Ingredients:
For Shortbread Cookies
- 1 cup (227g) unsalted butter, room temperature
- ½ cup (60g) powdered sugar
- 1 tsp vanilla extract
- 2 cups (240g) all-purpose flour
- ¼ tsp salt
For Icing
- 1 cup (120g) powdered sugar
- 1-2 tbsp milk or water
- ½ tsp vanilla extract (optional)
- Food coloring (optional)
Directions:
For Cookies
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the butter and powdered sugar together until light and fluffy. Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until the dough comes together.
- Roll the dough to about ¼ inch thick on a lightly floured surface and cut out shapes using cookie cutters.
- Place the cookies on the prepared baking sheet and bake for 10-12 minutes, until the edges are lightly golden.
- Let the cookies cool completely before icing.
For Icing
- Whisk together the powdered sugar and milk/water in a small bowl until smooth.
- Add vanilla extract and food coloring, if desired.
- Adjust consistency by adding more milk (for thinner icing) or powdered sugar (for thicker icing).
- Use a spoon or piping bag to ice the cooled cookies. Let the icing set before serving.
- Enjoy your delicious shortbread cookies!