Description
Indulge in the delicate flavors of these delightful Strawberry Shortbread Cookies. Buttery, with a hint of sweetness and a burst of strawberry in every bite, these cookies are perfect for any occasion.
Ingredients
Shortbread Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries, finely crushed
- 2 tablespoons cornstarch
- 2 tablespoons milk (if needed)
For Drizzling (optional):
- 1/2 cup white chocolate, melted
Instructions
- Preheat oven: Preheat oven to 325°F (160°C).
- Cream butter and sugar: In a large bowl, cream butter and powdered sugar until light and fluffy. Mix in vanilla extract.
- Prepare dry ingredients: In a separate bowl, whisk together flour, salt, crushed freeze-dried strawberries, and cornstarch.
- Combine ingredients: Gradually add dry mixture to butter mixture, mixing until a soft dough forms. Add milk if needed.
- Shape and bake: Roll dough into balls or shape into a log, then slice into rounds. Place on a baking sheet, flatten slightly, and bake for 14–16 minutes until lightly golden.
- Cool and drizzle: Cool on the baking sheet before transferring to a wire rack. Drizzle with melted white chocolate if desired.
Notes
- For added flavor, mix in lemon zest with the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Cookies can be frozen for up to 2 months.
