These vanilla shortbread cookies are tiny - only about an inch and a quarter across - which makes them easy to pop into your mouth a few at a time. I frosted them with glaze that I tinted three different shades of pink.
They were a big hit with my Valentine !
MINI FROSTED VANILLA SHORTBREAD COOKIES
Cream 2 sticks of room temperature unsalted butter with 3/4 cup sifted powdered sugar. Add 1T. vanilla bean paste, 1 t. baking powder and 2 cups flour gradually, on low speed. Mix until just blended.
Form dough into a ball, flatten and wrap in saran wrap. Refrigerate for at least 30 minutes. Preheat oven to 350 degrees. Line baking sheets with parchment. Roll out dough and cut out cookies with mini heart cutter.
Bake for 10-12 minutes until light brown around the edges.
For the icing, whisk together 1-1/4 cup of sifted powdered sugar, 1T milk and 3/4 t. vanilla extract. Tint a third of the glaze with one drop red food coloring, another third with two drops red food coloring and the rest with three drops. Dip twenty cookies into each tinted glaze to cover just the top and let dry completely.
Store at room temperature up to a week or freeze.
Makes approximately 60 cookies.
Makes approximately 60 cookies.
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