Search This Blog

Friday, June 29, 2018




For an icy flavor to complement these wintry cutouts, add 1/2 tsp peppermint extract to the glaze. Waiting until the glaze begins to set before sprinkling the sparkly sugar on top keeps the crystals from melting and losing their shimmer.

Portion size 32 servings
Credits: Canadian Living Magazine: December 2013

1 Basic Shortbread Cookie Dough
2 cups icing sugar
1/4 cup milk
blue paste food coloring
coarse sugar

Between waxed or parchment paper, roll out dough to 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) snowflake-shaped cookie cutter, cut out shapes, rerolling and cutting scraps. Place, 2 inches (5 cm) apart, on parchment paper-lined rimless baking sheets; refrigerate until firm, about 20 minutes.

Bake on top and bottom racks in 325 F (160 C) oven, rotating and switching pans halfway through until edges are lightly golden about 20 minutes. Let cool completely on pans on racks.

Make-ahead: Layer between waxed paper in airtight container and freeze for up to 2 weeks.

Meanwhile, in a bowl, whisk icing sugar with milk until smooth; tint with blue food coloring to desired shade. Holding each cookie by edge, press top onto the surface of glaze to coat, letting excess drip back into the bowl. Let dry on racks for 5 minutes. Sprinkle with coarse sugar. Let stand until set, about 25 minutes.

Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days.

Tip from The Test Kitchen: Place a piece of plastic wrap or parchment paper under the rack before glazing the cookies. It catches any stray drips and makes cleanup a snap.

per cookie: about
FibretraceSodium41 mgSugars7 gProtein1 gCalories105.0Total fat6 gPotassium11 mgCholesterol15 mgSaturated fat4 gTotal carbohydrate13 g

No comments:

Post a Comment