Frosted Holiday Shortbread Cookies

Prep time
30 minutes plus 40 minutes chilling time
Total Time
82 minutes
Not rated
0 ratings
Frosted Holiday Shortbread Cookies


  • 1-34 cup all-purpose flour
  • 13 cup ground almond flour
  • 3 tablespoons whole wheat flour
  • 1 teaspoon salt
  • 1 cup Organic Valley Unsalted Butter
  • 13 cup packed brown sugar
  • 13 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup powdered sugar
  • 1 tablespoon Organic Valley Heavy Whipping Cream, plus more as needed
  • gel or paste food coloring, if desired


For dough:

1. Combine the three flours and salt in a medium bowl; whisk to combine.

2. In separate large bowl of electric mixer, beat butter on medium speed until creamy. Add brown and granulated sugars and vanilla; beat until smooth, lighter in color and fluffy. Add dry ingredients; mix on low speed until well-blended.

3. Form dough into two disks; wrap in plastic wrap and chill at least 30 minutes or up to one week.

4. Heat oven to 350 degrees F.

5. On a lightly floured surface, roll out dough to 1/4-inch thickness. Using cookie cutters dipped in flour, cut out cookies; place on a large cookie sheet(s) lined with parchment paper. Chill 10 minutes before baking. 

6. Bake chilled cookies 10 to 12 minutes or until edges of the cookies begin to brown slightly. The centers should remain light in color.  Place cookie sheets on wire racks; cool completely.

For frosting:

1. In a small bowl, whisk 1 tablespoon cream into powdered sugar until sugar dissolves and thickens. Continue adding cream 1 teaspoon at a time to achieve desired spreading consistency.

2. If desired, add food coloring (or divide the icing into several bowls for more than one color).

3. Frost cookies. 


Recipe Created by Regional Chef Piper Davis of Grand Central Bakery, Portland, OR.    © Organic Valley

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Linda from Baltimore, MD on January 1st, 2014
Just to say that I really do love the products I find at Whole Foods - Whole Milk, Butter and Heavy Whipping Cream. I must check to see if they carry European butter.

Thanks, Organic Valley!
GiGi from Florida on December 12th, 2013
I Really like the "cows"!!!
Did You have that cookie cutter made just for you?

***Side note... Way to go Jill. Merry Christmas Cookies to You All!!!

Happy Baking & A very Happy New Year!
jill from on December 9th, 2013
christmas cookies
Lori from Allentown,pa on December 8th, 2013
x-mas cookies
Kelly from Apopka, FL on November 7th, 2013
These cookies look cute and delicious - and fun to make with my son. However, he has a nut allergy. I'm wondering if I could substitute the almond flower with something else and still get great results. ?
Jen at Organic Valley

 Almond flour can be replaced with APF (all purpose flour) but the cookies won’t have a hint of almond nuttiness but they should still be fine.

Wendy from North Adams Massachusetts 01247 on October 24th, 2013
Dear Organic Valley Farm,
I am so happy I have found your web site.
I checked out where in my area on where your products can be purchased, and they were,
Pricerite in Pittsfield Ma,
Wild Oats food Co-op in Wiliamstown.
I went to Price
rite and they have none of your products so then I tried Wild Oats and wallah they carry just about all of your dairy products. I am so happy because the flavor is so different than regular dairy products. I know I am eating healthy now and your half and half and butter is delicious.I can even see the butter on my mashed potatoes melting it has such a nice dark yellow color. What a difference it makes in my potatoes.
I am going to check stop and shop and the price Choppers in my area aw well.
I have always loved farms and my mom used to take me to get our milk with an inch of solid cream on the bottle and fresh eggs. I am now 62 and I still feel the

God Bless the farms, and their owners.


PS now I am checking out your wonderful recipes.

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