Heart Shortbread Cookies

• Vegetarian

• Refrigerated

  • 1 Egg
  • 1 Egg yoke

• Baking & Spices

  • 4 cups Confectioners' sugar
  • 2 1/2 cups Flour
  • 4 tbsp Meringue, powder
  • 1 Royal icing
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Snacks

  • 1 Shortbread cookies

• Dairy

  • 2 sticks 1 cup butter

• Liquids

  • 11/16 cup Water

Found on thebestblogrecipes.com

Description

Ingredients

• SHORTBREAD COOKIES
• 1 cup Butter (2 sticks), softened
• 1 cup Sugar
• 1/2 tsp Salt
• 1 Egg yoke
• 1 Egg
• 1 Tsp Vanilla extract
• 2-1/2 cups Flour
• ROYAL ICING
• 4 tbsp Meringue Powder
• 1/2 cup plus 3 tbsp Warm Water
• 4 cups Confectioners Sugar, sifted (1 lb box)

Directions

• SHORTBREAD COOKIES
• Cream butter, sugar and salt until light and fluffy. Add egg yoke and beat well, Add egg and beat well. Add extract and beat until incorporated. Gradually add flour. Beat on low speed until flour is mixed in. Do not overmix. Divide dough in two halves, wrap in plastic wrap and chill two hours.
• Roll onto floured surface and cut into shapes 1/4 inch thick and place on cookie sheets.
• Bake at 375 degrees for 9-12 minutes until edges are slightly golden. Cookie size may vary baking time.
• ROYAL ICING
• Mix Meringue Powder and water until frothy 2-3 minutes on medium-high. Add all Confectioners Sugar. Mix on low for first 30 seconds. Turn mixer to medium-high (#6) for 4 minutes until icing is stiff. Lift paddle out of bowl and look for stiff peak that droops at top.
• [Mixing time based on KitchenAid Artisan mixer; larger mixers may require only 2-3 minutes mixing time.]