Name: Shortbread Christmas Cookies
Ingredients: 3 cups all-purpose flour; 0.75 cup white sugar; 0.25 teaspoon salt; 1.5 cups cold butter; 0.5 teaspoon rum extract; 0.5 teaspoon almond extract; 2 tablespoons cold water; 2 cups confectioners' sugar; 2 tablespoons milk; 2 teaspoons milk; 1 drop food coloring, or to desired shade; 1 tablespoon colored edible glitter, or as desired

Ingredients

3 cups all-purpose flour
0.75 cup white sugar
0.25 teaspoon salt
1.5 cups cold butter
0.5 teaspoon rum extract
0.5 teaspoon almond extract
2 tablespoons cold water
2 cups confectioners' sugar
2 tablespoons milk
2 teaspoons milk
1 drop food coloring, or to desired shade
1 tablespoon colored edible glitter, or as desired

Steps

Whisk flour, white sugar, and salt together in a large bowl; cut in butter with a pastry cutter until the mixture resembles coarse crumbs.
Stir rum extract, almond extract, and water together in a small bowl. Stir into flour mixture, a little bit at a time, until mixture holds together in a ball when you squeeze it.
Place dough on a floured work surface and sprinkle with flour; roll out into a sheet 1/4 inch thick. Cut into shapes with floured cookie cutters, and place 1 inch apart on ungreased baking sheets. Cover with a layer of plastic wrap, and refrigerate for 30 minutes to help the cookies hold their shape.
Preheat the oven to 325 degrees F (165 degrees C).
Bake cookies in the preheated oven just until the edges are lightly browned, 15 to 18 minutes. Allow to cool on sheets for 2 minutes before removing to wire racks to finish cooling. Cool completely before decorating.
To make the frosting: Whisk confectioners’ sugar, 2 tablespoons milk and 2 teaspoons milk together in a bowl until smooth. If desired, divide frosting into small bowls and tint each to desired shade with food coloring.
Frost cooled cookies. Sprinkle with edible glitter before frosting sets.