Espejos
A thin, buttery shortbread cookie with a shiny icing topping.
Equipment
- 1 large cookie sheet
- parchment paper
- 1 large silicone mat
- 1 4 inch cookie cutter
- 1 small spoon or spatula
Ingredients
Dough
- 360 g all purpose flour
- 200 g unsalted butter room temperature
- 100 g sugar
- 1/4 tsp salt
- 1 egg
- 1/2 tsp vanilla extract
Frosting
- 100 g powdered sugar
- few drops of lemon juice
- few drops of orange juice
- few drops of water
Instructions
- DoughBeat butter until smooth. Add sugar and continue beating until fluffy, about 5 minutes. Add salt, egg, vanilla. Beat until well combined. Lower speed, slowly add flour without overworking. Should look like a sand consistency. Put dough in plastic wrap, push together to make dough soft and compact. Cover and refrigerate for 30-40 minutes. Preheat oven to 350 °FTake half of the dough and keep the other half refrigerated. Place dough on a floured surface. Flour rolling pin and roll dough into a 1/2 inch thickness. Cut dough with a 4 inch cookie cutter and place cookies on a silicone lined cookie sheet. Place them back in refrigerator for 5 minutesBake for 15-20 minutes, until you get golden edges. While they're cooling, make the icing.
- IcingMix powdered sugar, a few drops juice and just enough water to make a spreadable icing. You can even add a little zest. Using a small spoon or a small spatula, spread icing on top of cookie, close to the edges. Once it cools, it will look shiny.
Notes
Make sure dough hardens a little in the fridge before you start working with it.
Don’t add too much water to icing mixture, it will make it too watery.
