Blueberry Lemon-Glazed Shortbread Squares

By Julie Bensch, Robin Hood Cookie Contest Honourable Mention

Tested till perfect

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Blueberry Lemon-Glazed Shortbread Squares

This recipe makes 48 squares servings

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Nutritional Info

Per square: about -
cal 105
pro 1 g
total fat 6 g
sat. fat 4 g
carb 13 g
fibre 1 g
chol 15 mg
sodium 53 mg
% RDI: -
calcium 1
iron 2
vit A 5
folate 5
  • 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.

Ingredients

  • 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

Preparation

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

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