Chocolate Shortbread With Lemon Royal Icing Recipes

HOW TO DECORATE SHORTBREAD HOLIDAY CUT-OUT COOKIES WITH ROYAL ICING RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Line baking sheets with parchment paper.
• In a large bowl, combine the flour, baking powder, and salt. Mix with a fork.
• In a separate large bowl, cream together the butter and sugar with an electric hand mixer for 3-5 minutes, until the butter and sugar are fully combined, but before the mixture becomes fluffy. Add the egg and vanilla and beat to incorporate.
• Add the flour mixture and mix until just combined, but crumbly. Finish mixing with your hands until the dough comes together in a ball.
• Transfer the dough to a floured surface. Lightly flour the top of the dough and roll out to about ¼-inch thick. Use cookie cutters of your choice to punch out cookies. Place the cookie cut-outs on the prepared baking sheets.
• Bake for 8-10 minutes, until lightly browned around the edges. Let cool completely.
• To make the royal icing: In a medium bowl, add the meringue powder to the powdered sugar. Whisk to combine. Add the vanilla and 4-6 tablespoons of water (depending on how runny or thick you'd like your icing.) Whisk until completely combined.
• Divide the icing into smaller bowls and add any desired gel food colors. Immediately transfer to piping bags, or cover with plastic wrap. Do not leave the icing uncovered, as it will develop a film. If this happens, add a small amount of water and whisk to incorporate.
• Decorate the cookies with royal icing as desired and let dry completely, at least 3-4 hours or overnight.
• Enjoy!

CHOCOLATE SHORTBREAD WITH LEMON ROYAL ICING

Steps:

• Sift together dry ingredients and process in a food processor until well mixed.
• Add the butter pieces and process until mixture becomes a fine crumble (it should resemble cornmeal).
• Melt chocolate in a double boiler over medium-low heat. In a small bowl, combine yolks, heavy cream, and vanilla.
• When chocolate is melted, remove from double boiler and cool until just warm to the touch. Gently heat the yolk mixture in the double boiler for 1 minute, until yolks are the same temperature as the chocolate. Do not overheat, or they will curdle.
• Add yolk mixture to melted chocolate and mix well. Pour into food processor along with flour mixture, and mix until dough comes together, 3 or 4 pulses.
• Shape dough into 2 flattened rounds. Wrap and chill for at least 1 hour.
• Heat oven to 325 degrees, and line baking sheets with parchment.
• On a well-floured surface, roll dough 1/8 inch thick. Dip cutters in flour and cut into desired shapes. Brush off any excess flour. Carefully transfer cookies to sheets with a metal spatula, leaving a 1-inch space between them.
• Bake for 10 to 14 minutes; do not overbake. Cool completely on racks, then decorate with Lemon Royal Icing.

SHORTBREAD SUGAR COOKIES WITH ICING

Steps:

• Line cookie sheets with parchment paper or generously spray with non stick spray.
• Using a hand mixer or stand mixer, mix butter and sugar until fluffy. Add vanilla and beat until combined.
• In a separate bowl, combine flour and baking powder. Add slowly to butter mixture on low speed. Do not overbeat! Only mix until flour is incorporated.
• Form dough into big ball and place in plastic wrap. Refrigerate for 30 minutes.
• Preheat your oven to 350 degrees. Roll out chilled dough to 1/4 inch thickness. Cut with cookie cutter or you can use a pizza cutter and make squares or rectangles. Another option is to roll into a log and cut 1/4 inch thick slices.
• Using a spatula, transfer to cookie sheets leaving about 1/2 inch between cookies.
• Bake 10-12 minutes or until lightly browned around the edges. Cool 10 minutes on cookie sheet and then transfer to cooling rack.
• When cookies are cool, whisk together the icing ingredients and either dip the cookies or spread on cookies. You can smooth the icing with the back of a spoon.
• These are so good -- you should really double the recipe!