Snowflake-Stenciled Shortbread Cookies
To make these cookies chocolate, use 1/3 cup cocoa powder for 1/3 cup flour and add 6 ounces finely chopped bittersweet chocolate to the dough.
- Total Time:
- Yield: Makes 24
Source: Everyday Food, December 2010
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup confectioners' sugar
- 1 1/2 teaspoons coarse salt
- 2 1/3 cups all-purpose flour (spooned and leveled)
- 1/3 cup coarse or sanding sugar (optional), for decorating
In a food processor, combine butter, confectioners' sugar, and salt; process until smooth. Add flour and pulse just until combined. Form dough into an 8-inch-long round or square log; wrap tightly in plastic and freeze until firm, 30 minutes (or up to 1 month).
Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut dough into 1/4-inch-thick slices. Dip edges in sugar if desired and transfer to two parchment-lined baking sheets. Bake until cookies are golden brown around edges, 15 to 18 minutes, rotating sheets halfway through. Let cookies cool 5 minutes on sheets. Transfer to wire racks to cool completely.
To decorate: On desired paper, draw shape (use a cutter as a guide). Fold paper in half and cut out shape, leaving border intact.
Lay either stencil on cookie. With a fine-mesh sieve, dust cookie with confectioners' sugar or cocoa powder.
Carefully lift off stencil.