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.
- 1/2 cup butter (one stick)
- 1/3 cup sugar
- 1 1/2 cup flour
- 1 egg
- 1 teaspoon baking powder
- 1 tablespoon almond extract
- 1/2 teaspoon salt
Preheat oven to 350F. Cream together butter and powdered sugar.
Gently mix in flour, almond extract, and salt.
Roll out dough on a floured surface. Cut into large hearts (or circles).
Place on cookie sheet and bake for about 10 minutes or until light golden brown.
Allow cookies to cool on a rack or a clean kitchen towel.
After cooled, frost with happy pink frosting. Makes about one dozen 5-inch cookies.
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- Dash of sea salt
- A dash of pink food coloring (or tiny amount of red food coloring)
Combine frosting ingredients in mixer then add pink food coloring & continue to mix in until frosting is beautiful pink color.