This shortbread cookie with a light strawberry flavor can be sprinkled with sugar or may be iced after cooling. Have some with your next cup of coffee or tea.
Ingredients: 1 cup butter, softened, 1/2 cup granulated sugar, 1/4 cup strawberry preserves, 1 teaspoon vanilla, 1/2 teaspoon ground pink peppercorns (optional), 1/4 teaspoon salt, 2 2/3 cup all-purpose flour, coarse decorating sugar, icing: 2 cups powdered sugar, 1 tablespoon milk, 1/2 teaspoon vanilla.
Instructions: Preheat oven to 300 degrees. Line baking sheets with parchment paper;set aside. In large mixing bowl beat butter. Add granulated sugar, preserves, vanilla, peppercorns (if using), and salt; beat until well combined. Beat in flour until mixed.
On lightly floured surface, roll dough to 1/4-inch thickness. Using a 6-to-7-inch round scallop-edge tart pan (or bowl or canister) place on top of dough and press to cut out circle. Using two spatulas transfer circle to prepared baking pan. Cut wedges with pizza cutter or ravioli cutter; do not separate. Lightly brush with milk; sprinkle with coarse sugar. Repeat with remaining dough.
Bake 16-20 minutes or until centers are set and edges begin to brown. Remove from oven and recut wedges; let cool slightly on pan. Transfer to wire racks to cool completely.
If desired, make icing as follows and spread on cooled cookies: Combine powdered sugar, milk and vanilla until of spreading consistency, adding more milk if necessary. Top with decorator sugar, if desired.
Makes about 3 dozen wedges.
"Better Homes and Gardens Magazine", December 2009, page 207.
Cookies Rule!!!
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