Mini Iced Shortbread Cookies
Bite sized shortbread cookie with icing and sprinkles.
Yield
36 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cup |
butter
softened |
|
| ¼ | cup |
butter
flavored Crisco |
|
| 1/2 | cup |
powdered sugar
|
|
| ¼ | cup |
cornstarch
|
|
| 1 1/2 | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
butter
softened |
|
| 59 | ml |
butter
flavored Crisco |
|
| 118 | ml |
powdered sugar
|
|
| 59 | ml |
cornstarch
|
|
| 355 | ml |
all-purpose flour
|
|
Directions
- Preheat oven to 350℉ (180℃).
- Whip butter and crisco until blended.
- Add rest of ingredients and mix on medium speed for about 1 minute, increase speed to high for 4 to 5 minutes or until mixture becomes dough like.
- Use a small cookie scoop and drop onto un-greased cookie sheet.
- Bake 10 minutes or until edges are slightly browned.
- Cool on wire racks completely before frosting with your favorite icing.
- Add sprinkles for fun!
