Victoria's Frosted Holiday Shortbread Cookies
These cookies are cute, delicious, and fun to make either by yourself or with the kids. No Christmas season is complete with old-fashioned frosted cut-out cookies.
1 3/4 Cup Unbleached Flour
1/3 Cup Ground Almond Flour
3 Tablespoons Whole Wheat Flour
1 Teaspoon Kosher Salt
1 Cup Unsalted Butter
1/3 Cup Packed Light Brown Sugar
1/3 Cup Sugar
1 Teaspoon Vanilla Extract
1 Cup Powdered Sugar
1 Tablespoon Heavy Whipping Cream (Plus More as Needed)
Gel or Paste Organic Food Coloring (If Desired)
In a medium-size bowl combine unbleached flour, almond flour, and whole wheat flour. In a separate large-size bowl beat butter until creamy. Add sugar, brown sugar, and vanilla. Beat until smooth and fluffy. Add flour mixture to butter mixture and beat until well blended. Form dough into two disks and place in plastic wrap. Place into fridge and chill for 1 hour or up to 1 week. When ready to bake preheat oven to 350 degrees. Remove dough from fridge and remove plastic wrap. On a lightly floured surface, roll out dough to 1/4 inch thickness. Using cookie cutters dipped in flour, cut out cookies. Place cookies on large parchment paper lined baking sheets. Place cookies sheets into fridge and chill cookies for 10 minutes before baking. Remove from fridge and place into preheated oven. Bake chilled cookies for 10 to 12 minutes until cookie edges begin to brown slightly. The centers should be light in color. Remove from oven and place cookie sheets on wire racks. Cool completely. How many cookies you get out of this recipe depends on the size of your cookie cutters.
In a small-size bowl, whisk together 1 tablespoon cream and powdered sugar until sugar dissolves and thickens. Continue adding cream 1 teaspoon at a time to achieve desired spreading consistency. If you choose to, add organic food coloring. If you are making several colors divide the icing into several bowls and mix various colors. When ready frost your cookies and the frosting harden.
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