Shortbread Peep Cookies

Ingredients

For the Shortbread:

1 cup unsalted butter, softened

1/2 cup confectioners' sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

For the Glaze + Topping:

2 cups confectioners' sugar

1 teaspoon vanilla extract

4-5 tablespoons milk

pink and yellow crystal sprinkles

black decorating gel

Preparation

For the Cookies: Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

In a kitchen mixer, such as a KitchenAid, fitted with a paddle attachment, add the the butter beat until soft and fluffy. Add the confectioners’ sugar and vanilla, beat until smooth. With the mixer on low, slowly add the flour and salt, mix until incorporated.

Form the dough onto a disk, wrap in plastic wrap and refrigerate for at least 15 minutes.

Remove the dough from the refrigerator and roll the dough out on a lightly floured work surface till it’d about 1/4-inch in thickness.

Use a bunny peep cookie cutter (available on Amazon or by making a stencil and using a paring knife) to make the cut-out-cookies. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes.

Remove from the refrigerator and place in the oven. Bake the cookies, rotating halfway through for about 12-15 minutes, or until firm but without coloration. Remove the cookies form the oven and allow to cool completely before decorating.

For the glaze + topping: In a small mixing bowl whisk the confectioners’ sugar, vanilla, and 3 tablespoons of the milk. Mix well. Add more milk, one teaspoon at a time, until a thick but drizzle-able glaze is formed. Set aside.

Pour the sprinkles into two small shallow rimed bowls and place near your work station.

Dip one cookie at a time into the glaze. Let the cookie sit on the top of the glaze and gently push down to ensure the surface of the cookie is covered. Gently pull the cookie out of the glaze and allow the excess icing to drip off. Flip the cookie right side up and give it a gentle jiggle to allow the glaze to flow evenly over the surface.

Next dip the glazed shortbread into either the pink or yellow sprinkles. Place on a wire rack to dry.

Repeat the above process with the remaining cookies.

After all the cookies have been dipped in sprinkles use the black decorating gel to make two eys and a nose on each cookie.

Allow the cookies to sit for a least one hour to set the icing before placing in a container.