Have you ever had those Circus Animal Cookies? You know the hot pink and white frosted cookies with rainbow sprinkles? My Mom never let us have those because they were artificially colored cookies that were covered in frosting, is what we were told when she denied me at the market. So, to this day I've never even had one. But, Thea and Jackie grew up eating them. They both were eating our Cherry French Macarons one evening after work and had an epiphany - they tasted very similar to the Circus Animal Cookies. So, they had an idea to make Circus Shortbread Cookies. They came to me with the recipe idea and we created what you have below. We used ColorKitchen for the pink dye and India Tree's Nature's Colors Pearls and we've provide links below where to buy both. These are so fun and colorful and perfect for Valentine's Day!
Circus Shortbread Cookies | Makes 3 Dozen
- 2 sticks (226 g.) organic salted butter, softened
- 142 g. (1 cup) organic powdered sugar, sifted
- 1 T. vanilla extract
- 2 tsp. all natural almond flavor
- 255 g. (2 cups) organic flour
- 170 g. (1 cup + 3 T.) organic powdered sugar, sifted
- 2 T. water
- 1 T. all natural cherry flavor
- ½ tsp. organic vanilla extract
- ¼ tsp. ColorKitchen Pink Dye
- India Tree natural white pearls
Preheat oven to 350 degrees.
In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar, vanilla extract and almond flavor. Mix on low until combined, if there are still butter chunks it’s okay.
Add the flour and mix on low to combine completely.
On a baking sheet with parchment paper, ball the cookies into a round disk like shape. They should be about 1.5” in diameter. Space them at least 1” apart, they will spread slightly when baking.
Bake for 13-15 minutes.
Once the cookies have cooled, start the glaze.
In a mixing bowl, add the powdered sugar, water, cherry flavor, vanilla extract and pink dye. Whisk or stir to combine completely into a hot pink glaze.
Drizzle glaze over cookies and sprinkle with white pearls.
Gluten Free - Just substitute the organic flour for 227 g. (1 1/2 scant cups) organic gluten free flour blend + 57 g. (1/2 cup + 1 T.) organic coconut flour.
High Altitude – Bake at 350 degrees for 12 minutes.