Shortbread Cookies With Pink Frosting are a special treat. 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 in and a while 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.
Shortbread Cookies With Pink Frosting
Preheat oven to 350°F.
Shortbread Cookies
- 2 cups unsalted butter
- 1 cup sugar
- 1 tablespoon almond or vanilla extract
- 2 teaspoons sea salt
- 3 cups flour
Place the butter and sugar in a mixing bowl and cream together.
Add the extract and salt.
Add the flour and mix just until incorporated.
Cover or wrap dough and place in the refrigerator for about an hour.
Roll out the dough on a lightly floured surface. Cut into large hearts or circles.
Place on a parchment paper-lined cookie sheet and bake for about 10 minutes or until light golden brown.
Allow the cookies to cool on a rack or a clean kitchen towel.
After they have cooled, frost with happy pink frosting.
Pink Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon sea salt
- 1 tablespoon water
- A dash of pink food coloring (or a tiny amount of red food coloring)
Combine frosting ingredients in a mixer then add pink food coloring & continue to mix in until frosting is a beautiful pink color.
