Shortbread Christmas Cookies

• 3 cups all-purpose flour
• 3/4 cup white sugar
• 1/4 teaspoon salt
• 1 1/2 cups cold butter
• 1/2 teaspoon rum extract
• 1/2 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 (optional)
• 1 tablespoon colored edible glitter, or as desired

1. Whisk together flour, sugar, and salt in a large bowl; with a pastry cutter, chop in the butter until the mixture resembles coarse crumbs. Stir the rum extract and almond extract into the water in a small bowl. Mix into the dry ingredients, a little bit at a time, until the mixture holds together in a ball when you squeeze it.
2. Place the dough onto 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.
3. Preheat oven to 325 degrees F (165 degrees C).
4. Bake the cookies 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.
5. For frosting, whisk the confectioners' sugar and milk in a bowl until smooth. If desired, divide frosting into small bowls, and tint each bowl a desired shade with food coloring. Frost fully cooled cookies, and sprinkle with edible glitter before the frosting sets.

allpurpose, white sugar, salt, cold butter, rum, almond, cold water, sugar, milk, milk, coloring, glitter

Taken from www.allrecipes.com/recipe/218138/shortbread-christmas-cookies/ (may not work)