Daisy Shortbread Cookies

Total Time:
1 hr 15 min
Prep:
20 min
Inactive:
30 min
Cook:
25 min

Yield:
24 cookies
Level:
Easy

Ingredients
  • 3/4 pound unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 3/4 pound confectioners' sugar
  • Yellow white chocolate buttons, for decoration
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.

  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and granulated sugar until they are just combined and add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

  • Roll the dough 1/4-inch thick and cut into flower shapes with a cutter. Place the cookies on an ungreased baking sheet.

  • Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

  • For the glaze, place the confectioners' sugar in a medium bowl and add about 4 to 5 tablespoons of water until you have a runny, but not too thick frosting. Spread the glaze to the edge of each cookie and garnish the middle of each cookie with a chocolate button.


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    This recipe is featured in:

    Back-to-School Made Easy