Creamy Glazed Shortbread Cookies
By Jennifer Ranger on May 10, 2014
Pass the plate of cookies and get out of my way. These beauties are seriously good.
Quality ingredients give this simple little sweet a real nice dose of delicious that won't be easy to turn down. The question quickly becomes how to keep them in the house but not eat too many at once, or more honestly put, how to avoid devouring them all in one sitting. Alas, this is a dilemma that each poor soul will have to answer for themselves, because I'm busy eating cookies.
On to the recipe!
4 cups flour
1 cup sugar
4 Teaspoons baking powder
1 Pound butter, softened to the consistency of shortening
2 Rounded tablespoons plain Greek yogurt
2 Teaspoons vanilla extract
3 Cups powdered sugar
1 Teaspoon vanilla extract
3 Tablespoons water
Red food coloring
1. Whisk all dry ingredients together in a large bowl. Cut in the butter. Whisk the eggs, yogurt and extract together, then add to the dry ingredients. Mix thoroughly until all is combined.
2. Divide the dough into three sections. Roll the dough out, one section at a time, on a well floured board to about 1/2 inch thickness. Cut with square or round biscuit cutters.
3. Place cookies on an ungreased baking sheet about 1 inch apart. Bake in a preheated 350 degree oven for 10-12 minutes, or until the bottoms just begin to look golden.
4. Mix all glaze ingredients together very well. Cool the cookies for 5 minutes before spooning 1 teaspoon of glaze over each cooking. Allow glaze to dry before storing cookies.