Pink Pig Shortbread Cookies

Pink Pig Shortbread Cookies
Laurie Smith

Ingredients

For the powdered sugar icing

  • 2 Cups  powdered sugar, sifted
  • 1/4 Cup  milk
  • 1 Teaspoon  vanilla extract
  •   Pink food coloring

For the shortbread

  •   Cooking spray, for greasing the baking sheet (optional)
  • 2 Cups  unsalted butter, at room temperature
  • 1 1/2 Cup  powdered sugar
  • 2 Tablespoons  vanilla extract
  • 4 Cups  all-purpose flour, plus more for rolling the dough
  • 2 Teaspoons  baking powder

You (or rather, your kids, right?) will have fun dancing these little piggies across the kitchen and all over the house — just hope that they don't leave a trail of crumbs behind to clean up. Of course, piggies are messy little animals, and so are the people that eat them.

Click here to see Best Cookies for Kids.

Directions

For the powdered sugar icing

In a bowl, whisk together the powdered sugar, milk, and vanilla extract. Divide the icing into 2 parts, with most of it going into a medium-sized bowl. Use food coloring to tint the larger batch of icing. Leave the remaining frosting untinted.

For the shortbread

Line baking sheets with parchment paper or silicone mats, or grease generously with cooking spray. Using a mixer fitted with the paddle attachment, beat the butter and sugar in a large bowl on medium-high speed until fluffy. Add the vanilla extract and beat until combined.

In a separate bowl, stir together the flour and baking powder. Add the flour mixture slowly to the butter mixture, beating on low speed. Stop beating as soon as the flour is incorporated (overbeating will produce a tough cookie). Form the dough into a ball, cover in plastic wrap and refrigerate for 30 minutes before rolling it out.

Meanwhile, preheat the oven to 350 degrees.

Lightly flour a flat, smooth surface. Roll out the chilled dough to ¼-inch thickness. Cut the cookies with a 4-inch pig cookie cutter. Use a spatula to transfer the cookies to the baking sheets, placing them ½ inch apart. Combine the dough scraps and reroll the dough to cut more cookies.

Bake the cookies until light brown around the edges, for 10-12 minutes. Cool the cookies for 10 minutes on the baking sheet. Remove with a spatula and cool completely on racks about 5 minutes before icing.

When the cookies are cool, dip them face down in the pink icing, being sure to cover the whole cookie. Set the cookies, icing side up on parchment paper and let the icing harden before continuing to decorate.

Nutrition

Calories per serving:

284 calories

Dietary restrictions:

Low Sodium Low Potassium, Kidney Friendly, Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

14%

Servings:

24
  • Fat 375g 577%
  • Carbs 804g 268%
  • Saturated 235g 1,176%
  • Fiber 14g 54%
  • Trans 15g
  • Sugars 413g
  • Monounsaturated 96g
  • Polyunsaturated 16g
  • Protein 57g 115%
  • Cholesterol 982mg 327%
  • Sodium 823mg 34%
  • Calcium 938mg 94%
  • Magnesium 132mg 33%
  • Potassium 778mg 22%
  • Iron 25mg 137%
  • Zinc 4mg 28%
  • Phosphorus 1,614mg 231%
  • Vitamin A 3,133µg 348%
  • Thiamin (B1) 4mg 265%
  • Riboflavin (B2) 3mg 167%
  • Niacin (B3) 30mg 149%
  • Vitamin B6 0mg 13%
  • Folic Acid (B9) 932µg 233%
  • Vitamin B12 1µg 17%
  • Vitamin D 8µg 2%
  • Vitamin E 12mg 59%
  • Vitamin K 33µg 42%
See detailed nutritional info Have a question about nutritional data? Let us know.
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