Iced Christmas Shortbread Cookies

4 from 1 ratings

Joyce Gephart received an honorable mention for this recipe in 1997. Her friend described these cookies as "sinfully delicate and crispy."Chilling time: 30 minutes Yield: 48 cookies

Servings

servings

Ingredients

1 cup butter
1/2 cup sugar
1/2 teaspoon lemon extract
21/2 cup flour
1/2 cup butter
11/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon milk
red, green food coloring

Directions

1. Heat oven to 300 degrees. Beat butter with sugar in mixing bowl until fluffy. Add lemon extract. Stir in flour in 3 parts, beating well after each addition; dough will be stiff.
2. Knead in bowl 5 minutes, or until smooth. Wrap dough in wax paper and chill 30 minutes.
3. Roll teaspoon-size pieces of dough into balls and place 2 inches apart on ungreased cookies sheets. Flatten balls to 1/4-inch thick. Bake 22 minutes or until slightly colored.
4. For icing, melt 1/2 cup butter and add enough confectioners' sugar to achieve spreading consistency. Add vanilla and milk. Divide icing into 2 bowls. Tint 1 with red food coloring and the other with green. Spread on cooled cookies.