When we were growing up, we had so many Christmas traditions, that I loved! On Christmas Eve, when we had Chicken a la King, we would each have a small red candle clipped to our plate, and a garland napkin ring with a sprig of holly in it. After dinner we always sang carols, read Christmas stories and watched George C. Scott in The Christmas Carol, with trays of homemade candy and Grandma’s shortbread with fondant frosting. And of course we read the Christmas Story from Luke 2, out of the beautiful bible that our Grandma bought in Jerusalem when she was traveling there. These traditions made Christmas even more special, exciting, and unifying.
Grandma’s Shortbread with Fondant Frosting cookies are a buttery, rich special occasion treat. It is NOT your average simple sugar cookie. This one is special. I look forward to them every year!!
Ingredients you need:
- flour
- powdered sugar
- vanilla extract
- butter
- sugar
- heavy whipping cream
- karo syrup
- cream of tarter
- almond extract
And, by the way, you’ll be glad to know that I’ve updated the directions. 🙂
(PS. Don’t be turned off from the fondant frosting because you are familiar with that bland store-bought variety. This homemade fondant is smooth, sweet, and bursting with delicious flavor.)
Grandma’s Shortbread with Fondant Frosting
Ingredients
Shortbread Cookies
4 c. flour
1 c. powdered sugar
About 1 tsp vanilla extract (or almond, but I prefer vanilla because I add almond extract to the fondant frosting)
2 c. butter
Fondant Frosting for Shortbread Cookies
3 c. sugar
½ c. heavy whipping cream
½ c. water
2 Tb Karo syrup (light corn syrup)
1/8 tsp cream of tartar
½ tsp vanilla or almond extract (use the opposite flavoring as you used for the short bread cookies; I always add vanilla to the shortbread and almond to the fondant)
Extra cream or milk (to create a spreadable frosting consistency at the end)
Instructions
Shortbread
Combine flour and powdered sugar together in the bowl of a food processor fitted with a steel blade. Chop four cubes of butter into slices and drop into the bowl. Pulse processor until the butter is the size of peas. Add extract and pulse a few more times. It will look like this:
Dump flour/butter mixture into the bowl of a standing mixer. Using the kneading attachment, knead on speed 1 for a minute and then increase to speed 2. The flour mixture will take shape and turn into a thick dough. Mix until the dough is lumped together and cleaning the sides of the bowl, and appears smooth.
Chill for 20-30 minutes for easier handling, and then roll it out using a silicone baking mat and a lightly floured rolling pin. (A silicone baking mat prevents dough from sticking to the flat surface and eliminates the need to flour your surface. This is good because every time you flour your surface, you add flour to your dough and decrease its quality.)
Roll out to desired thickness (1/4 inch to 3/8 inch) and cut out cookie shapes using Christmas themed cookie cutters.
Place cookies on lightly greased cookie sheets. Bake at 375° for about 10 minutes. Duration will depend on how thick the cookie dough was rolled out. Check after a few minutes and be sure to remove from oven as soon as the edges have a hint of gold. (Only the edges should turn a pale gold. Do not wait for the tops to look golden or you will have overcooked cookies.) Frost with fondant. This recipe makes 3 or 4 dozen cookies.
Fondant Frosting:
Place liquids (½ c. cream, Karo syrup, and water) in a heavy large pan.
Add sugar carefully in middle, creating a pile of sugar.
Turn stove on low and carefully stir the sugar into the liquid without touching the sides of the pan.
Continue to carefully stir until mixture comes to a boil.
Turn on high and stir until it reaches the soft ball stage (my thermometer says soft ball is 240°, but I took it to 245°). The longer it cooks the more sugar will caramelize and turn the fondant brown, so cook as quickly as possible for a white finished product.
Remove from heat and do not stir again.
Pour fondant into a buttered 9×13-inch glass pan. Do not scrape out the cooking pan! Cool until the bottom of the glass pan is barely warm to the touch and the fondant is not hot anymore.
Scrape the fondant out of the glass dish and into the bowl of a standing mixer. Turn on speed 1 for a few minutes, and then to speed two. (I used the kneading attachment at first and switched to the beaters at the end. You could probably use either of them successfully if you are using a Bosch. It is quite thick, so other mixers might have a difficult time kneading/mixing it.) The fondant will start out with a clear, glossy, and caramel-like texture and will turn to an opaque, white, and crumbly mixture. At this point, continue beating/kneading until it turns smooth again; it will be white and glossy looking, but it will be thick enough to collect on the beaters, as shown.
