Many people think shortbread is only for Christmas, but this fruity version proves the opposite. In fact, these little treats add a burst of springtime to the sweet tray.
- Portion size 5 servings
- Credits : Canadian Living Magazine: May 2008
MethodIn bowl, beat butter with sugar until fluffy. Beat in vanilla and salt. Stir in flour.Between waxed paper, roll out dough to 1/4-inch (5 mm) thickness. Using 2- or 3-inch (5 or 8 cm) decorative cookie cutter, cut out shapes. Freeze on parchment paper–lined rimless baking sheets for 10 minutes or until firm.
Bake in centre of 300°F (150°C) oven for 30 to 35 minutes or until firm to the touch and slightly golden around edges. Transfer to racks; let cool.
Glaze: Strain jam through fine sieve into large bowl to remove pieces of strawberry. Beat in icing sugar, 1 tbsp (15 mL) of the milk and food colouring, adding up to 1 tsp (5 mL) more milk to make spreadable if necessary.
Spread glaze over tops of cookies. Sprinkle with coarse sugar. Let stand for about 4 hours or until glaze is set. (Make-ahead: Store in airtight container for up to 2 days.)
Nutritional facts Per cookie: about
- Sodium 22 mg
- Protein trace
- Calories 63.0
- Total fat 3 g
- Cholesterol 8 mg
- Saturated fat 2 g
- Total carbohydrate 9 g
- Iron 1.0
- Folate 4.0
- Vitamin A 3.0