Okay people! Last week while visiting my newest grandbaby Emelia Rae, I took her older sister, Evelyn, to Panera Bread for a quick lunch. I couldn’t resist the beautiful tulip cookies…which I misdiagnosed as sugar cookies. I went back the next day to get one for myself, only to be told after ordering the frosted sugar cookie, that the didn’t sell those, but they did sell a frosted tulip shortbread cookie.
So now this week I am in Ohio, and no way can I afford to buy each of these grandbabies their own cookie from Panera, not at +$2.50! There are seven of them! So I looked for a copycat , found a pin for a shortbread cookie, then found this lovely copycat glaze that literally is the proverbial topping on the dessert! You’re gonna love this, not joking. People…excuse the grammar, excuse the fact that I’ve used other people’s recipes….I’m too tired to do anymore.
First of all the cookie dough takes like 3 minutes to measure, put in the mixer, and blend together. Seriously, that’s all! Then you mush it on the baking surface, (when I get to my own place I’ll use my pampered chef baking stoneware), and stick it in a 350 oven for between 12-18 minutes. Simple Simon said the Pieman!
I like to pierce my shortbread with a fork prior to baking so it won’t be all unevenly risen. Is that even a word..unevenly? And I make the diamond shapes with a pizza wheel as well, so I can just easily put my knife on the lines immediately after baking in order to break into the diamond shapes.
Now let those bad boys cool completely. Then bring this frosting together, and spoon it on. OR if you’ve got one of those extra ketchup/mustard squeeze tubes with you, fill that wih the glaze and you can write on the cookies or draw or outline! Wouldn’t that be cute? Whatever you want. Gonna love these, I promise. Grandkids went bananas for them. Get it? Bananas? 🙂
The cookie recipe was on many sites with small variations, but I’m citing and using this one….firstname.lastname@example.org
1 C butter
2 C flour
1/2 C powdered sugar
1/2 tsp each vanilla and baking powder
1. Put these ingredients together and knead in good stand mixer till well incorporated.
2. Once it’s well blended, pat into a sheet pan, or cake pan, or better yet a stoneware baking pan.
3. If you make these pretty thick while patting down, you can get a good 16 thick shortbread cookies. If you prefer you can chill the dough and roll and cut to shapes.
4. Bake at 350 for 15-20 minutes. I did the 2nd batch at 18 minutes and they were a little brown, the first pan I did at 12 and they were perfect.
5. Anyway, then you can frost them when they are cooled.
Here’s the glaze I used from whisktogether.com
9 ounces (2 and 1/4 cup) powdered sugar, sifted
1 and 1/4 ounces (2 Tb.) light corn syrup
1 and 1/2 to 2 Tb. plus 1 tsp. milk
3/4 tsp. lemon extract, or almond extract, or vanilla extract (Panera’s tastes like lemon)
1. In a large bowl, whisk together the powdered sugar, light corn syrup, milk and extract.
2. Add milk by the half teaspoon until it reaches the consistency of cold honey – thick, but flowing.
Ok, so here’s a picture of the kids eating a cookie, all staged because we know most kids don’t eat so politely, hee hee. Also I just had to include a picture of this granddaughter. Every morning she’s straightly gone to her chores for the day without me asking or hinting. Well done, dear girl, well done!
Well, after reading what I wrote my grandson was disturbed that I didn’t write yesterday he did his rabbit chores without me asking. Oh and the eldest girl is continually asking what she can do to help me…..sheesh, competition!! 🙂
Enjoy the cookies!