For the shortbreads, place all the ingredients for the shortbread in a bowl and mix with the dough hook or mix by hand on a work surface and quickly work into a shortbread dough. Shape into bars 2 to 3 cm thick. Cover with plastic wrap and let rest in the refrigerator for about 2 to 3 hours.
When the dough is firm to the touch, cut into 3 mm thick slices, preferably with a serrated knife. Place on a prepared baking sheet and bake on sight in a preheated oven at 165°C to 175°C for 12 to 14 minutes, not too dark.
For the glaze, whisk all ingredients until smooth. Using a piping bag or spoon, pipe dots onto the cookies while they are still warm and allow to dry thoroughly.
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