Tested till perfect Strawberry Shortbread

Strawberry Shortbread

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2008

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size Forty-five 2-inch (5 cm) cookies


  • 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


  • 2 tbsp 2tbspstrawberry jam
  • 1 cup 1cupicing sugar
  • 4 tsp 4tspmilk
  • 2 2drops red food colouring
  • 2 tbsp 2tbspcoarse sugar
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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.)

Nutritional Information Per cookie: about

cal 63 pro 0 total fat 3g sat. fat 2g
carb 9g fibre 0 chol 8mg sodium 22mg

% RDI:

iron 1 vit A 3 folate 4
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