Pink Pig Shortbread Cookies

Pink Pig Shortbread Cookies
Staff Writer
Pink Pig Shortbread Cookies

Laurie Smith

Pink Pig Shortbread Cookies

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.

24
Servings
290
Calories Per Serving
Deliver Ingredients

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

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.

Nutritional Facts

Total Fat
18g
26%
Sugar
2g
2%
Saturated Fat
5g
21%
Carbohydrate, by difference
36g
28%
Protein
4g
9%
Vitamin A, RAE
2µg
0%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
40mg
4%
Choline, total
10mg
2%
Fiber, total dietary
6g
24%
Folate, total
26µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
51mg
16%
Niacin
1mg
7%
Phosphorus, P
118mg
17%
Selenium, Se
2µg
4%
Sodium, Na
119mg
8%
Water
25g
1%
Zinc, Zn
1mg
13%

Shortbread Cookies Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Shortbread Cookies Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Shortbread Cookies Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.