Piped shortbread cookies
This recipe is the fastest and easiest of all the cookies I bake for Christmas. It’s also one of my favorites because of its very buttery taste and 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…