Decorated Shortbread Cut-out Cookies
Decorated Shortbread Cut-out Cookies
Try this quick and easy shortbread cut-out cookie recipe from Bake with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 40 minutes
  • Cooking Time 25 minutes
  • Yield 18 servings
  • Chocolate Shortbread:
  • ½ cup unsalted Butter at room temperature
  • ¼ cup granulated Sugar
  • ¼ cup Icing sugar, sifted
  • ¾ cup All-purpose Flour
  • 2 tablespoons Cocoa powder
  • ¼ teaspoon Salt
  • Standard Royal Icing Recipe:
  • 3 tablespoons Meringue powder
  • 4 cups Icing sugar, sifted
  • 6 tablespoons warm Water
  • Food colour paste (optional)
  1. For the shortbread, beat the butter with the granulated and icing sugars until light and fluffy, about 3 minutes
  2. It’s an important step to beat the butter and sugar well together when making shortbread – this ensures the shortbread will hold together and when you take a bite it will ‘snap’ and then melt away
  3. In a separate bowl, sift the flour, cocoa powder and salt
  4. Add this to the butter mixture and stir until evenly blended. Shape the dough into a disc, wrap in plastic and chill until firm, about an hour
  5. Preheat the oven to 325 °F and line a baking tray with parchment paper
  6. Unwrap the dough and knead a little just to soften, making it easier to roll.
  7. Roll the dough out on a lightly floured work surface until it is just over 1/8 inch thick
  8. Cut out cookies using a 2 1⁄2 inch fluted cutter and place carefully on the baking tray, re-rolling the dough if needed
  9. Bake the cookies for 13-15 minutes until they lift easily when lifted with a spatula
  10. Cool the cookies on the tray before removing.
  11. For the royal icing, mix all ingredients in a stand mixer fitted with the paddle attachment and beat until it comes together, and is fluffy, about 5 minutes
  12. To make a ‘flood’ style of icing, that spread over the surface of the cookie, add just a little more water until it is a consistency that spreads on its own but does completely cover the cookie (thicker than glaze)
  13. You can always adjust by adding more water or icing sugar, as needed
  14. Add food colour paste in small amounts, as desired
  15. Spoon the icing in a piping bag with a small plain tip or a parchment paper cone.
  16. Pipe an outline on the cookie and then fill it in with icing, or pipe dots and use a toothpick to swirl colours
  17. Allow 2 to 3 hours for the icing to dry.
  18. The cookie will keep for up to 5 days in an airtight container

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