Dodi makes iced & decorated shortbread cookies to celebrate Evan’s birthday!

Shortbread Cookies
4 eggs, room temp
1 1/2 cups butter, softened
1 tsp vanilla extract (optional: add orange or almond extract as well)
5 cups self-rising flour
2 cups sugar

Cream butter & sugar until fluffy. Add eggs one at a time and mix. Add vanilla. Slowly add in flour until well mixed. Wrap dough in cling film and chill for 1-2 hours or over night.

Preheat oven to 350F degrees. Roll out dough on lightly floured surface and cut out desired shapes. Place cookies on parchment lined cookie sheet & bake for 8-10 minutes.

Icing
3 egg whites, room temp
1 lb (450 g) of confectioner's sugar
1 tsp vanilla

Mix egg whites until frothy. Add sugar very slowly one tablespoon at a time. Add in vanilla. Mix well. If too stiff to pipe, then add few drops of water. If too thin, add few teaspoons of confectioner's sugar. Add food coloring gel for desired color. Fill piping bag 1/2 full & decorate cookies.