Festive Shortbread Bonbons SERVINGS: 50 Cookies
4 1 1 1
Preheat oven to 325ËšF. Grease and line an 8-inch square baking pan. Set aside.
cups all-purpose flour cup sugar teaspoon salt pound butter, cut into 1/4-inch cubes
Frosting: 3 1/2 6 2 10
cups powdered sugar tablespoons water tablespoons vanilla extract Red and green gel coloring peppermint candies, crushed (about 1/2 cup)
Combine the flour, sugar and salt in mixing bowl. Cut in the butter, until the mixture resembles chunky, wet sand. Pour the cookie mixture into the prepared pan and distribute evenly. Then, using your fingers or a fork, press down on the dough to gently compact it. Cook the dough on the middle rack of the preheated oven for 50 to 55 minutes, until lightly browned, and a bit darker around the edges. Let cookies cool in the pan for at least 30 minutes. When cookies have cooled, remove from pan onto a cutting board. Trim off the edges, cut into approximately 50, 1-inch cubes. Once cut into cubes, refrigerate shortbread at least 1 hour.
Frosting: In one bowl, combine powdered sugar, water and vanilla. Then, divide the vanilla frosting, and add gel food coloring until the desired color is reached (recommend 6 to 8 drops of food coloring to color half of the frosting). Now for the fun part! Enrobe the shortbread cookies in frosting and set on a wire rack. Top frosting covered cookies with crushed peppermint candies or matching colored sprinkles. Transfer to the freezer for at least an hour, ideally in an airtight container to prevent frosting from melting in the humidity. Alternatively, have fun frosting and topping the cookies with different colors, candies, sprinkles and enjoy!
A collection of festive holiday cookie recipes starring REAL Butter.