1¾cupsall purpose flour (at least 11% protein content)
1pinchsalt*
¼cupcornstarch
1cupbutter (good quality)
½cuppowdered sugar
½teaspoonvanilla
*If you use unsalted butter then add ¼ teaspoon of salt. Be sure to use a good quality butter, apparently the year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.
FOR THE GLAZE
1cuppowdered sugar
1-3tablespoonscream or milk
½-1teaspoonvanilla
EXTRAS
2-4tablespoonscrushed candy canes
Instructions
Sift the flour, salt and cornstarch into a medium bowl.
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.
Wrap the dough in plastic and refrigerate for 30 minutes.
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
Pre heat oven to 325F (163C).
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!
FOR THE GLAZE
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.
Notes
You can store these frosted shortbread cookies in an airtight container at room temperature or in the refrigerator for about a week. Freeze baked but unfrosted cookies up to 3 months. Yes, once the dough is made you can either roll it into a log, wrap it in plastic wrap and store in a freezer safe bag for up to 3 months. When ready to bake, thaw slightly, slice and then bake. You can also cut out the cookie dough, flash freeze the cookies in a single layer and then store frozen in a freezer safe bag until ready to bake. Thaw and then bake as directed when ready.