A yummy almond shortbread cookie recipe that holds its form so your cookies stay in their recognizable Renny the Renfrew Rooster cookie cutter shape! Cookie cutters can be purchased at the Renfrew Gift Shop all year long and decorated for any occasion!
Cookie Ingredients:
- 3 cups unbleached all-purpose flour
- 2 tsp baking powder
- 1 cup salted butter, cold and cut into chunks
- 1 cup sugar
- 1 egg
- ¾ tsp pure almond extract
- ½ tsp pure vanilla extract
Baking directions:
- Clear/position the baking rack in the center of the oven.
- Preheat the oven to 350 degrees.
- In a medium bowl, whisk together the flour and baking powder, then set it aside.
- In a large bowl, cream together the butter and sugar until combined and fluffy. Beat in the egg and extracts, then mix until combined.
- Add the flour mixture in 3 parts. The dough will look very thick and crumbly.
- Roll out the dough onto a floured surface. Cut out the cookies and place them on the baking sheet. Place the cookie sheet in the freezer for 10 minutes. Freezing the cookies will help keep them from spreading during the baking process.
- After freezing, immediately bake the cookies on the center rack of the oven for 9 to 12 minutes, or until they appear done in the center. The baked cookies will not change much in color.
- Allow the cookies to cool on a cookie sheet for 2 minutes before transferring them to a cooling rack to completely cool. (Do not ice cookies while they are warm.)
Icing Ingredients:
- ½ cup powdered sugar
- 2 tbs butter
- 1 tsp almond or vanilla extract
- 1 tbs milk
- Combine all of the ingredients into a bowl until they are well blended. Separate the mixture into smaller bowls to make different colors (if desired), then thin to the desired consistency.
- Pipe designs and let the icing dry in between colors or layers.
- If the icing is able to set firmly, cookies can be stacked in a container to make a great gift!