Exit 34 in North Bend, Washington. Just 30 minutes east of Seattle on I-90. 10 minutes away from Snoqualmie Falls & Snoqualmie Casino.

Latte Stand Shortbread Cookies With Pink Frosting Recipe

A basic shortbread cookie requires no eggs. In fact, in the original Greek translation, “shortbread” means “no eggs”. Okay, not really, I just love to play Balderdash once and awhile off the game board. I also like to talk like Raj from Big Bang theory, but that doesn’t read as easily in a blog post. I do not like to be plain…


… unless, of course, it involves these cookies. You can never go wrong with a basic shortbread cookie.

If you know someone has nut allergies, you can make these with vanilla extract instead of almond. 


  • 1 cup (or two sticks) butter, softened
  • 1/2 cup sugar
  • 2 1/4 cups flour
  • 1 teaspoon sea salt
  • 1 tablespoon almond extract

Preheat oven to 350F. Cream together butter and sugar. Add flour, salt and almond. Mix until becomes a dough. Use a little flour to help roll out the dough to about 1/4 inch thickness. Cut into circles or hearts with a cookie cutter. Makes about 1 dozen 3 1/2 inch cookies. Place cookies on cookie sheets lined with parchment paper.  Bake for about 15-20 minutes or until light golden brown.


  • 1/2 cup (or one stick) butter, room temperature
  • 4 cups powdered sugar
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 1 dash of salt
  • 1 smidge pink food coloring

Mix together all ingredients except food coloring together until they become a gorgeous frosting. Add a tiny bit of pink food coloring (start small) and mix in until frosting becomes pink. If darker pink is desired, add a bit more until it reaches your desired shade.

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© Deanna Morauski 2009, 2010, 2011, 2012, 2013