Strawberry Shortbread Cookies with Natural Strawberry Glaze
These Strawberry Shortbread Cookies are the ultimate treat for fruit lovers. By using ground freeze-dried strawberries, we achieve a concentrated flavor and a stunning naturally pink color. Topped with a fresh strawberry puree glaze, these cookies are as beautiful as they are delicious.
- Prep Time: 80 minutes
- Cook Time: 12 minutes
- Total Time: 92 minutes
- Yield: 24 cookies
- Cuisine: American
Ingredients
Unsalted butter, softened – 1 cup
Powdered sugar – 1/2 cup
Vanilla extract – 1 teaspoon
All-purpose flour, spooned and leveled – 2 1/4 cups
Salt – 1/4 teaspoon
Freeze-dried strawberries, ground fine – 2 tablespoons
Strawberry puree (for glaze) – 1/4 cup
Powdered sugar (for glaze) – 1 cup
Instructions
Pulse freeze-dried strawberries in a food processor until they turn into a fine powder.
Cream softened butter and vanilla extract in a medium bowl for 2 minutes.
Add 1/2 cup powdered sugar and beat for 2 more minutes until fluffy.
Mix in the ground strawberry powder until well combined.
Add flour and salt, mixing on low speed until the dough is slightly crumbly.
Form dough into a ball and roll between parchment paper to 1/4″ thickness.
Refrigerate the rolled dough for 1 hour or freeze for 30 minutes.
Preheat oven to 350°F. Cut shapes out of the chilled dough and place on a baking sheet.
Bake for 10-12 minutes. Let cool completely.
Whisk 1/4 cup strawberry puree with 1 cup powdered sugar until smooth.
Dip cooled cookies into glaze and top with crushed freeze-dried strawberries if desired.
Notes
• Measure your freeze-dried strawberries AFTER grinding them into a fine powder for accuracy.
• Always spoon and level your flour; packing it down will result in a dry, tough cookie.
• If the dough scraps become too warm while re-rolling, chill them for 20 minutes before cutting.
• Ensure cookies are completely cold before glazing, or the glaze will run off.
Find it online: https://pinchofwarmthbakes.com/strawberry-shortbread-cookies/