Edna's Every Holiday Shortbread

This delicious shortbread recipe started out as a Halloween treat, the most adorable candy corn cookies ever, courtesy of Sweetspot. It was such a hit and so fun to make, that I adapted the recipe slightly to use cookie cutters to make green trees, red boots and white stars at Christmas time. Again, they were a huge hit!

So, naturally, when I discovered super cute bunny, chick and flower cookie cutters at IQ Living, I knew just the recipe to use them with.

Happy baking and happy Easter!

1 cup unsalted butter, softened
1/2 cup icing sugar
2 cups all-purpose flour
food colouring

Step 1: In large bowl, using electric hand mixer, beat butter until almost white.
Step 2: Add icing sugar and beat until combined.
Step 3: Stir in flour until well combined.
Step 4: Knead dough together with hands.

Step 5: Separate dough into 3 portions (or however many different colours you would like to use).
*Tip: If some of your cookie cutters are larger than others, you may want to make their portion larger.

Step 6: Tint each portion individually. Add the food colouring 3 or 4 drops at a time, kneading the dough thoroughly before adding more, until it's the shade you like.

Step 7: Wrap each portion of dough in plastic wrap and refrigerate until firm (about 2 hours).

Step 8: Sprinkle flour on flat surface and on rolling pin and roll out dough to about 1/4" thickness. Use cookies cutters to cut out shapes and place them on pan.
*TIP: If you don't have a rolling pin (like me), just use anything cylindrical that you have in your house (eg. a wine bottle or a non-stick spray can) and wrap it in plastic wrap.

Step 9: Bake at 325 degrees for about 10 minutes or until edges start to brown.


1 comment

Terry said...

I feel inspired...