Soft and buttery shortbread cookies are topped with a vanilla bean glaze that will harden to create a simple and easy treat to whip up in under 30 minutes.

Follow along with our how-to video here!

  • 1 stick sweet cream butter
  • 1/4 cup sugar
  • 2 tablespoon Rodelle Vanilla Paste, divided
  • 1 egg, divided
  • 1 cup all purpose flour
  • 1 cup powdered sugar
  • 1 teaspoon lemon juice
  • Salt and sprinkles for topping
  1. Preheat the oven to 350 degrees. Line a small or standard sized baking sheet with parchment.
  2. In a medium bowl, using a standing mixer or hand mixer, whip the butter, sugar and 1 tablespoon of the Rodelle Vanilla Paste together until pale and fluffy, about 5 minutes. Add in the egg yolk, reserving the egg white for the glaze. Mix just until combined before adding the flour and mixing until a dough forms.
  3. Using a 2-inch scoop, shape 10 cookies onto the prepared baking sheet setting the cooking about 1 inch away from each other. Bake in the preheated oven for 14-16 minutes.
  4. For the icing, mix the lemon juice with the egg white until slightly frothy. Add 2 teaspoons of the egg white mixture to the powdered sugar and remaining Rodelle Vanilla Paste. Using a whisk, mix the icing together until uniform. If the frosting is too stiff add in water 1 teaspoon at a time. The mixture should be runny but not a liquid. Whip the frosting until light and fluffy and holds its form.
  5. While the cookies are still warm, frost each cookie with about 2 teaspoons of icing, adding the sprinkles and salt immediately. Frosting will harden in a few minutes. Serve warm or cool.
  6. Keeps for 3 days.

Note: this recipe was prepared for Rodelle by @oliveandartisan.