You can add the flavoring extract at this time by forming a well in the middle and kneading it again for a little while, or you can divide the fondant and use different flavorings to the separate containers. (½ tsp almond extract will give it a strong almond flavoring, which I love, but if you would prefer a more subtle flavor, use less.) If you are not frosting the cookies immediately, refrigerate the fondant.
Once you are ready to frost cookies, bring the fondant to room temperature and add a few Tablespoons of cream (or milk if you wish). Stir to desired frosting consistency, adding more cream, a little at a time until you have the desired consistency. (It starts out quite thick, but just keep adding a little cream or milk until it is a spreadable consistency.) Divide into bowls and add food coloring to each bowl (I use Wilton concentrated paste sold in 1 oz containers). You can add a small amount of flavoring at this time if you didn’t add it earlier.
Frost cookies using a knife to smooth the fondant on top of the cookie. It will turn glossy when you let it sit for a moment afterward. Fondant frosting will go further than you think! Store leftovers in the refrigerator.
*Want to know what our Mom always did with the fondant leftovers? She would roll the white fondant into small balls and dip them in chocolate. Then she served the round chocolates with almond fondant filling on a tray with our other Christmas goodies. Yum!
Hi Jennifer, I bet Erin is right about it not cooking long enough IF it was really runny after cooling. HOwever, if it was a soft caramel-like texture then you did it right… I bet it just needs to beat inthe Bosch longer. This year I remember thinking it took SOOOO long to thicken up for me! I don’t know why because at home in Utah it usually was about 10 minutes. But here in Seattle where I live it took 20-30 min of beating. I wonder if it’s humidity? or maybe how fast your beating it? i have no idea but I do know that I had almost given up hope when all of a sudden my fondant started changing texture to that white crumbly state. It should be really thick in the end. You always have to add at least a little cream to it to make it spreadable for cookies so the fact that it’s so runny it would run off a cookie is crazy! I hope that it thickened up for you… Let us know what happened!!
Hi Jennifer, I bet Erin is right about it not cooking long enough IF it was really runny after cooling. HOwever, if it was a soft caramel-like texture then you did it right… I bet it just needs to beat inthe Bosch longer. This year I remember thinking it took SOOOO long to thicken up for me! I don’t know why because at home in Utah it usually was about 10 minutes. But here in Seattle where I live it took 20-30 min of beating. I wonder if it’s humidity? or maybe how fast your beating it? i have no idea but I do know that I had almost given up hope when all of a sudden my fondant started changing texture to that white crumbly state. It should be really thick in the end. You always have to add at least a little cream to it to make it spreadable for cookies so the fact that it’s so runny it would run off a cookie is crazy! I hope that it thickened up for you… Let us know what happened!!
Hi Jennifer, I bet Erin is right about it not cooking long enough IF it was really runny after cooling. HOwever, if it was a soft caramel-like texture then you did it right… I bet it just needs to beat inthe Bosch longer. This year I remember thinking it took SOOOO long to thicken up for me! I don’t know why because at home in Utah it usually was about 10 minutes. But here in Seattle where I live it took 20-30 min of beating. I wonder if it’s humidity? or maybe how fast your beating it? i have no idea but I do know that I had almost given up hope when all of a sudden my fondant started changing texture to that white crumbly state. It should be really thick in the end. You always have to add at least a little cream to it to make it spreadable for cookies so the fact that it’s so runny it would run off a cookie is crazy! I hope that it thickened up for you… Let us know what happened!!
Jennifer, I’m sorry you’re having a problem with it. Hmmmm…. It should be thickened, like a soft caramel texture, when you scrape it from the pan into the standing mixture. Was it runny even after it was cooled? If it was still runny even after cooling in the pan, I’d bet it just wasn’t cooked long enough on the stove top, and didn’t reach the soft ball stage. Did you use a candy thermometer? Your candy thermometer probably says that Soft Ball Stage is 240 degrees at sea level, but if you are at high elevation, that could change the temperature at which it turns to a soft ball.
Boy, at this point I’m not sure how you can thicken it. If I think of an idea, I will comment again. I’ll call my sisters to see if they have an idea. Sorry that it isn’t working out!
Jennifer, I’m sorry you’re having a problem with it. Hmmmm…. It should be thickened, like a soft caramel texture, when you scrape it from the pan into the standing mixture. Was it runny even after it was cooled? If it was still runny even after cooling in the pan, I’d bet it just wasn’t cooked long enough on the stove top, and didn’t reach the soft ball stage. Did you use a candy thermometer? Your candy thermometer probably says that Soft Ball Stage is 240 degrees at sea level, but if you are at high elevation, that could change the temperature at which it turns to a soft ball.
Boy, at this point I’m not sure how you can thicken it. If I think of an idea, I will comment again. I’ll call my sisters to see if they have an idea. Sorry that it isn’t working out!
