Shortbread:
| 1 c. + 2 Tbs. Butter, room temperature | 2 1/2 c. Flour |
| 3/4 c. Powdered Sugar | 1/4 c. Granulated Sugar, for coating |
| 1 tsp. Vanilla |
Icing:
| 1 (8oz.) pkg. Cream Cheese, room temperature | 1/2 tsp. Vanilla |
| 1 stick Butter, room temperature | 3 c. Powdered Sugar |
Shortbread:
Preheat oven to 350 degrees. Mix butter and sugar until smooth. Add vanilla and mix to incorporate. Add flour slowly, and mix just until the dough is combined. Roll batter into 1/2 Tbs. balls and coat with sugar. Place balls into mini cupcake tin and press center down with thumbs. Bake for 8-10 minutes. Just until cookies are cooked through.
Icing:
Mix cream cheese and butter together until smooth. (Make sure they are at room temperature when you begin or you will get lumps in your frosting). Add vanilla and powdered sugar one cup at a time until fully incorporated. Top cookies with cream cheese frosting and garnish with fresh berries and mint leaves if desired.
