• 2 Ratings

Everyone loves a good strawberry shortcake recipe -- this one is themed around Christmas.

Source: Better Homes and Gardens
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Strawberry Shortbread Icicles

Ingredients

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Directions

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  • Heat oven to 300 degrees F. Line two baking sheets with parchment paper; set aside.

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  • 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.

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  • 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.

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  • 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.

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  • Ice cooled shortbread; arrange nonpareils. Makes about 3 dozen wedges.

Nutrition Facts (Strawberry Shortbread Icicles)

96 calories; 5 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 14 mg cholesterol; 53 mg sodium. 13 mg potassium; 11 g carbohydrates; 0 g fiber; 4 g sugar; 1 g protein; 0 g trans fatty acid; 146 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 0 mg calcium; 0 mg iron;

Icing

Ingredients

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Directions

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

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Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0