Brown Sugar Shortbread Holiday Cookies
This year, celebrate the holidays with a stack of delicious brown sugar shortbread cookies. With the right presentation and a little bit of icing, these Christmas tree-like cookies will taste just as good as they look. When you prepare these shortbread cookies on a sheet of Reynolds® Parchment Paper, you can enjoy the process of holiday baking with no need to worry about cleanup.
Parchment Paper With Stay Flat Dispensing
Heat oven to 325F and place rack in center.
Line two baking sheets with Reynolds® Parchment Paper. On a floured work surface, using a floured rolling pin, roll out dough to about 1/8 inch thick, occasionally running a spatula under dough to keep from sticking to work surface.
Using 1-1/4-, 1-3/4-, 2-1/2- and 3-inch star cookie cutters, cut out ten 1-1/4-inch and 20 of each of the other sizes; transfer to prepared sheets.
Bake, one sheet at a time, until just golden around edges, 8 to 10 minutes.
Transfer sheets to a wire rack and let cool completely. Transfer icing to a decorating bag fitted with a small plain. Secure end of bag with a rubber band, squeezing out air. (When not using, place, tip side down, in a tall glass with a damp paper towel in bottom so icing doesn't harden in tip.)
Working with one cookie at a time, pipe icing around rim of each star and sprinkle with sanding sugar. Let stand until set, about 30 minutes.
For each tree, using a dab of icing to adhere, stack 2 large, 2 medium, 2 small and 1 tiny star; top with a gumdrop.