These vanilla shortbread cookies are tiny - only about an inch and a quarter across - which makes them easy to pop into your mouth a few at a time. I frosted them with glaze that I tinted three different shades of pink.
They were a big hit with my Valentine last year and I ended up with 6 ducks and 14 more chickens two months later....coincidence ? I think not!
Here's the recipe:
2 sticks unsalted butter, at room temperature
3/4 C sifted powdered sugar
1 Tablespoon vanilla bean paste (or vanilla extract)
1 teaspoon baking powder
2 Cups flour
Red food coloring (or gel)
Cream the butter with the sugar. Add the vanilla bean paste. Whisk together the baking powder and flour and add gradually, on low speed. Mix until just blended.
Form dough into a ball, flatten and wrap in saran wrap. Refrigerate for at least 30 minutes. Preheat oven to 350 degrees. Line baking sheets with parchment. Roll out dough and cut out cookies with mini heart cutter. Arrange on parchment about 1/2" apart.
For the icing, whisk together 1-1/4 cup of sifted powdered sugar, 1T milk and 3/4 t. vanilla extract. Tint a third of the glaze with one drop red food coloring, another third with two drops red food coloring and the rest with three drops. Dip twenty cookies into each tinted glaze to cover just the top and let dry completely.
Store at room temperature in an airtight container up to a week or freeze extras.
Makes approximately 60 cookies.
Happy Valentine's Day !