Strawberry Shortbread Cookies (Print Version)
# Ingredients:
→ Base Layer
01 -
Softened butter (1 cup, unsalted)
02 -
1/2 cup powdered sugar
03 -
1 teaspoon vanilla extract
04 -
2¼ cups all-purpose flour (leveled and spooned)
05 -
Pinch of salt (1/4 teaspoon)
→ Strawberry Mix
06 -
2 tablespoons fine ground dried strawberries
07 -
For glaze: 1/4 cup strawberry puree
08 -
For glaze: 1 cup powdered sugar
# Instructions:
01 -
Grind freeze-dried strawberries into a powder using a food processor until super fine
02 -
Beat vanilla and butter for a couple of minutes, then add powdered sugar and mix again until the texture is light and airy
03 -
Blend in the strawberry powder, toss in flour and salt until just brought together. It'll feel a little crumbly
04 -
Shape into a ball, roll onto floured parchment about 1/4-inch thick, pop in the fridge for an hour or freezer for 30 minutes
05 -
Cut cookies using your favorite cutters, bake them at 350°F for 10-12 mins, leaving 1 inch between each. Roll scraps as needed, chilling dough between
06 -
Puree fresh strawberries, then stir together the puree and powdered sugar until smooth
07 -
With cooled cookies, dunk them in glaze, sprinkle with extra dried strawberries if you want, and let them set on a rack
# Notes:
01 -
How many this makes depends on your cookie cutter size
02 -
Measure the strawberry powder after grinding it up
03 -
Flour measuring tip: spoon it into the cup and level it off; no packing down
04 -
Let cookies fully cool down before glazing