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.
LATTE STAND SHORTBREAD COOKIES RECIPE:
- 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.
PINK BUTTERCREAM FROSTING:
- 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.