Description
Soft and tender buttery shortbread cookies flavored with freeze-dried strawberries and topped with a natural strawberry glaze.
Ingredients
Scale
- 11 1/4 ounces unbleached all-purpose flour
- 3/4 ounce freeze-dried strawberries
- 8 ounces unsalted butter, room temperature
- 4 ounces granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
- 1/2 ounce freeze-dried strawberries (for glaze)
- 3–5 tablespoons whole milk
Instructions
- Preheat oven to 300°F and line baking sheet with parchment paper.
- Process freeze-dried strawberries with part of the flour until powdery and combine with remaining flour.
- Cream butter, sugar, vanilla, and salt until smooth and creamy.
- Add flour mixture and mix until cohesive dough forms.
- Roll dough to 1/2-inch thickness and cut into rounds.
- Prick cookies with fork and chill for 20 minutes.
- Bake 20-23 minutes until bottoms are lightly golden.
- Cool completely on wire rack.
- Process powdered sugar and strawberries for glaze.
- Mix with milk until smooth and dip tops of cookies into glaze.
- Allow glaze to set before serving.
Notes
- Chill dough to prevent spreading.
- Bake at low temperature to keep tops pale.
- Freeze cut cookies up to 3 months and bake from frozen adding 5 minutes.
- Remove any brown pieces from freeze-dried strawberries to avoid bitterness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: English
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg