Friday, July 4, 2014

Week 18 - Strawberry Shortbread Cookies

Week 18 - Strawberry Shortbread Cookies


2 C sifted flour
1/4 t. baking powder
1/4 t salt
Sift together in a bowl

1 C softened butter
1 t. almond extract
Put in mixer, beat until light and creamy

Gradually add
1/2 C powdered sugar
Cream together

Add flour mixture a little at a time.  Chill for at least 1/2 hour.

Roll out dough 1/4" thick and cut into shape.  I used a tiny antique tart tin as my cutter.

Bake at 350 till edges are light brown (depends on size of cookie - mine was 8-10 minutes)

Pudding Frosting:

1/4 C soft butter
Cream with 1 t. almond extract
2 C powdered sugar
1 Pkg. vanilla pudding
2/3 C milk

Put in refrigerator till ready to use

I piped the frosting on the cookies and added sliced strawberries to the top.

Put strawberries on right before you serve them - my berries were really ripe.  My friend said I could have put a blueberry on each and it would have been Red, White & Blue for the 4th of July - good idea!

Blessings from Ringle, Wisconsin.  

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