Shortbread Cookies with Royal icing

SHORTBREAD COOKIES WITH ROYAL ICING

COOKIES

Ingredients

-130g room-temp. butter

-80g white granulated sugar

-1 room-temp. egg

-200g all-purpose flour

-50g almond powder

Instructions

1. Place butter in a large bowl and stir with a wooden spoon until manageable. Then, whisk until creamy.

2. Add the sugar and whisk until creamy, then add the egg and whisk until softly creamy.

3. Sift in the flour and almond meal. Cut the dry mixture into the wet.

4. When a dough forms, place it between two sheets of plastic wrap and roll it out. If the dough is too soft, refrigerate before rolling.

5. Remove the sheet of plastic wrap on the surface of the rolled out dough. Cut out shapes with cookie cutters. Collect any excess dough, roll it out again, and cut out shapes again. Repeat until you've used as much as you can of the dough.

6. Place the cookies onto baking pans lined with parchment paper. These cookies really don't spread much so space them out accordingly. Refrigerate the cut out pieces of dough until firm.

7. Preheat your oven at this point to 180 degrees C. Bake the firm cookies for 12 minutes or until golden brown around the edges. Cool.

ROYAL ICING

Ingredients

-1 egg white

-200g powdered sugar

-1 tbsp. lemon juice

-red liquid food coloring

Instructions

1. Pour hot water into a large bowl. Place another bowl filled with egg white on top. This gets rid of germs in the egg white.

2. Whip the egg whites 15 seconds with a hand-mixer at low speed until small bubbles from.

3. Add the powdered sugar and beat 15 more seconds.

4. Add the lemon juice and beat 10 seconds.

5. Divide the white royal icing between 2-3 bowls and add the food colouring in different amounts, achieving shades of red, pink, and white.

6. With parchment paper cornets, pipe designs onto each cookie.

Enjoy!

Recipe adapted from a Korean cookbook named 진짜 기본 베이킹 책 by super recipes. http://www.super-recipe.co.kr/etc_06/etc_s4_01.php?inc=view&idx=130&tbname=notice

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