Buttery shortbread topped with whipping cream and lightly glazed strawberries
Ingredients
½ cup butter, softened to room temperature
⅓ cup granulated sugar
1 cup all purpose flour
½ cup corn starch
Pinch of salt
1 Tbsp milk
TOPPING:
1½ cups strawberries, measured then hulled and sliced
3 Tbsp strawberry or raspberry jam
Whipped cream
Instructions
With an electric mixer, cream butter and sugar in medium bowl until light and fluffy. Add flour, corn starch, salt and milk and mix until well combined.
Batter will be fairly dry and crumbly - lay out a piece of plastic wrap and gather dough into a roundish disc and put it on the plastic wrap. Wrap it up and press it together a little more, then refrigerate for 15 minutes.
Preheat oven to 325 degrees Fahrenheit. Place the chilled dough between 2 large pieces of waxed paper on the counter and roll out dough to a circle that is about ⅛"-thick. Cut out about 12-16 shortbreads, re-rolling the dough as needed until you've used as much as possible. Transfer cut-outs to parchment paper-lined cookie sheet, placing about 1-inch apart. Bake for 20 minutes, until bottoms are lightly golden. Let cool on cookie sheet for 5 minutes before transferring to cooling rack to cool completely.
For topping, warm jam in a pan over low heat, then fold in the sliced strawberries and set aside to cool.
When ready to serve, top each cookie with a dollop of whipping cream and two or three strawberry slices. Serve immediately.
Notes
Make ahead: Cookies can be made up to 5 days in advance and stored in an airtight container. Topping can be made up to 1 day in advance, cooled, and stored, covered, in the refrigerator until needed.
Recipe by Hidden Ponies at https://hiddenponies.com/2016/09/strawberry-cream-shortbread/