Cream Cheese-Frosted Shortbread Cookies

Categories: cookies

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup yellow or white cornmeal
• 1/3 cup finely chopped walnuts
• 3/4 tsp. baking powder
• 1/4tsp salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 egg yolks
• 1 tsp. vanilla extract
• icing:
• 4oz. cream cheese, softened
• 2 Tbsp. unsalted butter, softened
• 2 1/2 cups confectioners' sugar
• 1 to 1 1/2 Tbsp. milk
• 1 1/2 cups sweetened flaked coconut
• Food coloring
• 5 oz. jelly beans

Directions

1. To prepare cookies, whisk flour, cornmeal, walnuts, baking powder and salt in a large bowl.
2. Using an electric mixer, beat butter and sugar on medium speed until blended. Beat in egg yolks and vanilla. Reduce speed to low and add flour firm.
3. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
4. With sharp knife, cut each log into about 24 slices. Arrange slices 1-inch apart on baking sheets. Bake 8 to 9 minutes, until edges are golden. Place baking sheets on wire racks and let cool 5 minutes. Transfer cookies to racks to coo completely.
5. To prepare icing, beat cream cheese and butter with an electric mixer. Add confectioners’ sugar and enough milk to reach a spreadable consistency. Spread on cooled cookies. Add a few drops of food coloring to coconut and mix to color. press on top of icing, and top with jelly beans.

Email to a friend | Print this recipe | Back