Shortbread Cookies
Jan Roseen
Ingredients
1/2 c unsalted butter, room temperature
1/2 c shortening (e.g., Crisco)
1/2 c powdered sugar
1/2 t baking powder
1/2 t salt
1 t vanilla extract
1 t almond extract
2 c flour
Glaze:
1 c powdered sugar, sifted
1 T light corn syrup
2 T milk or water
1/4 t flavor (e.g., vanilla, almond, lemon)
Small amount (1 or 2 drops) gel food coloring
Directions
- Cream butter, shortening, powdered sugar until light and fluffy on medium high speed. Add baking powder, salt, and vanilla and almond extracts. Lower speed and add flour until combined. (Do not over mix.)
- Roll out to 1/4 inch thickness. Cut into small (1″ to 1 1/2 “) shapes. Place on parchment covered baking sheet about 2 inches apart (about 24 per sheet). Bake in pre-heated 350 degree oven, 10 to 12 minutes (depending on oven), until bottoms are golden brown. Do not over bake. Place on wire rack and cool completely before glazing.
- Mix glaze ingredients in a small bowl. Dip top side of cookie into glaze, letting excess drip back into bowl. Place on wire rack to dry.
Jan Roseen is from Training and Development.
