Glazed shortbreads
• 5 ¼ oz of butter
• ½ cup caster of sugar
•1 teaspoon of vanilla
•1 egg
• 2 cups of flour
And for glazing:
• 1 ¼ cup of icing sugar
• 1 egg white
• food coloring
Mix the sugar, the vanilla, the flour and the egg in a bowl. Cut the butter into small pieces. Knead well until you obtain a ball. Preheat your oven to 356 F. Spread the dough on your work surface, between 2 sheets of baking paper to prevent it from sticking, then cut out shapes with a cookie cutter. Place them on the plate of your oven covered with parchment paper. If you plan on sticking them in a cake, place a tooth-pick in each shortbread before cooking.
Bake for 15 minutes. Let your shortbread cool on a rack.
Mix the egg white and the icing sugar. Distribute this mixture in several small cuts if you want to decorate your shortbread in different colors, and then add your food coloring in each of the cuts.
When your shortbreads are completely cold, soak them in the frosting and let them dry on parchment paper.
You can keep your shortbread in a metal box at room temperature for several days.