Glazed Brown Sugar Shortbread Cookies - butter

Method

• In a large bowl, cream butter and sugar until light and fluffy. Gradually stir in flour and mix well. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Roll dough to 1/3-in. thickness. Cut with a floured 3-in. shaped cookie cutter. Place 1 in. apart on ungreased
• Bake at 300° until bottoms are lightly browned, about 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
• For icing, in a large bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Thin with water to desired consistency. Tint 1 cup of icing with food coloring; transfer to a pastry bag. Leave remaining icing white or tint a second color; transfer to a shallow dish. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.
• Dip a cookie into icing in dish; remove excess. Drizzle with second color. Use a toothpick to swirl the two colors together. Repeat with remaining cookies and icing. Let stand at room temperature until frosting is dry and firm, several hours. Store in an airtight container.