Shortbread Christmas Cookies

Ingredients

• all-purpose flour (3 cups)
• white sugar (0.75 cup)
• salt (0.25 teaspoon)
• cold butter (1.5 cups)
• rum extract (0.5 teaspoon)
• almond extract (0.5 teaspoon)
• cold water (2 tablespoons)
• confectioners' sugar (2 cups)
• milk (2 tablespoons)
• milk (2 teaspoons)
• food coloring (1 drop)
• colored edible glitter (1 tablespoon)

Instructions

1. Whisk together flour, white sugar, and salt in a large bowl; cut in butter with a pastry cutter until the mixture resembles coarse crumbs.
2. Stir rum extract, almond extract, and water together in a small bowl. Stir into flour mixture, a little bit at a time, until mixture holds together in a ball when you squeeze it.
3. Place dough on 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.
4. Preheat the oven to 325 degrees F (165 degrees C).
5. Bake cookies in the preheated oven 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.
6. To make the frosting: Whisk confectioners' sugar, 2 tablespoons milk and 2 teaspoons milk together in a bowl until smooth. If desired, divide frosting into small bowls and tint each to desired shade with food coloring.
7. Frost cooled cookies. Sprinkle with edible glitter before frosting sets.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 149
• fat: 8 g
• sats: 5 g
• carbs: 19 g
• fibre: 0 g
• protein: 1 g
• salt: 0.071 g