Strawberry Shortbread Cookies are pretty in pink and taste like fresh berries. Strawberry freeze-dried is the key!
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Ingredient
– 1 cup unsalted butter, at room temperature– 1/2 cup granulated sugar– 1/2 tsp vanilla extract (optional)– 2 Tbsp freeze dried strawberry powder– 2 cups all purpose flourSUGAR EDGING– sparkling sugar– 1 egg white, beaten. I use a pasteruized egg.
Ingredient
Put parchment paper on baking sheets. In the bowl of a food processor or stand mixer, mix the butter, sugar, and extract, if you choose to use it.
Step 1
Step 1
Instructions
To keep the strawberry powder from clumping, sift it in. Make a good cream. Make sure the strawberry powder is well mixed in and there are no streaks in the mixture.
Step 2
Step 2
After adding the flour, pulse the machine ten times. Then, run it for a short time to bring the dough together into a lump or lumps. Turn the stand mixer down to low and add the flour.
Step 3
Step 3
Mix the dough until it comes together. Spread the dough out on a floured surface and use your hands to finish putting it together if you need to.
Step 4
Step 4
Once it is smooth and doesn't have any more crumbly spots, shape it into a disc. Put it in the fridge for about two hours, or until it's firm. Warm the oven up to 350F.
Step 5
Step 5
Spread the dough out on a lightly floured surface until it's 1/4 inch thick. Use a cookie cutter to make shapes out of the dough. It took me about two inches to cut out twenty cookies.
Step 6
Step 6
Before baking, I like to put the cut cookies in the fridge for 15 to 20 minutes. It depends on how thick your cookies are, but bake them for 8 to 10 minutes.
Step 7
Step 7
If you like your shortbread crunchy, bake it a little longer. I like mine soft. Keep them from browning. Leave the cookies on the pan for about 15 minutes, or until they are firm enough to handle.
Step 8
Step 8
Brush the sides with egg white and then roll them in sparkling sugar. Dry out before you eat.