Strawberry Shortbread

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: 50 mins
• Yields: 45 cookies

Ingredients

• 3⁄4 cup butter, softened
• 1⁄3 cup  instant dissolving fruit sugar or 1⁄3 cup  berry sugar
• 1⁄2 teaspoon vanilla
• 1  pinch salt
• 1 1⁄2 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.