Blueberry Lemon-Glazed Shortbread Squares
This recipe makes 48 squares servings
|Per square: about||-|
|total fat||6 g|
|sat. fat||4 g|
- Portion size: 48 squares
Julie Bensch of Hamilton, loves to mix tradition with a new twist – and this square is the result. She adds a drop or two of yellow food colouring to the icing for a lemony look.
- 1-1/2 cups 1-1/2cupsbutter, softened
- 1 cup 1cupicing sugar
- 1 tsp 1tspvanilla
- 3/4 cup 3/4cuprice flour
- 1/4 tsp 1/4tspsalt
- 2-1/4 cups 2-1/4cupsall-purpose flour
- 1-1/2 cups 1-1/2cupschopped dried blueberrydried blueberries
- 1 tbsp 1tbspfinely grated lemon rind Glaze:
- 1/2 cup 1/2cupicing sugar
- 1 tbsp 1tbsplemon juice
In large bowl, beat butter until fluffy; beat in sugar until light. Beat in vanilla. Stir in rice flour and salt. Stir in all-purpose flour, 1/2 cup (125 mL) at at time, until crumbly. Stir in blueberries and lemon rind. Press into parchment paper–lined or greased 13- x 9-inch (3.5 L) metal cake pan.
Bake in centre of 325°F (160°C) oven for 25 to 30 minutes or until edges are lightly browned. Let cool in pan on rack. Cut into 48 squares.
Glaze: In bowl, whisk icing sugar with lemon juice. Using small resealable plastic bag with corner snipped off, drizzle over shortbread. Let stand until set, about 1 hour. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 1 month.)
Source : Canadian Living Magazine: December 2007