Strawberry Shortbread Icicles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup(s) butter softened |
1/2 cup(s) granulated sugar |
1/4 cup(s) strawberry preserves |
1 teaspoon(s) vanilla |
1/2 teaspoon(s) ground pink peppercorns |
2 2/3 cup(s) all-purpose flour |
coarse decorating sugar (opitional) |
1 icing |
silver or white nonpareils (optional) |
Directions:
1. - Heat oven to 300F. Line two baking sheets with parchment paper; set aside.
2. - In mixing bowl, beat butter on medium for 30 seconds. Add granulated sugar, preserves, vanilla, peppercorns, and 1/4 teaspoon salt; beat until well-combined. Beat in as much flour as you can; stir in remaining by hand.
3. - On lightly floured surface roll dough to 1/4-inch thickness. Use a 6 to 7-inch round scallop-edge tart pan to cut rounds, re-rolling and cutting as needed (will have 3 to 4 rounds total). Using two spatulas, transfer 1 or 2 rounds to each prepared baking sheet, spacing 1-inch apart. Using a pizza cutter, randomly cut rounds in wedges; do not separate. Lightly brush with milk; sprinkle with coarse sugar.
4. - Bake 16 to 20 minutes or until centers are set and edges begin to brown. remove baking sheets from oven. Recut wedges; let cool slightly on pan. Transfet to wire racks to cool completely.
5. - Ice cooled shortbread; arrange nonpareils.
6. ICING: In bowl combine 2 cups powdered sugar, 1 tablespoon milk, and 1/2 teaspoon vanilla. Stir in additional milk for speading consistency.
7. ***The same dough was used to make the shortbread icicles, above, and the diamonds. For the icicles, we used a scallop-edge tart pan to cut circle. A bowl or round canister, 6 to 7 inches in diameter, will work too. For diamond shapes, use the short edge of a rectangular tart pan or a crinkle vegetable cutter to cut free-form diamonds.
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