Piped shortbread cookies
This recipe is the fastest and easiest of all my Christmas cookie collection recipes. It’s also one of my favorites with it’s very buttery taste, light crunch, it melts in your mouth!
It requires just a few basic ingredients, you can give the cookies different shapes, decorate them with glaze cherries as I did today but also dip half of the cookie in chocolate, sprinkle sugar pearls before baking, etc…
I would say the most difficult part is the piping as the dough is a bit hard, but if you only do a small batch like the recipe I’m giving you here, you should be fine!
Piped shortbread cookies
Ingredients
- ¾ cup butter 170 g – room temperature
- ½ cup icing sugar 50 g
- 1 cup flour 140 g
- ⅓ cup cornstarch 40 g
- glazed cherries
In a stand mixer, cream the butter with the icing sugar, mix until light and fluffy.
Add the flour and cornstarch previously mixed together and whip until combined.
Use a piping bag with a star tip to make round cookies. Leave a bit of space between each cookie because they are going to spread.
Place a half glazed cherry in the center of each cookie and bake for 12 to 14 minutes in a preheated oven at 320°F.
Once cold, put the cookies in a metal tin container, using parchment paper between each layer.
Check out my other recipes from my Christmas cookie collection…