This recipe makes 45 servings
|Per cookie: about||-|
|total fat||3 g|
|sat. fat||2 g|
- Portion size: Forty-five 2-inch (5 cm) cookies
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.
- 3/4 cup 3/4cupbutter, softened
- 1/3 cup 1/3cupinstant dissolving (fruit/berry) sugar
- 1/2 tsp 1/2tspvanilla
- 1 pinch 1pinchsalt
- 1-1/2 cups 1-1/2cupsall-purpose flour Glaze:
- 2 tbsp 2tbspstrawberry jam
- 1 cup 1cupicing sugar
- 4 tsp 4tspmilk
- 2 2drops red food colouring
- 2 tbsp 2tbspcoarse sugar
In 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.)
Source : Canadian Living Magazine: May 2008