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Piped shortbread cookies
Take your shortbread to the next level by creating gorgeous piped cookies. Using a star piping tip, you can create frilly or swirly shortbread cookies that melt in your mouth. Decorate them with sprinkles, chocolate drizzle, or crushed candy canes for extra holiday flavour. You can also colour your dough with food colouring for an extra festive look.
YIELDS
6
TO
8
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup confectioner’s sugar (4 ounces by weight)
- 1 teaspoon vanilla extract
- 2 cups all purpose flour (10 ounces by weight)
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1 to 1 1/2 tablespoons milk
- Gel food colouring of your choice (optional)
- Sprinkles, sanding sugar, or edible pearls (optional)
Directions
- Preheat oven to 350 degrees F.
- Place the butter, confectioner’s sugar and vanilla in a large bowl and beat with an electric mixer until light and fluffy.
- Whisk together flour, salt, cinnamon, and nutmeg in a separate bowl. Add this mixture to the butter and beat until a crumbly mixture forms.
- Add one tablespoon of milk and beat until the dough comes together. Add one tablespoon more milk if the dough looks too dry or clumpy. You can add gel food colouring at this point to colour your dough.
- Add the dough to a piping bag fitted with a star tip. Pipe rosettes or other shapes onto a parchment-lined baking sheet, leaving at least one inch between cookies. Add sprinkles or sanding sugar (optional)
- Bake the cookies for 15 minutes or until lightly golden. Enjoy!
