Black & Orange Shortbread Cookies

Instructions

1. 1Beat the softened butter and granulated sugar in a large bowl until light and fluffy, about 2 minutes. Mix in the vanilla and salt.
2. 2Add the flour and mix on low just until a soft dough comes together. Shape into a disk, wrap, and chill 30 minutes.
3. 3Preheat the oven to 350°F. Line two baking sheets with parchment.
4. 4Roll the dough on a lightly floured surface to 1/4-inch thickness. Cut 2 1/2-inch rounds, place 1 inch apart on the sheets, and reroll scraps once.
5. 5Bake 12 to 14 minutes, until the edges are only barely golden. Cool 5 minutes on the sheets, then transfer to a rack to cool completely.
6. 6Whisk powdered sugar with 3 tablespoons milk until thick and spreadable. Divide the icing in half.
7. 7Stir cocoa into one half, thinning with a splash of milk if needed. Tint the other half orange with gel coloring, thinning slightly if necessary.
8. 8Spread orange icing over one half of each cookie and black icing over the other, meeting in a straight center line. Let set about 1 hour before serving.

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