Strawberry Champagne Shortbread Cookies
Serves: 2 Dozen
  • 1 cup (2 sticks) Unsalted Butter
  • 2 tbsp Strawberry Preserves (remove any large chunks of fruit)
  • ½ cup Confectioners' Sugar
  • 2 cups All Purpose Flour
  • ½ tsp Salt
  • 1 cup Confectioners' Sugar
  • 2 tbsp Champagne
  1. Preheat oven to 350­°.
  2. Cream butter, strawberry preserves, and confectioners sugar in a large bowl or stand mixer.
  3. Add in flour and salt and continue to mix until a soft dough forms, mix will be dry and crumbly at first but will come together.
  4. Roll dough out on a lightly floured surface until it’s ¼ inch thick.
  5. Cut out cookies using a 2 in round or scalloped cookie cutter.
  6. Bake on a parchment lined baking sheet for 20-22 minutes or until edges are a golden brown.
  1. Stir together confectioners' sugar and champagne until completely combined, if too dry you can add a little extra champagne.
  2. Use a spoon to spread icing onto of cooled cookies.
  3. Icing will thicken the longer it sets and a crust will form.
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