Shortbread

These are our go to cookies! We cut them into all different shapes for holidays to decorate with the kids or to put out when hosting a baby or bridal shower. We always keep a bag of them in the freezer- perfect for impromptu after school tea parties or to serve on the side of a scoop of ice cream or a steaming Affogato for desserts 💫 For Valentine’s Day, a pink glaze 🙌🏼💓

Shortbread (adapted slightly from Ina Garten)

3/4 pound unsalted butter, at room temperature
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt
1 Tablespoon of cold water

Preheat the oven to 350 degrees

With a mixer, beat the butter and sugar together until combined. Add the vanilla.

In a separate bowl sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough comes together.

Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough in a 1/2-inch thick disk.

Bake for 20 to 25 minutes, until the edges begin to brown. If using very small cookies cutters you want to start checking them for doneness around 15 minutes. Cool.

💓 Glaze

2/3 cup powdered sugar
3 Tablespoons of water
1/2 teaspoon of vanilla extract
Red food dye

Wisk together the sugar, water and vanilla extract until smooth. Add one small drop of red food dye (adjust for your desired color).

Using a large spoon, drizzle the glaze over the cookies. Let’s glaze harden.