Christmas Penguin Shortbread Cookies

1. Line a large tray with baking paper.
2. Mix the butter and sugar together until smooth. Then stir in the vanilla extract.
3. Add the flour and mix well until the mixture starts to stick together. Then use your hands to press everything together into a ball of dough.
4. Roll the dough onto a lightly floured surface until it's around ¼-inch thick. Cut out your cookies using a 3-inch cookie cutter, re-rolling scrap pieces together until all of the dough is used up.
5. Place the cookies onto your lined tray then pop them in the fridge for 30 minutes. This will help them to hold their shape in the oven.
6. Preheat your oven to 180℃/350℉ (160℃/320℉ for fan and convection ovens).
7. Bake for 18-20 minutes until the cookies are firm around the edges. Let them cool on the tray.

Decoration:

1. Melt the dark chocolate then dip both sides of the cookies into it at an angle, leaving a small gap uncovered in the middle.
2. While the chocolate is still wet, stick 2 edible eyes onto each cookie then add one orange candy for the nose.
3. Pipe two 'buttons' onto the uncovered section of each cookie using the writing icing or melted chocolate.
4. Let the chocolate set then enjoy your shortbread!