Irish Shortbread Cookies with a Secret for Easy Roll-Out

Instructions

1. Combine butter and sugar into a large bowl. Beat on medium-high speed until fluffy. Add vanilla and beat until combined.
2. Combine flour and baking powder separately. Add slowly to butter using low speed. Stop beating as soon as the flour mixture is incorporated. Over-beating will result in toughness.
3. Form the dough into a slightly-flattened ball. Place into a zippered plastic bag. Chill about 30 minutes. With bag cracked open slightly to allow air to escape, roll dough until evenly distributed throughout bag. Place back into refrigerator until firm--at least another 30 minutes or up to 2 days. Can be frozen at this point.
4. Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone mats.
5. Remove cookie dough from fridge and carefully cut two sides of bag with kitchen shears or scissors, leaving one side intact. Lay top layer of plastic back and use cookie cutter to make cookies. Because the dough is cold and firm, they should peel off the plastic easily. Place onto prepared cookie sheet. Re-roll scraps after replacing plastic over top of new ball and refrigerate a few minutes until firm again. Repeat as needed until all dough is used.
6. Bake 10 to 12 minutes, until light brown around the edges. Time will vary greatly depending on the size and shape of cookies. Check early and often. Cool 5 minutes before removing to cooling rack and wait until cold before icing.

Icing:

1. Whisk together the powdered sugar, milk, and extract. If too thick, add more milk a few drops at a time. If too thin, add more powdered sugar or let sit for awhile. Tint with food coloring. Ice cookies and allow to rest until dry. I prefer to turn cookies upside down and dip into icing just enough to cover surface. Goes faster, although a little messy, until you get the hang of it. Store cookies in an airtight container at room temperature up to 1 week or tightly wrapped in aluminum foil or plastic wrap for 1 month in the freezer.