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Strawberry Shortbread Cookies

Strawberry Shortbread Cookies
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These strawberry shortbread cookies combine the buttery, crumbly texture of classic shortbread with the bright, fruity flavor of real strawberries. Made with freeze-dried strawberries for concentrated taste and a delicate pink hue, they are finished with a simple strawberry glaze for an extra burst of sweetness. Perfect for tea time or as a light dessert.

Ingredients

Scale
  • 1 cup all-purpose flour (4.5 oz / 128g)
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter (1 stick / 113g), softened to room temperature
  • 1/4 cup granulated sugar (1.75 oz / 50g)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup freeze-dried strawberries (0.5 oz / 14g), crushed into a powder
  • For the glaze:
  • 1/2 cup powdered sugar (2 oz / 60g), sifted
  • 1 tablespoon strawberry puree (from fresh or thawed frozen strawberries, strained)

Instructions

  1. Preheat your oven to 350°F (177°C) with the rack in the middle position. Line a large baking sheet with parchment paper; this ensures even baking and prevents sticking without adding extra fat.
  2. In a medium bowl, whisk together the all-purpose flour and kosher salt until well blended. Set aside. The salt balances the sweetness and enhances the strawberry flavor.
  3. In a separate large bowl, beat the softened unsalted butter and granulated sugar together with a hand mixer on medium speed, or by hand with a wooden spoon, for 2-3 minutes until the mixture is pale, light, and fluffy. This creaming process incorporates air for a tender crumb.
  4. Add the pure vanilla extract and the crushed freeze-dried strawberry powder (crush the berries in a sealed bag with a rolling pin or pulse in a spice grinder until fine). Mix on low speed until evenly distributed; the dough will take on a pale pink color.
  5. Gradually add the flour mixture to the butter-sugar mixture, mixing on low speed just until the dough comes together and no dry streaks remain. Do not overmix, or the cookies will become tough and dense.
  6. Turn the dough out onto a lightly floured work surface and gently shape it into a disk about 1/2-inch thick. Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days). Chilling firms the butter, preventing spreading and producing a thicker, more tender shortbread.
  7. After chilling, lightly flour your hands and the rolling pin. Roll the dough out to a uniform thickness of 1/4 inch (6mm), using a ruler or guide rings for accuracy. If the dough cracks at the edges, let it warm for 2 minutes and gently press together.
  8. Using a 2-inch round or fluted cookie cutter, cut out as many cookies as possible, dipping the cutter in flour between cuts to prevent sticking. Gather the scraps, re-roll once, and cut additional cookies. Place the cookies 1 inch apart on the prepared baking sheet.
  9. Bake the cookies for 12-15 minutes, rotating the sheet halfway through, until the edges are just barely golden brown and the centers look dry but not darkened. The cookies will feel soft when hot but firm as they cool.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, about 20 minutes. This resting step prevents breakage and allows the structure to set.
  11. While the cookies cool, make the strawberry glaze: in a small bowl, whisk together the sifted powdered sugar and strawberry puree until completely smooth and no lumps remain. The glaze should be thick yet pourable; if too thick, add a few drops of water; if too thin, add more powdered sugar.
  12. Once the cookies are fully cooled, drizzle the glaze over them using a small spoon or a piping bag with a tiny tip. For a cleaner look, dip the tops of the cookies directly into the glaze, then let excess drip off.
  13. Allow the glaze to set at room temperature for at least 15 minutes until firm to the touch. Serve immediately or store as directed. The glaze will become matte and slightly crackled when fully set.

Notes

Store the cookies in an airtight container at room temperature for up to 5 days. To freeze: layer undecorated cookies (without glaze) between wax paper in a freezer-safe container and freeze for up to 2 months. Thaw at room temperature, then glaze as directed. For longer storage of glazed cookies, place them in a single layer in a sealed container (do not stack) to avoid smudging. The glaze may soften slightly if humidity is high.

Nutrition

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Find it online: https://inagartencooks.com/strawberry-shortbread-cookies/