Strawberry Shortbread
Source: Christmas Cookies 2007
Cookies
2 T strawberry preserves
1 C butter, softened
1 tsp almond extract
2 2/3 C all-purpose flour
1/2 C sugar
1/8 tsp salt
Glaze
1 T strawberry preserves
2 C powdered sugar
1 T milk
Beat butter, strawberry preserves, and almond extract in a large bowl with electric mixer on medium speed until combined. Roll into a log on plastic wrap. Wrap and freeze for 1-2 hours, until firm.
Preheat oven to 325°. Stir together flour, sugar, and salt in a large bowl. Add butter mixture breaking of pieces. Use a pastry blender to mix. Knead dough until mixed together and smooth.
Divide dough in half. Roll each half on floured surface and cut with cookie cutter.
Bake on ungreased cookie sheet for 12-16 minutes. Transfer to wire rack to cool completely.
Microwave strawberry preserve for glaze at 50% power for 30 seconds, until melted. Stir in powdered sugar and milk with wire whisk. Stir in 1 T of milk at a time (if needed) for glaze to be spreading consistency. (1 T was enough for me)
Spread glaze over each cookie and store at room temperature for 3 days or 3 months in the freezer.
