Strawberry Shortbread Icicles Everyone loves a good strawberry shortcake recipe -- this one is themed around Christmas. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 10, 2016 Print Share Share Tweet Pin Email Prep Time: 45 mins Bake Time: 16 mins Total Time: 45 mins Yield: 3 dozen wedges Jump to Nutrition Facts Ingredients 1 cup butter, softened ½ cup granulated sugar ¼ cup strawberry preserves 1 teaspoon vanilla ½ teaspoon ground pink peppercorns 2 ⅔ cup all-purpose flour Coarse decorating sugar (optional) 1 recipe icing, (recipe below) Silver or white nonpareils (optional) Icing 2 cup powdered sugar 1 tablespoon milk ½ teaspoon vanilla Directions Heat oven to 300 degrees F. Line two baking sheets with parchment paper; set aside. 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. 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. 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. Ice cooled shortbread; arrange nonpareils. Makes about 3 dozen wedges. Icing In bowl combine powdered sugar, milk, and vanilla. Stir in additional milk for spreading consistency. Print Nutrition Facts (per serving) 96 Calories 5g Fat 11g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 96 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 14mg 5% Sodium 53mg 2% Total Carbohydrate 11g 4% Total Sugars 4g Protein 1g Iron 0.4mg 2% Potassium 13mg 0% Folate, total 16.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.