...it's coming and it's closer than you may think! Here is a recipe that I think looks so yummy.
(These shortbread cookies, cute as can be, taste like a winterized version of summer's famous strawberry shortcake.)
2 Tbsp strawberry perserves
1 Cup butter, softened
1/2 teaspoon almond extract
2 2/3 cups flour
1/2 granulated sugar
1/8 teaspoon salt
course sugar (optional)
1. Snip any large pieces of fruit in the preserves. Beat butter, strawberry preserves, and almond extract in a large bowl with an electric mixer on medium speed until well combined. Transfer butter mixture to a sheet of plastic wrap; shape mixtire into a 6 inch log. Wrap and freeze for 1-2 hours, or until firm.
2. Pre-heat oven to 325 degrees. Stir together flour, granulated sugar, and salt in a large bowl. Add butter mixture, breaking or cutting log if necessary to fit into bowl. Cut butter mixture into
flour mixture with a pastry blender until mixture starts to cling together. Knead dough until smooth; form dough into a ball.
3. Divide dough in half. Roll each portion of dough to a 1/4inch thickness on a lightly flowered surface. Cut out dough rounds with a scalloped 1, 1/2 -2 inch cookie cutter. Place cutouts 1 inch apart on an ungreased cookie sheet.
4.Bake in a preheated oven for 12-16 minutes or until edges start to brown. Transfer cookies to wire racks and cool completely. Spread tops of cookies with strawberry glaze, if desires sprinkle with course sugar. Let stand until set. Makes about 54, 2 inch cookies, or 76 1, 1/2 inch cookies.
Microwave1 Tbsp. strawberry preserves in a medium sized bowl, on 50 percent power for 30 seconds or until melted. Snip any large pieces. Stir in 2 Cups powdered sugar and 1 Tbsp. milk, using a wire whisk. Stir in enough additional milk, 1 tsp. at a time to make a smooth glaze of spreading consistency. Makes about 2/3 cup.
Place cookies in layers separated by pieces of waxed paper, in an airtight container; cover. Store at room temp for 3 days. Freeze up to 3 months.