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Irresistible Strawberry Shortbread Cookies Recipe

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These Strawberry Shortbread Cookies are a delightful blend of buttery shortbread and vibrant strawberry flavor. Perfect for any occasion, they melt in your mouth and bring a touch of summer to your dessert table.

Ingredients

Scale
  • 1 cup Unsalted Butter, softened
  • 1/2 cup Granulated Sugar
  • 1/4 cup Powdered Sugar (Confectioners' Sugar)
  • 2 cups All-Purpose Flour
  • 1/2 cup Freeze-Dried Strawberries, crushed into a fine powder
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt

Instructions

  1. Prepare Your Strawberries: Place your freeze-dried strawberries into a food processor and pulse until they form a fine powder with a few small, flaky pieces. Set aside.
  2. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, combine the softened unsalted butter, granulated sugar, and powdered sugar. Beat on medium speed for about 2-3 minutes, until light, fluffy, and pale in color.
  3. Add Vanilla: Beat in the vanilla extract until just incorporated.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, the crushed freeze-dried strawberry powder/pieces, and the salt.
  5. Gradually Add Dry to Wet: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix just until the flour mixture is almost fully incorporated and a crumbly dough begins to form.
  6. Form the Dough: Turn the crumbly dough out onto a clean, lightly floured surface. Gently knead it a few times with your hands until it comes together to form a cohesive ball.
  7. Chill the Dough: Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
  8. Preheat Oven & Prepare Baking Sheets: Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper or silicone baking mats.
  9. Roll and Cut: On a lightly floured surface or between two sheets of parchment paper, roll out the chilled dough to about ¼-inch thickness. Use cookie cutters to cut out shapes.
  10. Bake: Transfer the cut-out cookies to your prepared baking sheets, leaving about an inch between each. Bake for 12-15 minutes, or until the edges are just barely golden.
  11. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  12. Serve: Once completely cool, dust with a little extra powdered sugar if desired, and enjoy your Strawberry Shortbread Cookies!

Nutrition

Keywords: Ensure your butter is softened but still cool to the touch for the best texture. Don't overwork the dough to maintain the tender crumb.

Find it online: https://mamablueberry.com/irresistible-strawberry-shortbread-cookies-recipe/