Strawberry Glaze Cookies (Print Version)
# Ingredients:
→ Shortbread Layer
01 -
1 cup of soft unsalted butter
02 -
½ cup icing sugar
03 -
1 tsp vanilla essence
04 -
2¼ cups plain flour, measured and leveled
05 -
¼ tsp salt
→ Strawberry Components
06 -
2 tbsp of freeze-dried strawberries, finely ground
07 -
¼ cup blended strawberry for topping
08 -
1 cup icing sugar for topping
# Instructions:
01 -
Use a food processor to grind freeze-dried strawberries into a fine powder.
02 -
Blend butter and vanilla for about 2 minutes. Add icing sugar and beat again for another 2 minutes until it's light and fluffy.
03 -
Mix in the powdered strawberries, then slowly add the flour and salt. The dough should be just mixed and slightly crumbly.
04 -
Shape the dough into a ball, roll it flat to about ¼ inch between floured parchment sheets, and refrigerate for an hour. For quicker chilling, freeze for 30 minutes.
05 -
Cut out shapes from the dough, arrange them on a baking tray at least an inch apart, and bake at 350°F for 10-12 minutes. Re-roll dough scraps and keep them cool as needed.
06 -
Blend fresh strawberries until smooth. Combine the strawberry puree and icing sugar, stirring until smooth.
07 -
Dip cooled cookies into the glaze. Sprinkle crushed strawberries on top if you'd like, and let them dry completely on a rack.
# Notes:
01 -
The number of cookies depends on your cutter size.
02 -
Measure strawberry powder after you've ground it.
03 -
Don’t pack your flour—spoon and level for accuracy.
04 -
Cookies need to cool down before you glaze them.