Instructions
Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a large mixing bowl, beat softened butter and granulated sugar together with a mixer until pale and fluffy, about 4–5 minutes.
Incorporate eggs one at a time, mixing well after each addition. Blend in vanilla extract until combined.
Sift all-purpose flour, salt, and baking powder together. Gradually add to the wet mixture, mixing until a uniform dough forms.
Portion dough using a heaping tablespoon for each cookie. Roll into balls and arrange on the prepared baking sheet.
Gently flatten each dough ball to just over 0.6 cm (1/4 inch) thick using the bottom of a drinking glass.
Bake for 10 minutes or until just set. Remove from oven and cool 2–3 minutes on the baking sheet before transferring to a wire rack.
Allow cookies to cool thoroughly on the wire rack to prevent glaze from melting.
Combine confectioner’s sugar and milk in a bowl, stirring until a smooth, pourable glaze forms.
Divide the glaze evenly between two bowls. Tint one portion with pink food colouring, leaving the other white.
Place half the cookies face up on a wire rack set over a tray; repeat with the remaining cookies on a second rack.
Drizzle glaze over cookies using a fork or transfer the glaze to a zipper-lock bag, snipping a corner for precise zigzag application.
Immediately sprinkle Strawberry Shortcake Crumbs atop the glazed cookies.
Let cookies stand until the glaze is fully set before packaging or serving.
