Rainbow Candy Shortbread Cookies

Rainbow Candy Shortbread Cookies. These aren’t your average cookies. By weaving in Amoretti's Natural Rainbow "S" Type Extract, we've managed to capture the essence of that juicy, fruity flavor everyone loves. It's a game changer for your baking, offering a natural way to bring bold, vibrant flavors into the mix.

The beauty of these cookies lies in their simplicity and the explosion of taste they deliver. Amoretti’s Natural Rainbow "S" Type Extract is the star, providing a natural, fruity essence that elevates the shortbread to something extraordinary. Think of it as your secret ingredient for when you want to impress without too much fuss. Perfect for any occasion, these cookies are bound to be a crowd-pleaser, offering a burst of color and flavor with every bite.

Ingredients

• 3 sticks unsalted butter, room temperature
• 1 cup granulated sugar
• 1 tsp. Amoretti® Madagascar Bourbon Vanilla Extract 
• 1.5 tsp. Amoretti® Natural Rainbow "S" Type Extract Water Soluble
• 3 ½ cups all purpose flour
• 1/8 tsp. Salt
• 6-7 oz. White chocolate 

Directions

1. Cream and butter and sugar.
2. Add Madagascar Bourbon Vanilla and Natural Rainbow "S" Type Extract and mix to combine.
3. Add the sifted flour and salt. Mix until the dough comes together.
4. Wrap and chill the dough for 30 minutes.
5. Meanwhile, preheat the oven to 350℉.
6. Roll out the dough to ½” thick. If you have a 3” x 1” shortbread cutter, use that. If not, any shape cookie cutter or a knife will work to cut out the cookies.
7. Place them on a parchment-lined sheet pan and chill for 15 minutes before baking.
8. Bake for 20 minutes or until the edges just begin to brown.
9. Once cooled, dip one edge of each cookie into melted white chocolate and dust with sprinkles.
10. Place dipped cookies on a parchment-lined sheet pan to set before serving.