I used a standard shortbread recipe
2 cups butter
1 cup icing sugar
3 cups flour
1 cup cornstarch
2 tsp vanilla extract
- Cream together butter and icing sugar
- Combine flour and cornstarch - add to butter and mix until smooth without over-mixing
- Add vanilla while mixing
- Divide dough into 2 equal portions
- Using Wilton Icing Color, add the desired color to each section and knead in until blended
- Wrap each ball in plastic wrap and chill for 30 min (can be frozen and used at a later time)
- When ready to bake, preheat oven to 300 F and line 2 cookie sheets with parchment paper
- Between 2 sheets of parchment, roll out the first color until about 1/4 inch thick (if your dough is over chilled, you might have to let it rest at room temp for a while or you will hurt yourself trying to roll it out)
- Using a larger circle cutter (mine was about 3") cut out 12 rounds and place on cookie sheet
- Using a smaller circle cutter (about 2") cut out the middles and place on a separate sheet
- Put the first tray back in the fridge while you roll out your second color and cut out the shapes
- If your rings crack like mine did you can gently press them back together before baking
- Put the opposite color center in each ring
- Using a straw, poke out 2 (or 4) holes in each middle
- I kept one sheet in the fridge as I worked so they are chilled when they go in the oven and won't spread out
- Bake at 300 F for 12 min (Don't over bake)
- Allow to rest on cookie sheet for a couple minutes before transferring to a cooling rack
This made 5 dozen with a few to taste.
I think I'll add this to the annual baking list. They could be done in any color combo and used for any occasion; baby shower perhaps?
With a Bushel and a Peck of Christmas Baking,
Stephanie