Strawberry Shortbread Icicles |
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Prep Time: 45 Minutes Cook Time: 16 Minutes |
Ready In: 61 Minutes Servings: 16 |
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From the December 2009 Better Homes and Gardens Magazine, Strawberry preserves and pink peppercorns add zing to the typically subdued shortbread. We love the citrus-sweet heat of the peppercorns, but they're optional. Find them . Ingredients:
1 cup butter, softened |
1/2 cup granulated sugar |
1/4 cup strawberry preserves |
1 teaspoon vanilla |
1/2 teaspoon ground pink peppercorns |
1/4 teaspoon salt |
2 2/3 cups all-purpose flour |
milk (optional) |
coarse decorator sugar (optional) |
silver or white nonpareils (optional) |
2 cups powdered sugar |
1 tablespoon milk |
1/2 teaspoon vanilla |
Directions:
1. Heat oven to 300°F Line two baking sheets with parchment paper; set aside.
2. In mixing bowl, beat butter on medium for 30 seconds. Add granulated sugar, preserves, vanilla, peppercorns, and salt. Beat until well-combined. Beat in as much flour as you can; mix the rest in by hand.
3. On lightly floured surface roll dough to 1/4 inch thickness. Use a 6- to 7-inch scallop-edge tart pan to cut rounds, re-rolling and cutting as needed (will have 3-4 rounds total). Using two spatulas, transfer 1 to 2 rounds to each baking sheet, spacing one inch apart. Using a pizza cutter, randomly cut rounds in wedges; do not separate. Lightly brush with milk and sprinkle with coarse sugar.
4. Bake 16-20 minutes until centers are set and edges begin to brown. Remove baking sheets from oven. Recut wedges; let cool slightly on pan. Transfer to wire racks to cool completely.
5. Mix all icing ingredients, using addition milk as needed to achieve spreading consistency, and ice cooled shortbread. Arrange nonpareils.
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