Strawberry Flecked Shortbread Cookies
These Strawberry Flecked Shortbread Cookies bring a luxurious, fruity twist to the traditional favorite. Real strawberry bits dot the buttery dough, creating a visually stunning and delicious treat perfect for any occasion. Whether paired with tea or enjoyed on their own, these cookies are a delightful nod to sweet indulgence.
Ingredients
- 1 cup Unsalted Butter room temperature
- ¾ cup Confectioner's Sugar
- ½ teaspoon Vanilla
- 2 cups Flour
- 2 tablespoon Cornstarch
- ½ teaspoon Salt
- ½ cup Freeze Dried Strawberries, crushed
Instructions
- Crush the Freeze Dried Strawberries into medium-sized pieces. I used the back of a wooden spoon to break the Strawberries up. Filter out the powder from the pieces of the strawberry. See notes above for more details on this.
- Lay the Strawberry pieces on a plate and put in the fridge to chill while preparing the Shortbread dough.
- Using either a Stand or Hand Mixer, Cream the Butter. Add Vanilla and mix.
- In another bowl Sift the Corn Starch, Flour, Salt, and Confectioner's Sugar together.
- Slowly add the Dry mixture to the Butter. I took about a ¼ cup at a time and mixed a little bit before adding more. Do this until all of the flour has been mixed with the butter and the dough starts to form. If the dough is too crumbly, use your hands to finish bringing it together. Don't over mix.
- Fold the chilled Strawberry pieces evenly into the shortbread dough. Chill the dough for 30-45 minutes.
- Preheat the oven to 350 °F.
- Once the dough is chilled and while the oven is pre-heating, take the dough out of the fridge. Give it a couple minutes to warm slightly so it is easier to roll the dough out approximately ¼" thin. Using a cookie cutter, cut out your desired shape and put each piece on parchment or a cutting board into the freezer for about 5 minutes. I did this in groups of 8-12 cookies and baking one sheet at a time.
- Once your cut cookies have chilled for 5 minutes, place each cookie with space between on a parchment-lined baking sheet and bake for 11-15 minutes. Baking time will vary based on your oven, the thickness, and the size of the cookie cutter you are using.
- Cookies are done once they have a slightly golden edge. Remove finished cookies from the oven and allow them to cool on a wire rack. If you have remaining dough: roll it out again, cut, freeze, and bake repeating the previous steps for each batch.
Notes
-I got about 24 cookies using a 3" heart-shaped cookie-cutter. The amount of cookies you get will vary based on the size of the cookie-cutter and the thickness.
-With rolling the cookies and having pockets formed from the strawberry bits, sometimes small bubbles can form on the surface. By freezing each individual cookie, this should reduce chances of that happening.
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