Best Chocolate Shortbread With Lemon Royal Icing Recipes

How To Decorate Shortbread Holiday Cut-Out Cookies With Royal Icing Recipe by Tasty image

Provided by Betsy Carter

Yield 24 cookies

Number Of Ingredients 16

3 cups all purpose flour, plus more for dusting
2 teaspoons baking powder
½ teaspoon kosher salt
16 tablespoons unsalted butter, cubed and chilled
1 cup sugar
1 large egg
1 tablespoon vanilla extract
3 cups powdered sugar, sugar, sifted
2 tablespoons meringue powder
¼ teaspoon vanilla extract, or almond extract
4 tablespoons water
green gel food coloring
red gel food coloring
1 tablespoon brown gel food coloring
blue gel food coloring
yellow gel food coloring

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!

Nutrition Facts : Calories 229 calories, Carbohydrate 37 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 23 grams

Chocolate Shortbread with Lemon Royal Icing image

Provided by Martha Stewart

Yield Makes 2 to 3 dozen

Number Of Ingredients 10

2 cups sifted all-purpose flour
1 cup cocoa
1 cup confectioners' sugar
1/4 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into pieces
3 ounces semisweet chocolate
2 large egg yolks
1 tablespoon heavy cream
2 teaspoons vanilla extract
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.