Desserts/strawberry shortbread icicles

Makes: About 36

Active Time: 45 minutes

Total Time: 1 hour 30 minutes

From: Better Homes and Gardens (http://www.bhg.com/recipe/cookies/strawberry-shortbread-icicles/)

Ingredients

1 cup butter, softened

1/2 cup granulated sugar

1/4 cup strawberry preserves

1 tsp. vanilla

1/2 tsp. ground pink peppercorns (optional)

2-2/3 cup all-purpose flour

Coarse decorating sugar (optional)

Silver or white nonpareils (optional)

Icing Ingredients

2 cups powdered sugar

1 tbsp. milk

1/2 tsp. vanilla

Directions

Step 1

Heat oven to 300 degrees F. Line two baking sheets with parchment paper; set aside

Step 2

In mixing bowl beat butter on medium speed for 30 seconds. Add granulated sugar, preserves, vanilla, peppercorns, and 1/4 tsp. salt; beat until well-combined. Beat in as much flour as you can; stir in remaining by hand.

Step 3

On lightly floured surface roll dough to 1/4-inch thickness. Use 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.

Step 4

Bake 16 to 20 minutes or until center are set and edges begin to brown. Remove baking sheets from oven. Recut wedges; let cool slightly on pan. Transfer to wire racks to cool completely.

Step 5

Combine icing ingredients. Stir in additional milk for spreading consistency.

Step 6

Ice cooled shortbread; arrange nonpareils. Makes about 3 dozen wedges.