Espejos – Jessica Dee

A thin, buttery shortbread cookie with a shiny icing topping.

• 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

• 100 g powdered sugar
• few drops of lemon juice
• few drops of orange juice
• few drops of water

• 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.

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.   

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