Strawberry Shortcake Sugar Cookies

1 1/2 c. of Strawberry Shortcake Crumbs (separate recipe)

2 3/4 c. SR flour

3/4 c. butter, softened

1 1/2 c. sugar

2 eggs, room temperature

2 t. vanilla

Topping:

4 c. powdered sugar

3 T. milk

pink food coloring

Preheat oven to 350. Line baking sheet with parchment paper. Combine butter and sugar until creamy & light yellow in color (4-5 minutes). Add eggs one at a time. Beat into butter mixture. Add extract. Add flour. Roll dough into 1 T. size balls. Press down balls until flat (1/4" thick). Bake 10 minutes. Remove from oven. Cool completely 2-3 minutes. Once completely cooled, stir together first 2 topping ingredients. Divide into two small bowls. Leave one white and add pink food coloring to the other one. Use a fork to zigzag drizzle icing on cookies. Sprinkle with Strawberry Crumbs or other garnish. Allow to dry completely. 

Picture is with strawberry crumbs.