Ingredients
Equipment
Method
Make the Cookie Dough
- In a food processor or sealed bag, crush the freeze-dried strawberries into a fine powder.
- In a large bowl, use an electric mixer to beat the softened butter and 2/3 cup of powdered sugar until light and fluffy (about 2-3 minutes).
- Beat in the vanilla extract and salt. On low speed, gradually add the flour and strawberry powder, mixing only until the dough comes together.
- Form the dough into a disk, wrap it in plastic, and refrigerate for at least 1 hour.
Bake the Cookies
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the chilled dough to 1/4-inch thickness. Cut into shapes with a cookie cutter.
- Place cookies on the prepared sheet and bake for 12-15 minutes, until edges are lightly golden. Cool for 5 minutes on the sheet before moving to a wire rack to cool completely.
Prepare the Glaze
- In a small bowl, mash the fresh strawberries thoroughly. Stir in 1 cup of powdered sugar until a smooth glaze forms.
- Once cookies are completely cool, dip or drizzle them with the glaze. Let the glaze set before serving.
Notes
Tip 1: Do not overmix the dough after adding the flour. This is key to a tender, crumbly shortbread texture.
Tip 2: Ensure your butter is softened to room temperature, not melted, for the best results.
Tip 3: Let cookies cool completely before glazing, otherwise the glaze will melt and slide right off.
Tip 2: Ensure your butter is softened to room temperature, not melted, for the best results.
Tip 3: Let cookies cool completely before glazing, otherwise the glaze will melt and slide right off.