Shortbread Cookies (from The Pastry Queen by Rebecca Rather)

• 2 cups (4 sticks) unsalted butter, at room temperature
• 1 1/2 cups powdered sugar
• 2 tablespoons vanilla extract
• 4 cups all-purpose flour
• 2 teaspoons baking powder

Powdered Sugar Icing

• 2 cups powedered sugar, sifted
• 1/4 cup milk
• 1 teaspoon vanilla or almond extract

In a large bowl fitted with a paddle attachment, beat the butter and sugar on medium-high speed until fluffy. Add the vanilla and beat until combined. In a separate bowl, sift together the flour and baking powder. Add the flour mixture slowly to the butter mixture, stirring on low speed. Stop beating as soon as the flour mixture is completely incorporated (overbeating will produce a tough cookie).

Form the dough into a ball, cover in plastic wrap and refrigerate for 30 minutes before rolling it out. When ready, preheat oven to 350 degrees F. On a flat, smooth floured surface, roll the chilled dough out to 1/4 inch thickness. Cut out the cookies with chosen cookie cutter(s). Use a spatula to transfer the cookies to a greased baking sheet. Bake the cookies for 10 to 12 minutes, until light brown around the edges. Cool the cookies for 10 minutes on the baking sheet, then remove with a spatula and cool compleely on racks before icing.

To make the icing, whisk together the powdered sugar, milk, extract, and food coloring.

For a quicker way to ice the cookies, dip them face down in the icing and set the cookies, icing side up, on parchment paper. Let the icing harden before continuing to decorate.

Yield: Depending on the size of the cookies, the yield will vary. This recipe makes approximately 20 four inch cookies.