Wednesday, February 16, 2011

Rosauers Shortbread Cookies

Rosauers Shortbread Cookies
{Courtesy of Melissa K @ A Time For Everything}

1 lb. butter
1 c. sugar
1/2 tsp. salt
1/4 c. sweetened condensed milk
1/2 tsp. vanilla
3 1/2 c. flour
1/2 c. cornstarch

Combine butter, sugar and salt and beat at medium speed until creamy. Add sweetened condensed milk and vanilla and beat until incorporated. Reduce speed to slow and add the flour and then the cornstarch. Mix until incorporated.

Divide the dough into 4 balls, flatten them into disks, and wrap separately in plastic wrap. Refrigerate for one hour or until firm.

Preheat oven to 300. Lightly flour a work surface and roll out the dough to 1/4" thick. Keep lifting the dough, sprinkling with a little more flour if it sticks to the surface. Cut shapes of dough and place on lightly greased cookie sheet. Place back in refrigerator to chill, about 15 minutes.

Place cookie sheet in middle of oven and bake for 15-20 minutes, until only slightly colored.

Cool completely, glaze, and let the kids go crazy with the sprinkles.

{Notes: Yes, that's a pound of butter. Yes, only 300 degrees. No, I didn't forget to list the eggs.}


  1. What is the recipe you use for glaze please.

    1. I just use my go-to - Wilton's Buttercream Frosting!

      1 cup solid vegetable shortening
      1 cup (1 stick) butter or margarine (softened)
      2 teaspoon clear vanilla extract
      8 cups sifted confectioners' sugar ((approximately 2 lbs.)
      4 tablespoons milk

      Step 1
      In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.

      Step 2
      Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.

      Step 3
      Gradually add milk; beat at medium speed until light and fluffy.

      Step 4
      For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

      Enjoy! ;)