Frosted Shortbread Cookies

Ingredients

• 1¾ cups all purpose flour (at least 11% protein content)
• 1 pinch salt*
• ¼ cup cornstarch
• 1 cup butter (good quality)
• ½ cup powdered sugar
• ½ teaspoon vanilla
• 1 cup powdered sugar
• 1-3 tablespoons cream or milk
• ½-1 teaspoon vanilla
• 2-4 tablespoons crushed candy canes

Steps

1. 1

   Sift the flour, salt and cornstarch into a medium bowl.

2. 2

   In a large bowl cream the butter, sugar and vanilla then add the sifted flour mixture a little at a time, combine with a fork, when mixture begins to come together, move to a flat surface and knead until you have a smooth dough.

3. 3

   Wrap the dough in plastic and refrigerate for 30 minutes.

4. 4

   Remove the dough from the fridge and roll on a lightly floured flat surface or between two pieces of parchment paper into a thickness of ¼ inch, cut the dough with desired medium cookie cutters and place on 1-2 parchment paper lined baking sheets, continue until all are cut out. While the oven is pre-heating refrigerate the cookies for about 15-20 minutes

5. 5

   Pre heat oven to 325F (163C).

6. 6

   Bake for approximately 12-15 minutes or until the edges start to turn a light golden. Let cool on the baking sheet then move to a wire rack. Frost the completely cooled cookies with a thin layer of frosting, then sprinkle with the broken candy canes. Let rest one hour to dry. Enjoy!

7. 7

   In a small bowl mix together the powdered sugar and vanilla add the cream a tablespoon at a time, combine until smooth. You don't want the glaze too thick nor too thin, it should be spreadable. I used a pastry brush to spread mine.