For an icy flavour to complement these wintry cutouts, add 1/2 tsp peppermint extract to the glaze. Waiting until the glaze begins to set before sprinkling the sparkly sugar on top keeps the crystals from melting and losing their shimmer.
- Prep time 50 minutes
- Total time 1 hour & 30 minutes
Ingredients
Method
Get the recipe: Basic Shortbread Cookie Dough
Between waxed or parchment paper, roll out dough to 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) snowflake-shaped cookie cutter, cut out shapes, rerolling and cutting scraps. Place, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets; refrigerate until firm, about 20 minutes.
Bake on top and bottom racks in 325 F (160 C) oven, rotating and switching pans halfway through, until edges are light golden, about 20 minutes. Let cool completely on pans on racks. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 2 weeks.)
Meanwhile, in bowl, whisk icing sugar with milk until smooth; tint with blue food colouring to desired shade. Holding each cookie by edge, press top onto surface of glaze to coat, letting excess drip back into bowl. Let dry on racks for 5 minutes. Sprinkle with coarse sugar. Let stand until set, about 25 minutes. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days.)
Tip from The Test Kitchen: Place a piece of plastic wrap or parchment paper under the rack before glazing the cookies. It catches any stray drips and makes cleanup a snap.
Makes 32 cookies.
Nutritional facts per cookie: about
- Sodium 41 mg
- Sugars 7 g
- Protein 1 g
- Calories 105.0
- Total fat 6 g
- Potassium 11 mg
- Cholesterol 15 mg
- Saturated fat 4 g
- Total carbohydrate 13 g
%RDI
- Iron 3.0
- Folate 5.0
- Vitamin A 5.0
