Strawberry Shortbread Recipe

Name: Strawberry Shortbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: ¾ cup butter, softened; ⅓ cup instant dissolving fruit sugar or ⅓ cup berry sugar; ½ teaspoon vanilla; 1 pinch salt; 1 ½ cups all-purpose flour; 2 tablespoons strawberry jam; 1 cup icing sugar; 4 teaspoons milk; 2 drops red food coloring; 2 tablespoons coarse sugar

Servings: persons

¾ cup butter, softened
⅓ cup instant dissolving fruit sugar or ⅓ cup berry sugar
½ teaspoon vanilla
1 pinch salt
1 ½ cups all-purpose flour
2 tablespoons strawberry jam
1 cup icing sugar
4 teaspoons milk
2 drops red food coloring
2 tablespoons coarse sugar

1
In bowl, beat butter with sugar until fluffy.
2
Beat in vanilla and salt.
3
Stir in flour.
4
Between waxed paper, roll out dough to 1/4 inch thickness.
5
Using 2 or 3-inch decorative cookie cutters, cut out shapes.
6
Freeze on parchment paper-lined rimless baking sheets for 10 minutes until firm.
7
Bake in center of 300F oven for 30-35 minutes or until firm to the touch and slightly golden around edges.
8
Transfer to racks; let cool.
9
GLAZE:.
10
Strain jam through fine sieve into large bowl to remove pieces of strawberry.
11
Beat in icing sugar,1 tablespoon of the milk and food colouring, adding up to 1 teaspoon more milk to make spreadable if necessary.
12
Spread glaze over tops of cookies.
13
Sprinkle with coarse sugar.
14
Let stand for about 4 hours or until glaze is set.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¾ cup butter, softened, ⅓ cup instant dissolving fruit sugar or ⅓ cup berry sugar, ½ teaspoon vanilla, 1 pinch salt, and more.

Yes, Strawberry Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Shortbread

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