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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Many people think shortbread is for Christmas, but this fruity version proves the opposite. In fact, these little treats add a burst of springtime to the sweet or ladies luncheon trays. Ingredients:
3/4 cup butter, softened |
1/3 cup instant dissolving fruit sugar or 1/3 cup berry sugar |
1/2 teaspoon vanilla |
1 pinch salt |
1 1/2 cups all-purpose flour |
2 tablespoons strawberry jam |
1 cup icing sugar |
4 teaspoons milk |
2 drops red food coloring |
2 tablespoons coarse sugar |
Directions:
1. In bowl, beat butter with sugar until fluffy. Beat in vanilla and salt. Stir in flour.
2. Between waxed paper, roll out dough to 1/4 inch thickness. Using 2 or 3-inch decorative cookie cutters, cut out shapes. Freeze on parchment paper-lined rimless baking sheets for 10 minutes until firm.
3. Bake in center of 300°F oven for 30-35 minutes or until firm to the touch and slightly golden around edges. Transfer to racks; let cool.
4. GLAZE:.
5. Strain jam through fine sieve into large bowl to remove pieces of strawberry. Beat in icing sugar,1 tablespoon of the milk and food colouring, adding up to 1 teaspoon more milk to make spreadable if necessary.
6. Spread glaze over tops of cookies. Sprinkle with coarse sugar. Let stand for about 4 hours or until glaze is set.
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