Shortbread Tea Cookies

Shortbread Tea Cookies

In a stand mixer combine:
1  pound  room-temperature Butter
1-1/4  Cup  White Sugar
5  Cups  White Flour

and beat on medium to medium-high for 10 minutes.  Press into a jelly roll pan, score, and bake at 300* for 20 to 25 minutes.  Let cool to room temperature, cut along scored lines and frost, if desired, with:

Petits Fours Frosting

1/2  Cup  plus  3  Tablespoons  Water

7  Cups  sifted Powdered Sugar

3  Tablespoons  Light Corn Syrup

1  teaspoon  Vanilla -or- Almond Extract

Combine all ingredients in a medium saucepan; cook over low heat, stirring constantly, until frosting reaches 110*.  Quickly pour warm frosting over cookies or cakes which have been placed on a cooling rack over a rimmed baking sheet.  Yield:  3 cups.  You may find that you will need to give the cookies or cakes a second coating of the frosting.  If you're careful, you can remove any crumbs from the baking sheet, scrape the frosting back into the saucepan and reheat the frosting to re-pour over the cookies.  I sprinkled my cookies with culinary lavender after the second coating of frosting.

"When thou hast eaten and art full,

then thou shalt bless the Lord thy God

for the good land which He hath given thee."

Deuteronomy 8:10