Name: Strawberry Shortbread Cookies recipe
Ingredients: Dry Ingredients: 2 ½ cups All-Purpose Flour, spooned and leveled; ½ cup Granulated Sugar; ¼ cup Powdered Sugar (Confectioners’ Sugar) – Adds tenderness; ½ teaspoon Salt – Balances sweetness and enhances flavour; Wet Ingredients: 1 cup (2 sticks or 226g) Unsalted Butter, softened to room temperature (but still cool to the touch) – Crucial for texture; 1 teaspoon Pure Vanilla Extract; Strawberry Component: 1 cup Freeze-Dried Strawberries – Provides concentrated flavour and colour without sogginess; Optional additions/finishes: Coarse Sanding Sugar for sprinkling (adds sparkle and crunch); 1-2 teaspoons Lemon Zest (adds brightness, optional); White Chocolate Chips (about ½ cup, optional); Simple Glaze (Powdered sugar + milk/lemon juice, optional)

Ingredients

Scale

- Dry Ingredients:
  - - 2 ½ cups All-Purpose Flour, spooned and leveled
  - - ½ cup Granulated Sugar
  - - ¼ cup Powdered Sugar (Confectioners’ Sugar) – Adds tenderness
  - - ½ teaspoon Salt – Balances sweetness and enhances flavour

- Wet Ingredients:
  - - 1 cup (2 sticks or 226g) Unsalted Butter, softened to room temperature (but still cool to the touch) – Crucial for texture
  - - 1 teaspoon Pure Vanilla Extract

- Strawberry Component:
  - - 1 cup Freeze-Dried Strawberries – Provides concentrated flavour and colour without sogginess

- Optional additions/finishes:
  - - Coarse Sanding Sugar for sprinkling (adds sparkle and crunch)
  - - 1–2 teaspoons Lemon Zest (adds brightness, optional)
  - - White Chocolate Chips (about ½ cup, optional)
  - - Simple Glaze (Powdered sugar + milk/lemon juice, optional)

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Instructions

1. Prepare the Freeze-Dried Strawberries:
  - - Place the freeze-dried strawberries into a food processor or a high-powered blender.
  - - Pulse until they are ground into a fine powder. You may have some small flecks remaining, which is okay. You should have roughly ½ to ¾ cup of powder. Set aside.
  - - Alternatively, place them in a sturdy zip-top bag, seal it well, and crush them finely with a rolling pin.

1. Combine Dry Ingredients:
  - - In a medium bowl, whisk together the all-purpose flour, granulated sugar, powdered sugar, salt, and the prepared freeze-dried strawberry powder. If adding lemon zest, whisk it in here too.
  - - Ensure everything is well combined and there are no large clumps of strawberry powder or sugar. Set aside.

1. Cream Butter and Vanilla:
  - - In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the softened unsalted butter on medium speed until it’s smooth and creamy (about 1-2 minutes). Don’t overbeat it to the point of being airy like for a cake.
  - - Beat in the pure vanilla extract until combined.

1. Combine Wet and Dry Ingredients:
  - - With the mixer on low speed, gradually add the flour and strawberry mixture to the creamed butter.
  - - Mix just until the dough starts to come together and most of the flour is incorporated. Be careful not to overmix! Overmixing develops gluten and will result in tough cookies instead of tender shortbread. The dough will look crumbly but should hold together when pressed.
  - - If adding white chocolate chips, stir them in gently by hand at the very end.

1. Shape the Dough (Two Options):
  - - Option A: Slice-and-Bake Logs:
      - Turn the crumbly dough out onto a clean surface. Gently bring it together with your hands into a cohesive mass.
      - Divide the dough in half. Roll each half into a log approximately 1.5 to 2 inches in diameter.
      - Wrap each log tightly in plastic wrap or parchment paper.
  - - Option B: Rolled and Cut-Out Cookies:
      - Bring the dough together into a disc shape. Wrap it tightly in plastic wrap.

1. Chill the Dough (Essential Step):
  - - Refrigerate the dough logs or disc for at least 1 hour, or preferably 2 hours (or up to 3 days). Chilling is crucial for several reasons: it prevents the cookies from spreading too much during baking, solidifies the butter for a better texture, and allows the flavours to meld. Do not skip this step!

1. Preheat Oven and Prepare Baking Sheets:
  - - When ready to bake, preheat your oven to 350°F (175°C).
  - - Line two large baking sheets with parchment paper or silicone baking mats.

1. Cut or Roll Out the Cookies:
  - - For Slice-and-Bake Logs: Unwrap one chilled dough log. If desired, brush the outside lightly with water or a beaten egg white and roll it in coarse sanding sugar for a sparkly finish. Using a sharp knife, slice the log into rounds about ⅜ to ½ inch thick. Place the rounds about 1-2 inches apart on the prepared baking sheets. Repeat with the second log.
  - - For Rolled and Cut-Out Cookies: Unwrap the chilled dough disc. On a lightly floured surface, roll the dough out to about ⅜ to ½ inch thickness. Use cookie cutters to cut out desired shapes. Carefully transfer the cut-outs to the prepared baking sheets, placing them 1-2 inches apart. Gather scraps, re-roll gently (minimizing extra flour), and cut more cookies until dough is used. Note: Re-chilling the cut-outs for 15 minutes before baking can help them hold their shape even better.

1. Bake the Cookies:
  - - Bake in the preheated oven for 12-16 minutes. The exact time will depend on the thickness and size of your cookies and your oven.
  - - The cookies are done when the edges are set and just barely beginning to turn a very light golden brown. The tops should still look relatively pale, especially for shortbread. Do not overbake, as they will become hard rather than tender.
  - - Rotate the baking sheets halfway through baking if your oven bakes unevenly.

1. Cool the Cookies:
  - - Let the cookies cool on the baking sheets for 5-10 minutes. They will be fragile when hot.
  - - Carefully transfer the cookies to a wire rack to cool completely. Shortbread texture improves as it cools.

1. Optional Glaze:
  - - If desired, once the cookies are completely cool, whisk together about 1 cup of powdered sugar with 1-2 tablespoons of milk or lemon juice until smooth. Drizzle over the cookies and let the glaze set.

1. Store:
  - - Store cooled cookies in an airtight container at room temperature for up to 5-7 days.

Nutrition

Serving Size: one normal portion
Calories: 100 - 150