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Christmas Shortbread Cookies - Bonita's Kitchen

Welcome to Bonita's Kitchen! Today we will be making Christmas Shortbread Cookies, see recipe below. Ingredients: Full Batch: Half or Smaller Batch: 1 1/4 cups all-propose flour 3/4 cups all-propose flour 1/2 cup cornstarch 1/3 cup cornstarch 1/2 cup confectionary sugar 1/3 cup confectionary sugar 3/4 cup butter, unsalted 1/2 cup butter, unsalted Method: In a medium bowl add cold BUTTER in cubes, or grate butter, add dry ingredients. With your hand work the dough and shape into a ball, or with your kitchen aid or mixer. Rollout with rolling pin or flatten with hand to about quarter inch thick, then use christmas cut outs to shape the cookies, or roll 1 inch balls. Add cookies to ungreased cookie sheet 2 inches apart, using a fork, spatula or hand to flatten the shortbread balls and add sprinkles, or red and green cherries, put in fridge to cool for 40 to 60 minutes, then pre-heat your oven to 300º F and bake for 15 to 20 minutes, depending on your oven. DON’T over bake cookies to be hard or to brown, after baked remove from oven let cookies come to room temp before removing from pan. Decorate your cookies with powdered sugar, or icing of choice. I will share my BOILED ICING RECIPE with you to use and enjoy. Bonita's Tips: If you can use corn starch in your recipe, replace it with 1/2 cup more of confectionary sugar. BOILED ICING Ingredients: 1 CUP MILK 4 TSBP FLOUR 1 CUP WHITE SUGAR 1/2 CUP BUTTER OR MARGARINE 1 TSP VANILLA or Flavour of choice 1 TSP CORN SYRUP ( optional ) METHOD: In a medium saucepan add milk, sugar and flour, start to boil on a medium heat stirring continuously. After liquid starts to boil slowly and thicken, this can take around 5 minutes, remove from heat and stir in vanilla to mixture. Put all sugar paste mixture into a bowl or jar and bring to room temperature, then put in the fridge to cool. This can take 1 hour or more for the sugar paste to cool totally. In a medium mixing bowl with a blender, add butter and slowly scoop the sugar paste mixture into the bowl with your butter and blend on high speed, until all combined and light and fluffy. Add corn syrup continue mixing until combined and put the bowl of boiled icing in the fridge until ready to use it. Bonita’s Tips: 1. Having the sugar paste cold is important, this will help make the icing creamy and fluffy. 2. If longer storage you can put the leftover boiled icing in a mason jar with lid up to a week. 3. ONLY use BUTTER for shortbread cookies. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!