Description
These delicious cookies are a lovely combination of shortbread- and cake-style cookies: flaky like traditional shortbread, but soft like grocery store cake cookies.
Ingredients
- 8 ounces, weight Butter
- 2 cups Cake Flour
- ¾ cups Confectioners Sugar
- ½ teaspoons Baking Powder
- ½ teaspoons Vanilla Extract
- FOR THE COOKIES:
- FOR THE ICING:
- 1 cup Confectioners Sugar
- 1 Tablespoon Milk (or As Needed)
Preparation
For the cookies:
Combine all ingredients and use hands to knead until ingredients are blended. Roll out the cookies with a rolling pin and cut out the dough into a heart shape or whatever shape you choose. Note: Dust the rolling pin with flour so it doesn’t stick to the dough when you roll it out.
Bake at 325ºF for about 20 minutes, or until lightly browned.
For the icing:
Mix powdered sugar and 1 tablespoon of milk for a moderately runny icing. Add more powdered sugar for a thicker icing, more milk for a thinner icing.
