Strawberry Shortbread Cookies (Print Version)
# Ingredients:
→ Base Layers
01 -
Salted butter (1 cup, softened)
02 -
Confectioner's sugar (½ cup)
03 -
Vanilla essence (1 teaspoon)
04 -
Flour for all purposes (2¼ cups, scooped and leveled)
05 -
Pinch of salt (¼ teaspoon)
→ Berry Flavors
06 -
Freeze-dried berries, ground fine (2 tablespoons)
07 -
Pureed strawberries (¼ cup, for glaze)
08 -
Powdered sugar (1 cup, for glaze)
# Instructions:
01 -
Run freeze-dried fruit through the food processor till it turns into a fine powder
02 -
Beat butter together with vanilla for two minutes; toss in powdered sugar next and mix another couple of minutes till it's fluffy
03 -
Stir strawberry dust in, then carefully mix in flour and salt just until it all comes together. Dough will look a bit crumbly
04 -
Shape dough into a ball, roll it out between two sheets of floured parchment about ¼-inch thick, then chill for 1 hour in the fridge or 30 minutes in the freezer
05 -
Cut out cookies with your favorite shapes, place them 1 inch apart, and bake at 350°F for 10-12 minutes. Re-roll scraps and chill again if needed
06 -
Blend fresh berries in a blender till smooth, then stir together the puree and powdered sugar until smooth
07 -
Make sure cookies are fully cool, dip them into the glaze, scatter ground freeze-dried berries on top if you want, and let them dry on a cooling rack
# Notes:
01 -
Number of cookies depends on cutter size used
02 -
Weigh the strawberry powder only after grinding it
03 -
Be careful when measuring flour—scoop it gently with a spoon and level it, don’t press it down
04 -
Don’t glaze cookies until they’re totally cool