I hate it when cookies don’t live up to expectations. Like with my first batch of shortbread cookies.

I had envisioned rich, buttery cookies that would crumble on my tongue with every bite. The shortbread, made with just butter, sugar and flour, was buttery and crumbly, but something was missing.

So I was thrilled when Jamie Powers, pastry chef and owner of the fabulous Iowa City bakery Deluxe Cakes and Pastries offered to share her shortbread recipe with me for an article for Hoopla. Unfortunately, the recipe didn’t make it into print. Space constraints, you know. But I have it. And I made it. And it was delicious.

Jamie’s recipe had what was missing from my first batch…

An egg.

That gave these cookies the richness that made me want to reach for another, and another, and another… (the basic glaze I whipped up in an attempt to mimic the look of Deluxe’s elegant white chocolate iced shortbread cookies may have helped with that repeat cookie eating, too)

Jamie shared her basic “base” recipe, which I modified a bit, because I wanted to scale back the recipe. I added pumpkin pie spice too, but you could omit that and throw in whatever zests, nuts or spices you like best.

click through for the recipe

2 cups powdered sugar
3 tablespoons half-and-half
2 tablespoons cream cheese, softened
Food coloring

Whisk together the sugar, half-and-half and cream cheese until smooth. (Add a little more half-and-half to thin the glaze, if necessary.) Spread onto cooled cookies using the back of a spoon, or pipe onto cookies to form a pattern. Let set for 30 minutes before serving.