Carolina Stamped Shortbread Cookies Decorated with Luster Dust
"I used Luster Dust to decorate the cookies. I did some shading to give them a soft look. I also brushed the edges with gold or copper. I coated the back of the cookie with white chocolate. A good taste with the shortbread cookie." – Peggy
In a large bowl, with an electric mixer on low, then on medium speed,
beat together the butter, powdered sugar, cornstarch, granulated sugar,
salt, and vanilla until light and well-blended, about 3 minutes.
Beat, then stir in the flour until evenly incorporated.
Let the dough stand for 5 minutes, or until firmed up slightly.
Use a medium-sized 1 1/4" cookie scoop to spoon out dough.
Press with desired cookie stamp.
Bake at 325º F. for about 20 minutes or until light brown on the bottom.
The white chocolate that I coat the bottoms of my stamped cookies with
is white chocolate bark. The amount of chocolate you need depends on how many
cookies you have. Grate or chop the bark. Nestle white chips can be substituted.
White chocolate will scorch when melted at a high heat, so melt 1 cup at a time in
microwave for 1 minute at power 6 (60%), or use a double boiler. Nestle chips will keep
their shape. Stir briskly; they will melt as you stir. If too stiff, microwave 15 seconds at a
time at power 6, until melted. Apply with spatula to bottom of cookies. Place in freezer
until chocolate is hardened. Use Luster Dust® to decorate (as shown).