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This year's best cookie find came to me during a midnight baking session! These Strawberry Shortbread treats completely won me over. They've got this incredible melt-away texture with a summery strawberry taste that works even in December. While they baked, my house filled with the most amazing smell, and they turned out with this stunning natural pink hue that looks too pretty to eat!
An Unexpected Baking Surprise
The freeze-dried strawberries were just sitting in my cupboard from when I tried to make fancy hot chocolate garnishes that didn't work out. Little did I know they'd be the key to getting strong strawberry flavor without making wet cookies! They give such a powerful berry punch and that lovely pink color that makes these treats stand out. Everyone always asks if I bought them when I bring them to parties!
Stuff You'll Need
- All-Purpose Flour: The plain unbleached kind works great.
- Freeze-Dried Strawberries: My flavor hack usually found near snacks or dried fruits.
- Butter: Make sure it's soft before you start this really matters!
- Granulated Sugar: Plain white sugar is all you need.
- Vanilla Extract: Don't go cheap on this one.
- Kosher Salt: Just a bit makes everything taste better.
- Confectioners' Sugar: For the beautiful pink topping.
- Whole Milk: Creates a perfectly smooth glaze.
Creating Sweet Cookie Joy
- The Strawberry Base
- Start by creating your strawberry flour! Throw your flour and freeze-dried berries into a food processor. I always remove any darker strawberry parts so they won't taste bitter. When everything looks evenly pink, you're good to go!
- Whipping The Butter
- Now for the fun part beat that butter till it's super light! Mix in sugar, vanilla, and salt. Don't forget to scrape the bowl sides several times so everything mixes evenly.
- Mixing It Together
- Add your pink flour mix bit by bit. Don't worry if the dough seems too dry at first just keep mixing and it'll come together perfectly.
- Getting It Flat
- Here's where you need to take your time. Roll the dough out evenly I use two sticks as guides to make sure the thickness stays the same throughout.
Oven Ready
- Cutting And Prepping
- Cut your cookies into whatever shapes you want I love using my grandma's heart cutter. Don't skip poking them with a fork it's not just decorative, it actually helps them cook evenly!
- Chill Then Heat
- Put them in the fridge while your oven warms up. This quick rest helps them keep their shape while baking. Then bake them up but keep an eye out toward the end you want just a tiny bit of gold on the bottom.
Adding The Finishing Touches
- Whipping Up The Topping
- While they cool, let's make that beautiful pink glaze! I prefer making small amounts at once so it stays just right. Remember to add milk very gradually until you get the perfect consistency.
- The Last Step
- Wait until your cookies are totally cooled down no rushing this part! Then dip them into your glaze. Give them a gentle tap to smooth everything out. Set them on a rack and try not to eat them all while they set!
Storage Suggestions
Without glaze, these cookies stay good for over a week though they rarely last that long around here! Glazed ones are best eaten within a few days. Store them in something airtight, and if your kitchen gets really warm, stick them in the fridge after the third day.
Try New Versions!
I made them with raspberries once and they were fantastic a bit more tangy! Last month's experiment with freeze-dried mango for my sister's beach-themed get-together was a complete success! In autumn, I mix in apple and cinnamon flavors feels like tiny shortbread apple pies!
Insider Tricks
After making these countless times, I've picked up some wisdom: buy a kitchen scale for perfect results every time. And please don't skimp on butter quality I found that out the hard way! Also, a handy trick: keep dipping your cookie cutters in flour so they won't stick to the dough.
Why Freeze-Dried Fruit Works
I can't get enough of baking with freeze-dried strawberries now! They pack such intense flavor without adding moisture like fresh berries do. And the color comes naturally no food coloring needed! I always keep extra packages handy for whenever I feel like baking something special.
Ways To Enjoy Them
These treats go perfectly with afternoon coffee my friends always want them when they stop by. They also make wonderful gifts! I pack them in cute containers during the holidays and everyone asks how I made them. For get-togethers, I lay them out with some fresh strawberries on the side looks so fancy!
Common Questions
My next-door neighbor wondered about using salted butter definitely! Just leave out the extra salt in the recipe. You can skip the glaze too they taste amazing either way. Wanna swap in different fruits? Go ahead! Just stick with freeze-dried types for best results.
Cookies That Bring Joy
These treats never fail to make people happy when I bake them. Maybe it's the pretty pink color, or how they just dissolve when you bite them, or that perfect strawberry taste. Whatever the reason, they're definitely worth making. Give them a shot I think they'll become your favorite too!
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Frequently Asked Questions
- → Why pick freeze-dried strawberries over fresh ones?
Freeze-dried strawberries pack more flavor without adding moisture, so they don't mess with the cookie texture. Plus, grinding them into powder ensures an even mix in the dough and glaze.
- → Is it really necessary to poke holes in the cookies?
Yes! Poking holes lets steam escape while baking, so the cookies stay nice and flat. Skip it, and they might puff up unevenly or lose their classic look.
- → How should I store these after baking?
Unfrosted cookies last up to 10 days in an airtight container at room temperature. Once glazed, they keep 2-3 days or longer if chilled. You can also freeze the raw dough for three months.
- → Why does butter need to be at a set temperature?
Butter should be 65-68°F so it blends smoothly with sugar. If it's too cold, it won't cream properly. If it's too warm, it messes with the cookie texture.
- → Can I skip the food processor for this recipe?
Totally! Put the freeze-dried strawberries in a bag and crush them with a rolling pin until fine. Mix with the flour to spread the flavor evenly.
Conclusion
Upgrade buttery shortbread by blending freeze-dried strawberries into the dough and glaze for a fruity, naturally sweet cookie that's crisp yet tender.