STRAWBERRY SHORTBREAD COOKIES

 I love when I can share a new recipe with you from a Cafe Treats Baker, but especially when it is so different from any treat we have had. Newby Cafe Treats Baker, Dorene, decided to make this shortbread and I know a lot of people were glad she did. They were awesome!!!!

I personally want to try these myself, but first I have to buy some freeze-dried strawberries. I have seen them at Aldi, a grocery store I frequent, but have never seen a recipe for using them. Now I do though.

Dorene saw the recipe in the new Southern Living magazine. She said she froze the dough at least 24 hours maybe 25. She also said she only baked hers 10 - 11 minutes.* She then allowed them to cool on the cookie sheet. I would imagine it would depend on the thickness of the dough when you cut them out.

PRINT RECIPE.

STRAWBERRY SHORTBREAD COOKIES

1       cup freeze-dried strawberries (from 1 {1 - oz} pkg) plus more for garnish

3/4    cup unsalted butter, softened (1-1/2 sticks)

1-1/2 cup powdered sugar, divided

1/2    teaspoon vanilla bean paste or extract

1-1/2 cups flour, plus more for work surface and cutters

1/2    teaspoon kosher salt

2       tablespoons fresh lemon juice (from 1 lemon)

In a food processor, process the strawberries until finely ground (the consistency of granulated sugar), about 30 seconds, set aside.

Beat the butter and 1/2 cup of the powdered sugar in a stand mixer on medium speed until smooth, about 1 minute.

Beat in the vanilla and ground strawberries until combined, about 30 seconds. Set aside.

Whisk together the flour and salt in a medium bowl until combined. 

With  the mixer on low speed, gradually add the flour mixture to the butter mixture, beating just until dough comes together, about 1 minute. Don't forget to scrape the sides of the bowl as needed. 

Shape the dough into a 6 - inch disk and wrap in plastic wrap. Let it chill until firm, at least 1 hour or up to 24 hours.

Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper. Set aside.

Roll out the dough on a lightly floured work surface to 1/4 inch thickness. Cut desired shapes using lightly floured 2 - inch cookie cutters.

Combine scraps of dough til smooth and return to the refrigerator.

Place cut shapes onto prepared baking sheet about 1 inch apart and freeze until firm about 10 minutes.

Bake until the edges are set, about 14 to 16 minutes. Depending on the thickness of the dough, they might be done sooner.* Allow to cool for 5 minutes before removing the baked cookies from the cookie sheet to a wire rack to finish cooling completely, about 30 minutes.

(Crush additional freeze-dried strawberries that you will sprinkle over the glazed cool cookies.)

In a medium bowl, whisk together the lemon juice and remaining 1 cup of powdered sugar until smooth. 

Dip, drizzle, or spread the glaze over the cooled cookies  as desired.

Sprinkle the crushed freeze-dried strawberries over the cookies. Let stand until the glaze is set about 30 minutes.