Sweet Readers Shortbread Cookies

Sweet Readers Shortbread Cookies

For the Cookies (makes about 24 3” hearts or more if using smaller hearts):

¾ pound unsalted butter at room temperature
1 cup granulated or organic cane sugar
1 teaspoon pure vanilla extract
3 ¼ cups All-purpose flour
¼ teaspoon salt

For the Royal Icing (makes about 2 cups):
3 tablespoons meringue powder
6 tablespoons warm water, plus more as needed
4 cups confectioners’ sugar, sifted

1. Mix together the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment until just combined.
2. Add the vanilla.
3. In another bowl, sift together the flour and salt.
4. Add powdered mixture to the butter mixture.
5. Mix until dough starts to come together.
6. Scoop up the dough and place it on a floured board or on waxed paper and shape it into a flat disk.
7. Wrap in plastic and chill for 30 minutes.
8. Preheat oven to 350 degrees.
9. Roll the dough ½ inch thick and cut with a 3 –inch heart shaped cookie cutter (you might select any size heart shape, actually!).
10. Place cookies, approximately 1 inch apart, on an ungreased cookie sheet and bake for 20 – 25 minutes, until the edges begin to brown. Let cool to room temperature.

Make the Royal Icing:

1. In a large bowl of an electric mixer fitted with the whisk attachment (or just a bowl with a whisk) on medium speed, combine the meringue powder and 6 tablespoons warm water. Reduce the mixer speed to low and gradually beat in the confectioners’ sugar until blended, then beat on high speed until very thick and smooth about 5 minutes. Beat in more warm water, 1 tablespoon at a time, if the icing it too thick to spread or pipe.
2. You may spoon the icing into a bag fitted with a piping attachment, into any bag and then cut one of the bottom corners so allow a bit of the icing to pipe through, or just use a butter knife! You may also want to add a few drops of food coloring to your icing to create whatever colors you like (Sweet Readers colors are pink and blue).