Sweetheart Shortbread – Pink Saturday

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From the kitchen of One Perfect Bite…
I adore shortbread, thick or thin, and this is my favorite recipe for this buttery treat. I’ve dipped the cookies into a pink frosting for Pink Saturday. Truth be told, I also use a variety of other frostings or toppings for this cookie. 

Cookie Base:
1 cup butter, room temperature
3/4 cup confectioners’ sugar
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 cup confectioners’ sugar, sifted
2 tablespoons whole milk
Red food coloring

1) To make cookie base: Combine butter and confectioners’ sugar in bowl of an electric stand mixer. Beat with paddle attachment on medium speed until fluffy. Add vanilla extract and beat until combined. Combine flour and baking powder in a separate bowl. With mixer on low speed, slowly add flour to butter mixture. Beat only until combined. Over beating will make cookies tough. From dough in a ball. Cover in plastic wrap and chill for 30 minutes. Meanwhile, preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside. When dough is chilled, transfer to a lightly floured surface and roll dough to a thickness of 1/4-inch. Cut to desired shape with cookie cutter of your choice. Transfer to prepared cookie sheets, placing cookies 1/2-inch apart. Scraps can be rerolled.
Bake for 10 to 12 minutes. Cool on baking sheet for 10 minutes before transferring to cooling racks.
2) To make frosting: Combine confectioners’ sugar, milk and a drop of red food coloring in a small bowl. When cookies are cool, dip them face down into frosting and transfer, frosting side up, to a rack that will allow excess to drip off. Allow frosting to set before transferring to air tight containers. Yield: 24 cookies.

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