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Baby Shower Baby Face Shortbread Sandwich Cookies



The cutest and easiest little cookies to make for a baby shower! Delicious shortbread with a touch of almond and a wee bit of personality, to boot!
Course Cookie
Cuisine Canadian
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 24 cookies
Author Valerie Lugonja

Ingredients

Ingredients

  • 250 g or 2 cups of flour (minus 2 tablespoons or 15 grams to be replaced with cornstarch)
  • 20 g or 2 tablespoons of cornstarch
  • 100 g or ½ cup of Berry sugar
  • 225 g or 1 cup of unsalted butter

Ingredients for Almond Butter Icing:

  • 1 cup of unsalted butter , room temperature
  • 3 cups of icing sugar
  • 2 teaspoons of pure almond extract
  • 8-12 drops of green food colouring

Other ingredients

  • One batch of royal Icing , below
  • 24 Wilton miniature daisies
  • Black and Brown edible ink pens (pink for lips?)

Instructions

Take it slow; plan the project:

  1. Day One: make the dough
  2. Day Two: cut out and bake the cookies
  3. Day Three: make the almond butter icing and form the cookie sandwiches
  4. Day Four: make the royal icing, flood the top of each cookie and add chubby cheeks
  5. Day Five: decorate each adorable little babyface

Instructions

  1. Preheat the oven to 325ºF
  2. Weigh sugar and flour into TM bowl; mix well 5 seconds on speed 3
  3. Weigh in butter; turbo 2 seconds 4 times
  4. Divide into two equal portions; wrap in plastic and refrigerate
  5. Roll cool dough to ⅛ inch on pastry cloth using a rolling pin cloth cover
  6. Cut out shapes; transfer to tray and dock decoratively
  7. Bake for 8-9 minutes, until a very light golden on the bottom (still white on top)
  8. Cool on rack

Instructions for Almond Butter Icing:

  1. Mix all ingredients together until the consistency of play dough; refrigerate in a sealed container
  2. Take out of the fridge 15 minutes before needed; place in pastry bag

Making the Sandwiches

  1. Place two cookies outside down; ice inside of one cookie
  2. Top with second cookie; both bottoms should be inside of the cookie sandwiching the icing

Decorating the Baby Faces

  1. Prepare the Royal Icing; outline each cookie with the outlining mixture in a pastry bag with a thin tip
  2. Flood inside of each cookie with the flooding mixture in a squeeze bottle; shaking each in the air to move it around and using a toothpick to encourage the flood (I found my squeeze bottle tip did that best)
  3. Add a drop of red to remaining royal icing for pink rosy chubby cheeks; place in squeeze bottle
  4. Add tiny dots mid cookie just by ears for rosy cheeks; if you do this immediately after flooding each cookie, dots will settle into the face and be at the same level as the surface icing (if your first experience, you may need another person for this part – I did it after finishing all cookie surface flooding and the dots sat on the surface making adorable chubby cheeks)
  5. Set on sheet overnight to dry
  6. Mix ½ of remaining icing from the squeeze bottles with green food colouring and add a little more sugar to make a stiffer outlining mixture; place in pastry bag to make hair; you may need to add blue and red to get a richer brown
  7. Place in pastry bag to make little curl on the forehead; add daisy at top of each curl (it will secure daisy and hide beginning of curl)
  8. Using edible pen, draw on smiles, and dot your eyes; if not using the icing for the hair, use the brown pen to make your curls
  9. I added pink lips with my pink edible pen
  10. Set on sheet to dry; freeze or store in tightly sealed container until event

Recipe Notes

Copper Miniature Babyface Cookie Cutter was purchased at Copper Gifts dot Com here
(http://www.coppergifts.com/cookie-cutters/pc/Mini-Baby-Face-Cookie-Cutter-p4698.htm)