Embossed Shortbread Cookies
PREP: 20 MINUTES
COOK: 10 MINUTES
SERVINGS: 36 - 48 SERVINGS
Bake these amazingly beautiful shortbread cookies. Roll dough with embossing pin and use a round cookie cutter anywhere on this charming woodland scene for artful results. Delightfully easy; serve plain or with a simple glaze to highlight design!
- 1 cup butter, softened
- 1 1/2 cups Confectioners’ sugar, sifted
- 1 egg
- 2-3 tsp almond or vanilla extract
- 3 1/4 cups all-purpose flour
- 1/2 tsp salt
Preheat oven to 350°F. Using a stand mixer, cream butter and sugar together. Add egg and extract and mix until well combined. Sift in ﬂour and salt and mix well. Divide the dough into 4 pieces, ﬂatten slightly and wrap in plastic. Refrigerate the dough for 15-30 minutes.
Lightly ﬂour rolling surface. If dough seems too ﬁrm to roll, allow it to soften for a few minutes at room temperature. Add one piece of dough to ﬂoured surface and with a regular rolling pin, roll dough out to just over ¼” thick and about the width of the embossing rolling pin. Sprinkle the top of the dough lightly with ﬂour. Slowly roll the Woodland Cottage Embossing Rolling Pin evenly over the dough. Use a 3-inch round cutter to cut out cookies in design. Re-roll scraps of dough with the regular rolling pin, dust with ﬂour and repeat with embossing rolling pin and cutter. Bake cookies on an ungreased cookie sheet for 8-10 minutes or until edges are slightly browned. Remove cookies and place on a cooling rack to cool. Repeat all steps with remaining dough, rolling one piece of dough at a time. Makes approximately 4 dozen 3-inch cookies.