A Recipe from Kim-Joy for Shortbread Cookie Pandas, Cats and Frogs

subheading: For the dough:

14 tablespoons (1 ¾ sticks/200 grams) salted butter, cubed and at room temperature (may substitute a plant-based butter, such as Miyoko’s brand, ideally around 80 percent fat)

7 tablespoons (90 grams) granulated sugar

1 tablespoon vanilla bean paste or vanilla extract (optional)

2 ¼ cups (280 grams) all-purpose flour (may substitute one-for-one gluten-free flour blend, such as Cup4Cup or Bob’s Red Mill)

¼ teaspoon cocoa powder (for the pandas)

Black gel food coloring (for the pandas)

Finely grated zest of ½ orange (about ½ teaspoon, for the cats)

Orange gel food coloring (for the cats)

¾ teaspoon matcha (for the frogs), plus more as needed

subheading: For the icing and decorations:

5 teaspoons confectioners' sugar, plus more as needed

¾ teaspoon water, or as needed

Black and pink gel food coloring (or any colors you like for mouths, eyes, hats, bow ties, etc.)

Sprinkles in the shapes and colors of your choice, such as hearts, snowflakes and circles

Candy eyes (for the frogs, optional)

Chopped chocolate, raisins or dried cranberries (for the frogs, optional)

Directions at washingtonpost.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer