Strawberry Shortbread

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“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.”
45 cookies

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
  • 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. 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.

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