Pink Strawberry Butter Cookies (Print Version)

# Ingredients:

→ Shortbread Base

01 - Soft unsalted butter (1 cup)
02 - Fine sugar dust (½ cup)
03 - Pure vanilla (1 teaspoon)
04 - White flour (2¼ cups, lightly scooped)
05 - Table salt (¼ teaspoon)

→ Strawberry Elements

06 - Crunchy dried strawberries (2 tablespoons, pulverized)
07 - Mashed strawberries (¼ cup, for topping)
08 - Fine sugar dust (1 cup, for topping)

# Instructions:

01 - Smash dried strawberries in your food processor until they turn into a fine dust
02 - Whip butter with vanilla for 2 minutes, throw in sugar dust and mix another 2 minutes till it's puffy
03 - Stir in your strawberry powder, then add flour and salt just until it comes together. It'll be a bit crumbly
04 - Shape into a ball, flatten to ¼-inch between two floured parchment sheets, cool in fridge for 1 hour or freezer for 30 minutes
05 - Stamp out shapes, pop in a 350°F oven for 10-12 minutes with 1 inch gaps. Leftover dough can be reshaped and chilled
06 - Mash fresh strawberries smooth, then stir with sugar dust until blended
07 - After cookies cool completely, dunk them in your topping, maybe sprinkle with extra strawberry bits, and dry on a wire rack

# Notes:

01 - Size of cookie cutters changes how many you'll get
02 - Always grind berries first, then measure
03 - Scoop flour gently into cups and level off - don't push it down
04 - Let cookies cool totally before adding topping

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