Jennifer, I’m sorry you’re having a problem with it. Hmmmm…. It should be thickened, like a soft caramel texture, when you scrape it from the pan into the standing mixture. Was it runny even after it was cooled? If it was still runny even after cooling in the pan, I’d bet it just wasn’t cooked long enough on the stove top, and didn’t reach the soft ball stage. Did you use a candy thermometer? Your candy thermometer probably says that Soft Ball Stage is 240 degrees at sea level, but if you are at high elevation, that could change the temperature at which it turns to a soft ball.
Boy, at this point I’m not sure how you can thicken it. If I think of an idea, I will comment again. I’ll call my sisters to see if they have an idea. Sorry that it isn’t working out!
I made this tonight and I’m afraid I did something wrong. I thought I did well not touching the sides of the pan but after cooling and about 20 minutes in my bosch it’s not thickening up at all. It tastes wonderful but I’m afraid it’ll run off the cookie. Any suggestions?
I made this tonight and I’m afraid I did something wrong. I thought I did well not touching the sides of the pan but after cooling and about 20 minutes in my bosch it’s not thickening up at all. It tastes wonderful but I’m afraid it’ll run off the cookie. Any suggestions?
I made this tonight and I’m afraid I did something wrong. I thought I did well not touching the sides of the pan but after cooling and about 20 minutes in my bosch it’s not thickening up at all. It tastes wonderful but I’m afraid it’ll run off the cookie. Any suggestions?
Hi Shannon! I hope it works out in the morning! You're right, it is very very thick. I used my Bosch standing mixer and it had no problem with it, but other mixers might have a difficult time kneading it. I should add that in the directions.
As for the cream of tartar – good catch! I didn't even mention it in the directions. I'll fix that now. 🙂 I don't think 1/8th teaspoon will make much of a difference honestly, so I don't think it mattered that you left it out.
Hi Shannon! I hope it works out in the morning! You're right, it is very very thick. I used my Bosch standing mixer and it had no problem with it, but other mixers might have a difficult time kneading it. I should add that in the directions.
As for the cream of tartar – good catch! I didn't even mention it in the directions. I'll fix that now. 🙂 I don't think 1/8th teaspoon will make much of a difference honestly, so I don't think it mattered that you left it out.
Hi Shannon! I hope it works out in the morning! You're right, it is very very thick. I used my Bosch standing mixer and it had no problem with it, but other mixers might have a difficult time kneading it. I should add that in the directions.
As for the cream of tartar – good catch! I didn't even mention it in the directions. I'll fix that now. 🙂 I don't think 1/8th teaspoon will make much of a difference honestly, so I don't think it mattered that you left it out.
Okay…so I got it to mix up better where it is a thick frosting consistency. I am going to see if I can get it to work in the morning and the let the kids frost the cookies. I did not see in the recipe when to add the cream of tartar? Maybe I skipped over it like the cooling step =)
Thank you for your help.
Okay…so I got it to mix up better where it is a thick frosting consistency. I am going to see if I can get it to work in the morning and the let the kids frost the cookies. I did not see in the recipe when to add the cream of tartar? Maybe I skipped over it like the cooling step =)
Thank you for your help.
Okay…so I got it to mix up better where it is a thick frosting consistency. I am going to see if I can get it to work in the morning and the let the kids frost the cookies. I did not see in the recipe when to add the cream of tartar? Maybe I skipped over it like the cooling step =)
Thank you for your help.
Yes, I caught that after I reread it and after I sent the first email =) I think I cooked the first batch too long and not sure what happened to the second batch, but it is so thick my poor beaters are about to burn up!! I tried =)
I am going to try your Christmas eggs next!
Have a Merry Christmas!!
Yes, I caught that after I reread it and after I sent the first email =) I think I cooked the first batch too long and not sure what happened to the second batch, but it is so thick my poor beaters are about to burn up!! I tried =)
I am going to try your Christmas eggs next!
Have a Merry Christmas!!
Yes, I caught that after I reread it and after I sent the first email =) I think I cooked the first batch too long and not sure what happened to the second batch, but it is so thick my poor beaters are about to burn up!! I tried =)
I am going to try your Christmas eggs next!
Have a Merry Christmas!!
Hi Shannon!
I just reread the directions and I don't see where it says to cook it in the glass pan. (If it says that, it's a mistake, because you don't cook it in the glass pan.) I did say to COOL it in the glass pan, though…
In a nutshell, you cook the fondant ingredients on the stove top in a pot. Then you pour it into a buttered glass pan and let it cool. Then you scrape it into your standing mixer and beat it into a frosting.
I hope this helps! Let me know if you have any more questions.
