Shortbread Christmas Cookies Recipe

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.

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.

Preheat oven to 325 degrees F (165 degrees C).

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.

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.