Strawberry Shortbread Butter Cookies (Print Version)

# Ingredients:

→ Shortbread Cookies

01 - 320 grams unbleached all-purpose flour
02 - 21 grams freeze-dried strawberries
03 - 227 grams unsalted butter, at room temperature (18–20°C)
04 - 114 grams granulated sugar
05 - 0.5 teaspoon kosher salt
06 - 1 teaspoon pure vanilla extract

→ Strawberry Glaze

07 - 120 grams powdered sugar
08 - 14 grams freeze-dried strawberries
09 - 3–5 tablespoons whole milk

# Instructions:

01 - Place one-third of the flour (approximately 107 grams) and all the freeze-dried strawberries (21 grams) in a mini food processor. Process until the strawberries are ground into a fine powder, fully incorporated with the flour. Combine this mixture with the remaining flour in a medium mixing bowl.
02 - Add the unsalted butter, granulated sugar, vanilla extract, and kosher salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth and creamy, about 2 minutes. Scrape down the bowl and paddle attachment as needed.
03 - Add the flour and strawberry mixture in one addition to the butter mixture. Mix on low speed until fully combined. Continue mixing until the dough forms a cohesive ball; initial crumbliness is normal.
04 - Turn the dough out onto a lightly floured surface or a piece of parchment. Gently shape it into a rectangle and lightly flour the top to prevent sticking. Roll out to a thickness of 1.25 cm.
05 - Using a 5 cm round cookie cutter, cut circles from the dough. Arrange the rounds 2 cm apart on a parchment-lined tray. Prick the center of each with a fork to prevent puffing during baking.
06 - Refrigerate the cut cookies on the tray for at least 20 minutes to help them maintain their shape during baking. If chilling for longer than 2 hours, cover tightly with plastic wrap.
07 - Preheat the oven to 150°C (300°F). Transfer the chilled cookies to a parchment-lined half baking sheet and arrange with space between each. Bake for 20 to 23 minutes, or until the bottoms are lightly golden and the cookies hold together when gently lifted.
08 - Remove the cookies from the oven and let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
09 - In a mini food processor, pulverize the powdered sugar and freeze-dried strawberries (14 grams) until a pale pink powder is achieved. Transfer to a small bowl, then stir in 3 tablespoons of whole milk. Mix until creamy and smooth, adding additional milk in 2–3 ml increments to adjust the consistency if needed.
10 - Dip the cooled cookies upside down into the glaze, ensuring the tops are evenly coated. Allow excess glaze to drip off, then place cookies on a wire rack. Let set until the glaze is firm.
11 - Store unglazed cookies in an airtight container at room temperature for up to 10 days. Glazed cookies remain stable at room temperature for 2–3 days, then should be refrigerated for extended freshness.

# Notes:

01 - Pulverizing freeze-dried strawberries with flour ensures even distribution of flavor and color throughout the dough.
02 - Chilling the dough prior to baking minimizes spread and helps achieve the classic crumbly shortbread texture.
03 - Shortbread cookies improve in flavor and texture after resting for a day.

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