Step up your Christmas shortbread cookies with an embossing rolling pin. These embossed cookies are easy to make and look amazing on a cookie platter.
Ingredients
- 3 cups flour
- ½ cups powdered sugar
- 7 oz butter cold and cubed
- 1 egg
- dash of salt
Instructions
- Preheat the oven to 350 °F
- Mix all the ingredients for the dough to form a ball. this works best with a kitchen machine.
- Divide the ball into two or three smaller balls for easier work.
- Roll out with a regular rolling pin between two pieces of parchment paper or plastic wrap.
- Flour the top of the dough and on the embossing rolling pin to prevent sticking.
- Place the embossing pin and press and roll slowly and strongly to get a good imprint.
- Cut the cookies with a cookie cutter. I used a 2-inch round biscuit cutter. Place on a cookie sheet lined with parchment and place into the freezer for 15 -30 minutes to set the pattern.
- Bake for 20 minutes. Cool for 10 minutes on the cookie sheet and then transfer to a cooling rack.
- In a small frying pan, heat 1 C powdered sugar with 1/4 C water. Heat on low until melted and then remove from heat. Do NOT let the sugar glaze boil. If it crusts over, reheat and stir until all liquid again.Dip the cookies into the sugar glaze and dry overnight on a cooling rack. For some added color, add a few drops of food coloring and swirl with a toothpick. Dip the cookies in for a marbled effect.
Nutrition
Serving: 1cookie | Calories: 108kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 51mg | Sugar: 3g
Nutrition information isn’t always accurate.
Recipe Video
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