Glazed Shortbread Cookies
- Yield: 75 1x
Ingredients
Scale
- 1 cup sugar
- 2 cups unsalted butter
- 1 egg
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- Zest of 1 lemon (optional)
Instructions
- Cream sugar and butter in mixing bowl with paddle attachment
- Add eggs, vanilla extract and lemon zest, and mix on low speed
- Slowly add the flour and mix until the dough has come together
- Place the ball of dough in plastic wrap and refrigerate for 30 minutes
- Once dough is chilled, roll it out to 1/8 inch thick and cut into 2-inch squares or other desired shape
- Bake cookies at 350 F for 12-15 minutes or until light golden on the edges
- Allow cookies to cool completely before glazing and decorating.
Notes
- Royal Icing
- 6 cups powdered sugar
- 3 egg whites
- ½ teaspoon vanilla extract
- Make royal icing by combining powdered sugar and egg whites in mixer on medium speed for 5 minutes
- Icing will become very smooth and glossy. (Add more powdered sugar if you want it to be thicker and cover icing if not using immediately, or it will get hard)
- Draw a border around each cookie with royal icing
- Once the border is dry, cover the entire cookie with icing
- Allow the base icing to dry completely, and then stencil or draw letters onto the cookies
- Allow cookies to dry before serving or packaging
- *Note: If you do not want to make a traditional royal icing with egg whites, you can replace the egg whites with meringue powder (follow directions on the container)
Find it online: https://joyoliver.com/mothers-day-shortbread-cookies/