Shortbread Cookies
1 pound butter
1¼ cups sugar
5 cups flour
Cream butter and sugar. Mix in flour. This is a very dry dough. You will have to press it together with your hands. Form into logs with your hands and wrap in waxed paper. Logs should be about 10 inches long and about 1 to 1¼ inches wide. This recipe should make about 6 logs. Refrigerate for at least 1 or 2 hours until the butter hardens. Unwrap the logs and let them stand about 5 minutes before slicing. Slice cookies about ⅓ inch and bake 20 to 25 minutes at 350 degrees. These cookies can be placed close together on the cookie sheet, they don't spread very much. Take them out of the oven when they just start to get some color on the edges. These cookies should be light in color. After cookies are cool place a dab of pink icing in the middle of each cookie.
Pink Icing
1½ cups confectionery sugar
1 teaspoon vanilla
1 or 2 tablespoons hot water
A few drops of red food coloring
Mix all ingredients until smooth. If topping is too thick add more water, if too loose add more sugar. Place a dab of icing in the center of each cookie and let dry. Let icing dry for 1 to 2 days before stacking.
Cindy's Tip:
You can use a spoon to put the dab on the cookie. I use a plastic bottle with a screw on pointed cap. I cut the end off the cap to make the hole bigger. This makes it faster and easier to get the dab in the middle of the cookie.
