Tanya W.: "Making and decorating shortbread cookies is a tra…" Read More
11Ingredients
1340Calories
50Minutes

Buttery shortbread cookies are the perfect treat to decorate for any special occasion. The cookies are lightly flavored with vanilla. After baked, the crisp cookies are frosted with a sweet frosting that can be decored for any occasion. While the decorating process takes a little bit of time, the time will be well worth it once you place these on the dessert table at any occasion.

Ingredients

  • 225 grams unsalted butter (soft)
  • 175 grams icing sugar
  • 1 egg
  • 1 vanilla pod
  • 430 grams flour
  • salt
  • 2 teaspoons baking powder
  • 360 grams icing sugar
  • 145 grams meringue powder (or egg white powder)
  • 70 grams warm water
  • 1 teaspoon vanilla extract (or preferred flavor)

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Whip the butter and sugar together. Add the egg and vanilla seeds (split the pod in half and scrape the inside with the tip of a knife).
  3. Stir in the flour gradually.
  4. If the dough is too sticky, add a little flour.
  5. Once the dough forms into a ball (do not over-knead the dough to avoid making it elastic), roll out on a floured surface and cut out with cookie cutters.
  6. Bake about 8 to 10 minutes until the cookies are barely browned.
  7. Combine all the dry ingredients in a mixer bowl fitted with the whisk. Mix on medium speed, gradually adding water and vanilla extract.
  8. If coloring is desired, add food dye now.
  9. Whip for 8 to 10 minutes. Set icing aside in cling film (in contact with the icing) and cool. The icing can be stored for up to a week in the refrigerator, which is why meringue powder is used instead of fresh egg white, to
  10. reduce the risk of salmonellosis.
  11. Once cooled, decorate the cookies. Start with the cookie's contours using a piping bag.
  12. Once the cookies with contours are done, fill in contours using a small spoon.
  13. Doing the edges of the cooky is a bit of a long task, but necessary in order to have beautifully and cleanly decorated shortbread cookies.
  14. Cookies will keep for several days in an airtight container.
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NutritionView more

1340Calories
Sodium20%DV490mg
Fat74%DV48g
Protein25%DV13g
Carbs72%DV216g
Fiber12%DV3g

PER SERVING *

Calories1340Calories from Fat430
% DAILY VALUE*
Total Fat48g74%
Saturated Fat29g145%
Trans Fat
Cholesterol175mg58%
Sodium490mg20%
Potassium150mg4%
Protein13g25%
Calories from Fat430
% DAILY VALUE*
Total Carbohydrate216g72%
Dietary Fiber3g12%
Sugars131g262%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Tanya W. 4 Jul 2015
Making and decorating shortbread cookies is a tradition in our family and this is a very good recipe to use. I did not have a vanilla bean, so used vanilla extract instead. Also, I kept my icing in a zip top bag to store and then simply cut a small hole in the corner to use as a piping tip.