Shirley Temple Sugar Cookies

 
Shirley Temple Sugar Cookies

Ingredients:
2 1/4 cups all purpose flour (about 300 grams)
1 tablespoon cornstarch
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon finely grated lime zest
1/2 teaspoon finely grated lemon zest
1 large egg white

Pink Grenadine Buttercream
1/2 cup unsalted butter, softened
1/8 teaspoon salt
4 teaspoons grenadine
2 cups confectioners' sugar

Directions:
In a medium bowl, sift together flour, cornstarch, baking powder and salt.  In a large bowl, using a mixer on medium speed, beat together butter, sugar, vanilla extract, almond extract, lime zest and lemon zest until creamy; beat in egg white until combined.  Reduce mixer speed to low and beat in dry ingredients until just combined.  Chill dough in refrigerator for 30 minutes.

Heat oven to 350 degrees F.  Butter cookie sheets or use nonstick cooking spray.
Roll out cookie dough thinly on a lightly floured surface, to about a 1/4-inch thickness.  Cut into shapes and transfer to cookie sheets.  Bake 10-12 minutes or until light golden brown.  Cool 1 minute before transferring to wire racks to cool.

To make the buttercream, beat together butter, salt and grenadine in a large bowl, using a mixer on medium speed, until creamy.  Sift in the confectioners sugar.  Beat until creamy, about 2-3 minutes.  Spread or pipe frosting onto cookies.  Decorate with sprinkles, if desired.

Makes about 2 dozen cookies