STREAMING NOW: No Reservations

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Many people think shortbread is for Christmas, but this fruity version proves the opposite. In fact, these little treats add a burst of springtime to the sweet or ladies luncheon trays.”
READY IN:
50mins
YIELD:
45 cookies
UNITS:
US

Ingredients Nutrition

  • 34 cup butter, softened
  • 13 cup instant dissolving fruit sugar or 13 cup berry sugar
  • 12 teaspoon vanilla
  • 1 pinch salt
  • 1 12 cups all-purpose flour
  • GLAZE
  • 2 tablespoons strawberry jam
  • 1 cup icing sugar
  • 4 teaspoons milk
  • 2 drops red food coloring
  • 2 tablespoons coarse sugar

Directions

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

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: