Shortbread Christmas Cookies

Shortbread Christmas Cookies

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"These buttery shortbread cookies are so tasty and hold their shape very well. Make beautiful Valentine hearts also!"
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1 h 15 m servings 149 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Whisk together flour, sugar, and salt in a large bowl; with a pastry cutter, chop in the butter until the mixture resembles coarse crumbs. Stir the rum extract and almond extract into the water in a small bowl. Mix into the dry ingredients, a little bit at a time, until the mixture holds together in a ball when you squeeze it.
  2. Place the dough onto a floured work surface, and sprinkle with flour; roll out into a sheet 1/4 inch thick. Cut into shapes with floured cookie cutters, and place 1 inch apart on ungreased baking sheets. Cover with a layer of plastic wrap, and refrigerate for 30 minutes.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Bake the cookies just until the edges are lightly browned, 15 to 18 minutes. Allow to cool on sheets for 2 minutes before removing to wire racks to finish cooling. Cool completely before decorating.
  5. For frosting, whisk the confectioners' sugar and milk in a bowl until smooth. If desired, divide frosting into small bowls, and tint each bowl a desired shade with food coloring. Frost fully cooled cookies, and sprinkle with edible glitter before the frosting sets.


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a very nice shortbread recipe. i did it the easy way and mixed the dry ingredients in the food processor and then processed it with the cold butter (chopped into slices) until thoroughly mixed a...

Made these for youth group night and everyone loved themm!!

I did these in my Cuisinart food processor and thought "what a horrible and dry mess"....I dumped these onto a big piece of wax paper and started "working it" a tad bit and it came together so I...

These cookies are amazing!! very easy to make and extremely tasty! my family couldn't get enough of them. I would highly recommend them.

I made these cookies along with gingerbread cookies and chocolate chip cookies. The shortbread cookies where a hit with my sons 5th grade class and everyone who came over for Christmas dinner. T...

Delicious recipe...they tasted like Lorna Doone's! I'm an amateur so I wasn't sure if they were going to turn out well, but they were a hit! I even had a coworker say that it tasted like it was...

Very good, everyone liked them. A bit surprising how much time it took to make and ice them! Made as hearts for valentine's day, left some plain and iced and iced/sprinkled others. I liked th...

I really wanted to Love these! I dont know where i went wrong from the beginning my dough was pretty dry and crumbly I had to add a couple more tbs of water just to get the dough workable! Taste...

Made as directed but without rum extract and they turned out perfectly!

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