Precious Stones (Pierres précieuses) Cookies
Mini shortbread cookies decorated with buttercream flowers and colorful sugar sprinkles.
Ingredients
butter (diced)
115 g
extra-fine caster sugar
50 g
plain flour
175 g
butter (diced, for decoration)
50 g
vanilla extract
1 tsp
icing sugar
90 g
caster sugar
25 g
food coloring (green, lilac or pink)
to taste
Instructions
1
Step 1
In a bowl, beat the butter and sugar together. Add the flour and mix until a thick dough forms.
2
Step 2
Turn the dough out onto a lightly floured surface and knead until smooth. Wrap in cling film and refrigerate for at least 30 minutes.
3
Step 3
Preheat the oven to 180°C (gas mark 6). Grease 2 baking trays.
4
Step 4
On a lightly floured surface, roll the dough out thinly and cut out rounds with a 3.5 cm cutter. Place them on the baking trays with a little space between each, then bake for 10 minutes until golden. Transfer to a cooling rack to cool completely.
5
Step 5
To make the decoration: beat the butter, vanilla extract and icing sugar together. Spoon the mixture into a piping bag fitted with a star nozzle and pipe a flower onto each cookie.
6
Step 6
Place the caster sugar in a bowl and add a few drops of food coloring. Use the back of a teaspoon to work the coloring into the sugar until the color is evenly distributed. Sprinkle a little of the colored sugar over each cookie.
