Go Back
shortbread ball cookies with lots of toppings, recipe makes 40 cookies www.createdbydiane.com
Print Recipe

Shortbread Ball Cookies

Author: Diane Schmidt - createdbydiane.com

Ingredients

  • 1 cup butter I use salted
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 tablespoon heavy cream or milk

Instructions

  • In a large mixer bowl beat butter until whipped.
  • Then add in powdered sugar and vanilla and mix on medium until it blends together.
  • Add in flour and heavy cream and mix on medium-high until it's all combined.
  • It takes a little bit of time to come together, but as soon as it does, stop mixing.
  • I place a towel over the top so nothing flies out as I mix.
  • Use a small 1 tablespoon scoop to portion out the cookie dough.
  • Roll the cookies into smooth balls.
  • Place on a parchment lined baking sheet.
  • Place in fridge until they are cold about 30 minutes
  • *(If you don't refrigerate the cookie dough they will flatten slightly when baked and not stay in a ball shape)
  • Make sure you preheat your oven well at 325° I use an additional thermometer to be sure my oven is holding the correct temp while baking.
  • Bake at 325° for 15-17 minutes.
  • If you're rolling in powdered sugar, do it while the cookies are warm so the powdered sugar sticks, roll them twice to coat them well.
  • If you're adding glaze be sure they are completely cooled.

glaze icing 2 cups powdered sugar,2 tablespoons water (or more so it’s to your liking of thinness)1 teaspoon clear vanilla ( and you can add a tablespoon of corn syrup I often do.)

  • now is the time to add other flavors to a portion of the icing, or colors,
  • if the icing gets too thin add a tablespoon at a time of powdered sugar, alternately add a few drops of water to thin it out if it's thick.
  • It should drizzle off cookies easily as it does on donuts :)
  • If dipping in melted chocolate, add a small amount of coconut oil so it is smooth, and don't overheat the chocolate or it will be grainy.