My classic buttery shortbread recipe with a special almond and vanilla icing. Great combination and completely decadent.
Pre-heat oven to 300 F
Line a baking sheet with parchment paper
Ingredients:
2 Cups of unbleached flour
1/2 Cup of icing sugar
1/2 Cup cornstarch
1/2 pound of cold salted butter
*extra flour for rolling cookie dough
Almond Vanilla Icing*
Maraschino cherries (chopped in small pieces)
Method:
Cut butter into one-inch squares. Place in large bowl and add flour, icing sugar and cornstarch.
I use my hands for this recipe. If you don't like mixing food by hand, I suppose you could use a food processor, but it's way more fun to work the dough with your hands.
It may take a few minutes to get the consistency you need to roll the dough.
Shape the dough into 2-4 round balls and wrap in plastic wrap. Refrigerate for 30 minutes. Remove and bring back to room temperature. Roll out the dough on a floured surface to 1/4 inch in thickness. Use your favourite cookie cutters.
Place the shaped cookies on the parchment paper. Bake at 300 F for about 15-20 minutes or until the sides are light golden. All will depend on the size of your cookies. I like to use a medium cookie cutter about 2 inches.
When done, cool on a wire rack.
Pipe the almond vanilla icing on each cookie and top with a cherry piece.
The Icing
1 Cup of Salted butter, at room temperature
4 Cups of Icing Sugar, sifted with the lumps gone
1 Teaspoon of Vanilla
1 1/2 Teaspoons of Almond Extract
2-3 Tablespoons of Whipping Cream
With an electric hand mixer, beat the butter until light and fluffy
Gradually add the sifted icing sugar until blended, then add the vanilla, almond extract and whipping cream
You may need to add more icing sugar if it is too thin
The icing should be a thick consistency to decorate cupcakes or shortbread
Keep tasting until you get the desired taste and consistency
Decorate away!
Hint: The icing will set firmly if you place the cookies or cupcakes in the fridge for 30 minutes.
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