
30 mins
total:
1 hr 15 mins
prep:
25 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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