Shortbread Christmas Cookies

Ingredients

• 3 cups all-purpose flour
• 0.75 cups white sugar
• 0.25 teaspoons salt
• 1.5 cups cold butter
• 0.5 teaspoons rum extract
• 0.5 teaspoons almond extract
• 2 tablespoons cold water
• 2 cups confectioners' sugar
• 2 tablespoons milk
• 2 teaspoons milk
• 1 drop food coloring , Optional
• 1 tablespoon colored edible glitter , or as desired

Instructions

1. 1

   Whisk together flour, white sugar, and salt in a large bowl; cut in butter with a pastry cutter until the mixture resembles coarse crumbs.

2. 2

   Stir rum extract, almond extract, and water together in a small bowl. Stir into flour mixture, a little bit at a time, until mixture holds together in a ball when you squeeze it.

3. 3

   Place dough on 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.

4. 4

   Preheat the oven to 325 degrees F (165 degrees C).

5. 5

   Bake cookies in the preheated oven 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.

6. 6

   To make the frosting: Whisk confectioners' sugar, 2 tablespoons milk and 2 teaspoons milk together in a bowl until smooth. If desired, divide frosting into small bowls and tint each to desired shade with food coloring.

7. 7

   Frost cooled cookies. Sprinkle with edible glitter before frosting sets.