Strawberry Cow Shortbread

This small-batch shortbread recipe is super basic, the magic is in the decoration. I recommend you use chopsticks or some toothpicks to place the pink parts.

Ingredients

• 4 tbs room temp butter

• 3 tbs sugar

• 1/4 tsp vanilla extract

• 1/2 cup ap flour

Directions

1. Cream butter sugar and vanilla then add in flour while mixing

2. Remove 1/3 of the batter and add either pink food gel or a very very small amount of red food coloring and combine

3. Take a very pinch out of the white (about a teaspoon) and ass black or brown food gel and combine

4. I tried a couple of different methods and the one that worked best was to work on a piece of parchment paper. I made mine really tiny (6-7) but you'll have a much much easier time if you make them larger

5. Mold a bean shape for the mouth then put two small divots for the nostrils (don't press all the way through)

6. Roll two small pink balls and use the chopstick to place the nostrils then lightly press over the top to secure the nostrils

1. Poke out a narrow "U" shape for the mouth and roll a small tube out of the black dough for the mouth and place and secure.

2. Make a gumdrop shape out of the white remove a cow spot shape from the left side. Roll an oblong ball out of the pink and press down into the space you removed and cut off the excess. The secure the top to the bottom.

1. For the ears make two rounded diamonds, one of each color and secure with the toothpick.

2. Poke two divots for the eyes and place small black balls and secure with a toothpick.

3. You might have some left-over pink and you can use that to make some decorative hearts.

4. Place your cookies in the freezer for at least 15 minutes and preheat your oven to 325 degrees

5. Bake for 10-12 minutes and let cool completely before enjoying