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Strawberry Shortbread Icicles

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  • Yields: 3 dozen wedges
  • Prep: 45 mins
  • Bake: 16 mins to 20 mins 300°F

Strawberry Shortbread Icicles



  1. Heat oven to 300 degrees F. Line two baking sheets with parchment paper; set aside.
  2. In mixing bowl beat butter on medium speed for 30 seconds. Add granulated sugar, preserves, vanilla, peppercorns, and 1/4 tsp. salt; beat until well-combined. Beat in as much flour as you can; stir in remaining by hand.
  3. On lightly floured surface roll dough to 1/4-inch thickness. Use 6-to 7-inch round scallop-edge tart pan to cut rounds, re-rolling and cutting as needed (will have 3 to 4 rounds total). Using two spatulas, transfer 1 or 2 rounds to each prepared baking sheet, spacing 1 inch apart. Using a pizza cutter, randomly cut rounds in wedges; do not separate. Lightly brush with milk; sprinkle with coarse sugar.
  4. Bake 16 to 20 minutes or until center 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. Ice cooled shortbread; arrange nonpareils. Makes about 3 dozen wedges.




  1. In bowl combine powdered sugar, milk, and vanilla. Stir in additional milk for spreading consistency.

Nutrition Facts (Strawberry Shortbread Icicles)

    Per serving:
  • 96 kcal cal.,
  • 5 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 14 mg chol.,
  • 53 mg sodium,
  • 11 g carb.,
  • 0 g fiber,
  • 4 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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