Strawberry Shortbread Cookies
These buttery, melt-in-your-mouth shortbread cookies are infused with the sweet essence of freeze-dried strawberries. Perfect for tea parties, gift boxes, or a delightful treat for yourself!
Ingredients
Produce
1 1-ounce package freeze-dried strawberries, finely crushed
Baking & Spices
2 cups 240g all-purpose flour
1 cups 180g powdered sugar, divided
1 tsp pure vanilla extract
Dairy
1 cup 227g unsalted butter, softened 2 sticks
2 tbsp 30ml milk
Instructions
Step 1: Prep the Strawberries
Place the freeze-dried strawberries in a food processor and pulse until finely ground. Set aside.
Step 2: Make the Dough
In a large mixing bowl, beat the butter and 1 cup powdered sugar until creamy and fluffy.
Mix in the vanilla extract and ground freeze-dried strawberries until fully combined.
Gradually add the flour and mix on low speed until a dough forms. If the dough feels too crumbly, mix in the milk one tablespoon at a time.
Step 3: Shape and Chill
Divide the dough into two portions. Roll each portion into a log about 2 inches 5cm in diameter.
Wrap the logs in plastic wrap and chill in the refrigerator for at least 1 hour or up to overnight.
Step 4: Slice and Bake
Preheat your oven to 325F 165C and line baking sheets with parchment paper.
Unwrap the dough and slice it into -inch 0.6cm thick rounds. Arrange the cookies on the prepared baking sheets, leaving about 1 inch 2.5cm between each.
Bake for 1215 minutes, or until the edges are lightly golden.
Step 5: Add the Finishing Touch
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Sift the remaining cup powdered sugar over the cookies for a light, snowy finish.