Merry Christmas!
Hi Shannon!
I just reread the directions and I don't see where it says to cook it in the glass pan. (If it says that, it's a mistake, because you don't cook it in the glass pan.) I did say to COOL it in the glass pan, though…
In a nutshell, you cook the fondant ingredients on the stove top in a pot. Then you pour it into a buttered glass pan and let it cool. Then you scrape it into your standing mixer and beat it into a frosting.
I hope this helps! Let me know if you have any more questions.
Merry Christmas!
Hi Shannon!
I just reread the directions and I don't see where it says to cook it in the glass pan. (If it says that, it's a mistake, because you don't cook it in the glass pan.) I did say to COOL it in the glass pan, though…
In a nutshell, you cook the fondant ingredients on the stove top in a pot. Then you pour it into a buttered glass pan and let it cool. Then you scrape it into your standing mixer and beat it into a frosting.
I hope this helps! Let me know if you have any more questions.
Merry Christmas!
What do you mean cook in the glass pan? In the oven or on the stove?
What do you mean cook in the glass pan? In the oven or on the stove?
What do you mean cook in the glass pan? In the oven or on the stove?
I love hearing about your family traditions! So fun! Keep 'em coming. I have a great cookbook & Christmas story book thanks to the sharing of your family traditions! Sure think you gals are great!
I love hearing about your family traditions! So fun! Keep 'em coming. I have a great cookbook & Christmas story book thanks to the sharing of your family traditions! Sure think you gals are great!
I love hearing about your family traditions! So fun! Keep 'em coming. I have a great cookbook & Christmas story book thanks to the sharing of your family traditions! Sure think you gals are great!
That was a fun post for me to read, Erin. I love our Christmas traditions. And I really do think these cookies are my favorite ever. Last year when Grandma was visiting, I was so excited to make them with her because I wanted to learn any secrets that she had. You would have been amazed… or maybe appalled! 🙂 Grandma did not measure one single thing. Well, she used the measuring cups, but more like spoons. She just added a little more of this and a splash more of that until it looked right. Of course, they turned out WONDERFUL… it made me wonder if I will ever be able to cook like that. Probably not. 🙂
That was a fun post for me to read, Erin. I love our Christmas traditions. And I really do think these cookies are my favorite ever. Last year when Grandma was visiting, I was so excited to make them with her because I wanted to learn any secrets that she had. You would have been amazed… or maybe appalled! 🙂 Grandma did not measure one single thing. Well, she used the measuring cups, but more like spoons. She just added a little more of this and a splash more of that until it looked right. Of course, they turned out WONDERFUL… it made me wonder if I will ever be able to cook like that. Probably not. 🙂
It looks amazing!
It looks amazing!
I can see the fondant recipe – i wonder why it isn't working for some. That's frustrating! I have to say I LOVE THIS FONDANT!! I absolutely love it. I love how grandma uses leftovers to roll into balls and dip in chocolate – that is my absolute favorite treat at Christmas! I have never attempted this on my own becuase it is a little tricky.
I think we should add that the reason the fondant recipe has so many "rules" is because it is very easy for the whole thing to turn to sugar – crystallize. So make sure you don't touch the sides or scrape the pan when you pour it out. That is very important!! However, if the whole things does end up turning to sugar anyway…let us know. There is a way to start over so you don't waste it. (I need to ask mom to make sure I remember, right, which is why I'm not posting it now!)
Anwyay, I am going to make this on my own this year- I'm excited! It makes the shortbread cookies so delicious!! And I defnitely want to dip some….
I can see the fondant recipe – i wonder why it isn't working for some. That's frustrating! I have to say I LOVE THIS FONDANT!! I absolutely love it. I love how grandma uses leftovers to roll into balls and dip in chocolate – that is my absolute favorite treat at Christmas! I have never attempted this on my own becuase it is a little tricky.
I think we should add that the reason the fondant recipe has so many "rules" is because it is very easy for the whole thing to turn to sugar – crystallize. So make sure you don't touch the sides or scrape the pan when you pour it out. That is very important!! However, if the whole things does end up turning to sugar anyway…let us know. There is a way to start over so you don't waste it. (I need to ask mom to make sure I remember, right, which is why I'm not posting it now!)
Anwyay, I am going to make this on my own this year- I'm excited! It makes the shortbread cookies so delicious!! And I defnitely want to dip some….
I too am having troubles reading this post! Hope it can be fixed.
I too am having troubles reading this post! Hope it can be fixed.
I too am having troubles reading this post! Hope it can be fixed.
your fondant recipe isn't showing up?
your fondant recipe isn't showing up?
your fondant recipe isn't showing up?