Yields1 Serving
 1 ¾ cups All Purpose Flour
  cup Ground Almond Flour
 3 tbsp Whole Wheat Flour
 1 tsp Salt
 1 cup Organic Valley Unsalted Butter, softened
  cup Cane Sugar
  cup Packed Wholesome! Brown Sugar
 1 tsp Simply Organic Pure Vanilla Extract
 1 cup Powdered Sugar
 2 tbsp Organic Valley Heavy Whipping Cream
1

Whisk together all flours and salt in a medium bowl. Set aside.

2

In a large bowl of an electric mixer, beat butter on medium speed until creamy. Add sugars and vanilla. Beat until light and fluffy, approximately 5 minutes.

3

Add dry ingredients and mix on low speed until well-blended.

4

Form dough into two disks. Wrap in plastic wrap and chill for 45 minutes or up to one week.

5

Preheat oven to 350° F.

6

On a lightly floured surface, roll out dough 1/4 inch thick. Using cookie cutters dipped in flour, cut out cookies. Place on a large cookie sheet lined with parchment paper. Chill 10 minutes before baking.

7

Bake chilled cookies 10 to 12 minutes or until edges begin to brown slightly. The centers should remain light in color. Cool completely on wire racks.

8

In a small bowl, whisk cream into powdered sugar until sugar dissolves and thickens. Continue adding more cream a teaspoon at a time to achieve desired spreading consistency.

9

Frost cookies and add sprinkles if desired.

Ingredients

 1 ¾ cups All Purpose Flour
  cup Ground Almond Flour
 3 tbsp Whole Wheat Flour
 1 tsp Salt
 1 cup Organic Valley Unsalted Butter, softened
  cup Cane Sugar
  cup Packed Wholesome! Brown Sugar
 1 tsp Simply Organic Pure Vanilla Extract
 1 cup Powdered Sugar
 2 tbsp Organic Valley Heavy Whipping Cream

Directions

1

Whisk together all flours and salt in a medium bowl. Set aside.

2

In a large bowl of an electric mixer, beat butter on medium speed until creamy. Add sugars and vanilla. Beat until light and fluffy, approximately 5 minutes.

3

Add dry ingredients and mix on low speed until well-blended.

4

Form dough into two disks. Wrap in plastic wrap and chill for 45 minutes or up to one week.

5

Preheat oven to 350° F.

6

On a lightly floured surface, roll out dough 1/4 inch thick. Using cookie cutters dipped in flour, cut out cookies. Place on a large cookie sheet lined with parchment paper. Chill 10 minutes before baking.

7

Bake chilled cookies 10 to 12 minutes or until edges begin to brown slightly. The centers should remain light in color. Cool completely on wire racks.

8

In a small bowl, whisk cream into powdered sugar until sugar dissolves and thickens. Continue adding more cream a teaspoon at a time to achieve desired spreading consistency.

9

Frost cookies and add sprinkles if desired.

Frosted Shortbread Cookies

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