Homemade Strawberry Shortbread Cookies with Fresh Glaze
Whip up creamy shortbread cookies using freeze-dried strawberries and sweet strawberry topping. Just a few simple ingredients create perfect strawberry…
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Cooking tools:
- Food processor
- Stand mixer
- Kitchen scale
- Cookie cutter
- Fork
- Chopsticks
- Mixing bowl
- Spatula
- Whisk
- Baking sheet
- Oven
- Refrigerator
- Cooling rack
- Airtight container
Ingredients
- Plain flour, not bleached (320 grams/11 1/4 ounces).
- Strawberries, freeze-dried (21 grams/3/4 ounce).
- Soft butter without salt, around 65-68°F (227 grams/8 ounces).
- White sugar (114 grams/4 ounces).
- Salt, kosher type (1/2 teaspoon).
- Real vanilla extract (1 teaspoon).
- Sugar, powdered form (120 grams/1 cup).
- More freeze-dried strawberries for topping (14 grams/1/2 ounce).
- Milk, straight from the carton (3-5 tablespoons).
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