Strawberry Butter Cookies (Print Version)
# Ingredients:
01 -
Plain unbleached flour (320g or 11 1/4oz).
02 -
Freeze-dried strawberries (21g or 3/4oz).
03 -
Softened unsalted butter at 65-68°F (227g or 8oz).
04 -
White sugar (114g or 4oz).
05 -
Kosher salt (1/2 tsp).
06 -
Real vanilla extract (1 tsp).
07 -
Icing sugar (120g or 1 cup).
08 -
Extra freeze-dried strawberries for topping (14g or 1/2oz).
09 -
Fresh whole milk (3-5 tbsp).
# Instructions:
01 -
Blend 1/3 of your flour with the dried strawberries until they're completely ground up. Then stir in the leftover flour.
02 -
Beat the soft butter with sugar, salt and vanilla until it's nice and fluffy. Add your strawberry flour mix and combine until it all comes together.
03 -
Flatten dough to 1/2-inch thick, then cut using a 2-inch round cutter. Poke holes in the middle with a fork and pop in the fridge for 20 minutes.
04 -
Pop in a 300°F oven for about 20-23 minutes or until the bottoms just start to color. Let them cool completely.
05 -
Grind the icing sugar with strawberries until fine. Add milk gradually and stir until you get a smooth mixture.
06 -
Quickly dip the top of each cookie into the glaze and give a little shake. Place on a wire rack to set properly.
# Notes:
01 -
Cookies without glaze stay fresh for 10 days when stored at room temp.
02 -
You can freeze the raw dough for up to 3 months.
03 -
Always go for high-quality butter for tastier results.