Photo by Gabi Porter
Celebrate National Shortbread Day with this booze infused treat from mixologist/baker Jane Danger
Campari Shortbread with Lemon Rose Buttercream
2 tbsp. Campari
¾ cup Butter
1 cup Powdered Sugar
2 tbsp. Grapefruit Juice
1 tbsp Grapefruit Zest
2 tbsp. Cornstarch
¼ tsp Sea Salt
2 cups All-Purpose Flour
Lemon Rose Buttercream
Cream butter and sugar. Add liquids. Sift in flour and salt. Roll out, use cutter to make cookies into desired shape. Bake at 325º for 8 minutes. Frost with lemon rose buttercream.
Lemon Rose Buttercream
1 lb. Butter, soft
2 ½ cups Powdered Sugar
Juice and Zest of 1 Lemon
1 tsp. Rose Water
1 drop Rose Colored Gel
Whip all ingredients until fluffy.