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Strawberry Shortbread Cookies
Alyssa

Strawberry Shortbread Cookies

Strawberry Shortbread Cookies—buttery, crumbly cookies with sweet strawberry flavor. Perfect for tea time or as a delightful snack.
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Ingredients Method

Ingredients
  

  • 1 cup of softened butter: The foundation of any cookie butter provides a rich flavor and tender texture. For a lighter version, consider using unsalted butter to better control the sweetness.
  • ½ cup of powdered sugar: This sweetener gives the cookies a melt-in-your-mouth quality. It can also be substituted with coconut sugar for a healthier option.
  • ½ cup of crushed freeze-dried strawberries: These contribute a delightful fruity flavor and natural sweetness to the cookies. Fresh strawberries can also be used but they may alter the texture.
  • 1 teaspoon of vanilla extract: This fragrant ingredient enhances the overall flavor of the cookies. You can use almond extract for a different twist.
  • 2 cups of all-purpose flour: Essential for the structure of the cookies. For gluten-free options substitute with almond flour or a gluten-free blend.
  • ½ teaspoon of salt: A small amount of salt enhances the flavors balancing the sweetness.
  • Optional for garnish: Melted white chocolate or powdered sugar can be drizzled or dusted over the cookies for a finishing touch.

Method
 

  1. Prepare your work area: Begin by gathering all the ingredients and preheating your oven to 325°F (160°C).
  2. Mix the butter and sugar: In a large mixing bowl, combine 1 cup of softened butter and ½ cup of powdered sugar. Use an electric mixer or a whisk to cream them together until the mixture is light and fluffy.
  3. Add the vanilla: Stir in 1 teaspoon of vanilla extract until well combined.
  4. Combine dry ingredients: In a separate bowl, mix together 2 cups of all-purpose flour, ½ teaspoon of salt, and ½ cup of crushed freeze-dried strawberries. This step ensures that the dry ingredients are evenly distributed throughout the cookie dough.
  5. Combine wet and dry ingredients: Gradually add the dry mix to the butter mixture, stirring until just combined. Be careful not to over-mix to keep the cookies tender.
  6. Shape into logs: Divide the dough in half and shape each half into a log, roughly 2 inches in diameter. Wrap each log in plastic wrap and chill in the refrigerator for at least 30 minutes or until firm.
  7. Slice and bake: Once chilled, remove the logs from the refrigerator. Slice them into ½-inch thick rounds and place them on ungreased baking sheets. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Keep an eye on them to ensure they don’t overbake.
  8. Cool and garnish: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, drizzle with melted white chocolate or dust with powdered sugar to add a decorative touch.