Soft Strawberry Treat (Print Version)

# Ingredients:

01 - Room-temperature unsalted butter, between 65-68°F (8 ounces/227 grams).
02 - Granulated sugar (4 ounces/114 grams).
03 - Powdered sugar, sifted (1 cup/120 grams).
04 - Unbleached plain flour (11 1/4 ounces/320 grams).
05 - Freeze-dried strawberries for the dough (3/4 ounce/21 grams).
06 - Additional freeze-dried strawberries for glaze (1/2 ounce/14 grams).
07 - Kosher salt (1/2 teaspoon).
08 - Pure vanilla extract (1 teaspoon).
09 - Whole milk (3-5 tablespoons).

# Instructions:

01 - Blend a third of the flour along with freeze-dried strawberries until powdery. Stir into the rest of the flour.
02 - Beat together butter, sugar, vanilla, and salt until creamy. Add in the flour mixture and combine until dough forms.
03 - Flatten dough to a half-inch thickness and cut out 2-inch circles. Poke holes in the center with a fork and refrigerate for 20 minutes.
04 - Bake in a 300°F oven for 20-23 minutes, or until the bottoms are lightly golden. Let them cool completely.
05 - Pulse powdered sugar and strawberries into a fine powder. Stir in just enough milk to make a smooth glaze.
06 - Dip cookie tops into the glaze, letting extra drip off. Place on a rack to set.

# Notes:

01 - Store unglazed cookies for up to 10 days at room temperature.
02 - Freeze the dough for as long as 3 months.
03 - Using high-quality butter makes a big difference.

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