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

Ingredients

  • 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
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

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
All rights reserved. Transcontinental Media G.P. © 2014