Strawberry Shortbread

Who doesn't love a delicious strawberry shortbread recipe? These easy shortbread cookies are drizzled with a pretty pink strawberry glaze, making these shortbreads the perfect dessert.

Prep Time:
45 mins
Freeze Time:
1 hrs
Bake Time:
12 mins
Total Time:
45 mins
about 54 2-inch cookies or 108 1-1/2-inch cookies


  • 2 tablespoon strawberry preserves

  • 1 cup butter, softened

  • ½ teaspoon almond extract

  • 2 ⅔ cup all-purpose flour

  • ½ cup granulated sugar

  • teaspoon salt

  • 1 recipe Strawberry Glaze

  • Coarse sugar (optional)

Strawberry Glaze

  • 1 tablespoon strawberry preserves

  • 2 cup powdered sugar

  • 1 tablespoon milk

  • additional milk


  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°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.

Strawberry Glaze

  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.

    Strawberry Shortbread

To 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.

Nutrition Facts (per serving)

84 Calories
4g Fat
12g Carbs
1g Protein
Nutrition Facts
Calories 84
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 31mg 1%
Total Carbohydrate 12g 4%
Total Sugars 7g
Protein 1g
Iron 0.4mg 2%
Potassium 9mg 0%
Folate, total 12.1mcg

*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.

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