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Strawberry Shortbread

Yield: about 54 2-inch cookies or 108 1-1/2-inch cookies
Prep 45 mins Freeze 1 hr Bake 325°F 12 mins  per batch
Strawberry Shortbread
Ingredients
  • 2  tablespoons  strawberry preserves
  • 1  cup  butter, softened
  • 1/2  teaspoon  almond extract
  • 2 2/3  cups  all-purpose flour
  • 1/2  cup  granulated sugar
  • 1/8  teaspoon  salt
  • 1  recipe Strawberry Glaze
  •  Coarse sugar (optional)
Directions

1. Snip any large pieces of fruit in the strawberry preserves. In a large bowl beat butter, strawberry preserves, and almond extract with an electric mixer on medium speed until well combined. Transfer butter mixture to a sheet of plastic wrap; shape mixture into a 6-inch log. Wrap and freeze for 1 to 2 hours or until firm.

2. Preheat oven to 325 degrees F. In a large bowl stir together flour, granulated sugar, and salt. Add butter mixture, breaking or cutting log if necessary to fit in bowl. Cut butter mixture into flour mixture with a pastry blender until mixture resembles fine crumbs and starts to cling together. Knead dough until smooth; form dough into a ball. (Dough will eventually come together during kneading from the warmth of your hands.)

3. Divide dough in half. Roll each portion of dough to 1/4-inch thickness on a lightly floured surface. Cut out dough rounds or squares with a scalloped-edge 1-1/2- to 2-inch cookie cutter. Place cutouts 1 inch apart on ungreased cookie sheets.

4. Bake for 12 to 14 minutes for 1-1/2-inch cookies or 14 to 16 minutes for 2-inch cookies or until edges just start to brown. Transfer cookies to wire racks and cool completely. Spread tops of cookies with Strawberry Glaze; if desired, sprinkle with coarse sugar. Let stand until set.

From the Test KitchenTo Store:
  • Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
Strawberry Glaze

Yield: about 2/3 cup.
Ingredients
  • 1  tablespoon  strawberry preserves
  • 2  cups  powdered sugar
  • 1  tablespoon  milk
  •  additional milk
Directions

1. In a medium microwave-safe bowl, microwave strawberry preserves on 50 percent power about 30 seconds or until melted; snip any large pieces in the preserves. Stir in powdered sugar and 1 tablespoon milk using a wire whisk. Stir in enough additional milk, 1 teaspoon at a time, to make a smooth glaze of spreading consistency.

Nutrition Facts (Strawberry Shortbread)
  • cal. (kcal) 84,
  • Fat, total (g) 4,
  • chol. (mg) 9,
  • sat. fat (g) 2,
  • carb. (g) 12,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 7,
  • pro. (g) 1,
  • vit. A (IU) 97,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 31,
  • Potassium (mg) 9,
  • calcium (mg) 0,
  • iron (mg) 0,
  • Other Carb () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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