Strawberry Shortbread Strawberry Shortbread

Author: Canadian Living

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




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 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
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Strawberry Shortbread