Watch as Better Homes and Gardens shows you how to make strawberry shortcake cookies! Calling all strawberry lovers! Give classic shortbread cookies a twist with a double dose of delightful strawberries baked right into the cookies themselves and atop the cookies in a homemade glaze. Start out with 2 tablespoons of strawberry preserves in a large bowl. If there are any large chunks of strawberries, cut them into smaller pieces using kitchen shears. Add 1 cup of softened butter and 1/2 teaspoon of almond extract. Beat these ingredients with an electric mixer on medium. Place this key aspect to creating strawberry cookies onto plastic wrap and form it into a 6-inch log. Freeze the log until it's firm, which should take between one and two hours. Preheat the oven to 325 degrees when the log is almost frozen. In a large bowl with 2-2/3 cups of all-purpose flour, add 1/2 cup of sugar and 1/8 teaspoon of salt and mix together. Cut the butter log for these easy shortbread cookies into smaller pieces and cut them into the flour mixture with a pastry cutter until fine crumbs form and start to stick together. Knead the homemade cookies dough until it's smooth. Shape this into a ball. Cut it in half, rolling one half of the dough out to 1/4-inch thickness on a floured work surface. Cut out square or round shortbread cookies with a 1 1/2- to 2-inch scalloped cookie cutter, continuously rolling leftover dough. Place the cookies from scratch 1 inch apart from one another on an ungreased cookie sheet and bake until the edges just begin to brown, about 12 to 14 minutes per batch. Move these easy cookies to a wire rack to cool completely, during which time you can make the strawberry glaze. Put 1 tablespoon of strawberry preserves into a microwave set at 50 percent power for 30 seconds to melt it slightly and add it to a medium bowl. Whisk in 2 cups of powdered sugar and 1 tablespoon of milk for an irresistible addition to this shortbread cookies recipe. Continue whisking in milk as needed until a drizzling consistency forms. Spread or drizzle over the cookies once they've cooled, and for an even sweeter twist, dust the tops with coarse sugar. Make sure the glaze has completely hardened before you begin packing away these cookies recipes. Enjoy these sweet treats even when strawberries aren't in season by freezing these shortbread cookies for up to three months!
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