Okey dokey here we go again…. Another quick post due to the fact that I have another test this week, this makes the third test in as many weeks and I have hated them all! At least after this test there will no others until March 25 when…. DOOM AND GLOOM… 2 tests in one day will happen and I will probably loose my mind until a week before finals when I will go catatonic do to studying. But at least there is one ray of sunshine ahead SPRING BREAK!!! I will be studying and baking my butt off but at least no driving, teachers, clinicals and I get to sleep in. Ahhhh… my pillow is calling my name now. 🙂
Alrighty then a little less about me and a little more about the recipe for this week. Well before I begin I have a dirty little secret to admit to you all… I am a buttercream frosting binger. ;P Yep that is the gosh darn honest truth! I have been known to buy a bag of shortbread cookies and whip up a batch of homemade buttercream frosting and binge away. Then what little bit of frosting I have left over I store away in the fridge and eat it with a spoon just like peanut butter out of the jar… OMG I am so bad!! But when I am stressed, test time issues again, I love to munch on some buttery crisp shortbread with some silky smooth frosting, heaven… I’m in heaven! So when I was thinking about what to make for St. Pat’s Day I thought of my fav guilty pleasure Shortbread with Buttercream Frosting… It would be sure to make any leprechaun click his heels in joy!
A crisp butter cookie covered in a smooth and silky buttercream frosting... devine!
For the Shortbread
1/2 C. Salted butter, room temperature
1/2 C. Powdered sugar
1 tsp. Vanilla extract
1/8 tsp. Almond extract
1 C. A-P Flour
1 tsp. Crisco to grease pan
For the Buttercream Frosting
1/2 C. Salted butter, room temperature
2 C. Powdered sugar
1 1/2 tsp. Vanilla extract
2-3 Tbsp. Full fat milk or cream
Preheat your oven to 300°F, 275°F if using a convection oven.
Line the bottom of a 10 inch tart pan with parchment paper and grease the sides of the pan with Crisco.
In a stand mixer, with paddle attachment on medium-low speed, add in the butter, powdered sugar, vanilla and almond extract and mix until combined.
Turn the mixer to low and add in the flour continue mixing until combined. This is a thick dough so don't worry if the mixture is hard to beat.
After the dough is combined place it into the tart pan and press it into the bottom of the pan being sure to keep it as flat and level as possible.
Now take a fork and prick holes into the dough at even intervals, make sure you cover the whole area of the dough as this will keep the dough from bubbling up while it bakes and will make for a nice flat topped cookie for the frosting.
Bake the dough for 30-35 minutes until it is golden brown on the top and edges.
After the cookie has finished baking remove it from the oven, slide off the side of the tart pan, remove the parchment bottom paper and quickly cut it into wedges with a pizza cutter or a long sharp knife.
Separate the cut wedges and let the cookies cool to room temperature.
While the cookies are cooling in a stand mixer, with paddle attachment on medium-high, whip the butter until it is light and fluffy, 2-3 minutes.
Turn the mixer speed to low and add in the powdered sugar and mix until combined.
Add in the vanilla extract and milk/cream until you reach a smooth spreadable consistency.
Now when the cookies have cooled to room temperature cover them with frosting and enjoy!
The cookies will keep for 2-4 days in a air tight container.
Make sure to cut the cookie into wedges when it is hot directly out of the oven. If you wait until it is room temperature it will crumble when you cut it.
Well that’s it for this week. Have a great rest of your week and please drop back by after you try this recipe for scrumptious Shortbread with Buttercream Frosting and let me know how you liked it, I love reading your comments and I really do read them all!