These bright shortbread sandwiches are a great spring treat. They would be great for a birthday party or afternoon tea. You can tint the icing whatever colours you like to fit your mood or theme. I like a thicker icing so I tend to add less liquid to my icing but you can add it to your discretion. This recipe will make approximately 24 small cookie sandwiches. Refrigerate the icing if not using immediately.
1 lb unsalted butter, softened
1 cup icing sugar
2 tsp vanilla
4 cups all-purpose flour
pinch of salt
Butter cream Icing
1/2 cup butter, softened
2 cups icing sugar
1/2 tsp vanilla
milk, lemon juice or water to thin
Preheat your oven to 350 degrees Fahrenheit. Line your baking pans with parchment paper.
To make the shortbread cookies, cream together the butter and icing sugar. After the butter and icing sugar has mixed for a few minutes add the vanilla. Scrape down the sides of the bowl and mix until incorporated. Whisk the salt into the flour and gradually add to the butter mixture.
Use the dough immediately so it doesn't dry out. Sprinkle your surface with flour and with a rolling pin, roll until the dough is about an 1/8 of an inch thick. Press the cookie cutter into the dough and place on a baking pan, with a palate knife or spatula. Punch out the centers on half of the cookies.
Bake for 6-8 minutes or until the edges of the cookies are lightly browned. Let cool while you make the icing
To make the butter cream icing you will need a mixer. Cream together the butter and icing sugar for two minutes on medium high. Add the vanilla and mix until fluffy. Add your desired liquid 1 tbsp at a time until it is the consistency you desire. Tint the icing.