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These little shortbread squares disappear quickly in my house. I would say it’s because they are so adorable, but the three guys I live with would probably disagree.
The cookies are tender and buttery. And with a little mound of creamy, smooth frosting on top…perfection!
Frosted Shortbread Squares
After mixing up the dough (which has the tiniest hint of cinnamon in it), you pat it into a square baking dish lined with plastic wrap. It makes for easy patting, and easy removal after it chills. (This is how infrequently I use plastic wrap…this red wrap is leftover from last Christmas season!)
Put the dough into the refrigerator for about 30 minutes to chill. You could certainly leave it in longer, you just may need to let it sit a few minutes longer at room temp to soften a bit before cutting. This kind of dough is also great for freezing.
When you remove the dough from the fridge, let it sit at room temp for just a few minutes…if you start cutting the squares and it crumbles or breaks apart, just let it sit a few more minutes. As the butter warms up a bit, it will cut nicely. Using a pizza cutter makes your cuts smooth and much less likely to crack the dough. I cut this pan into 8 rows by 6. I’m not sure why…I usually do 8×8. As you can see, I ended up with some shortbread rectangles. Guess what? They tasted just as good!
Place your cookies on baking pans (I use my beloved baking stone). If you bake one pan at a time, store the rest of the cookie squares in the fridge while the first batch bakes. (Using chilled dough helps the squares keep their shape as they bake).
Let the cookies cool on wire racks while you make the frosting.
I like to tint the frosting with whatever color is seasonal.
You want to be sure the cookies are completely cool before icing them, or the frosting will melt. You could pipe the icing on, it would be lovely. I often put the frosting into a Ziploc bag and cut off a small corner and squeeze dollops on top of each shortbread square. Most of the time, though, I use a spoon to scoop the frosting and spread it a bit. The recipe makes enough for plenty of icing on each cookie. Don’t skimp on the frosting!
Here are a few other yummy cookie recipes to try:
And here’s the recipe for these buttery gems….