BTW – your strawberry buttermilk cake is my most favorite cake in the world! Beat in flour until smooth, scraping the sides of the bowl with a rubber spatula. It is a success! I love trying out new ingredients and techniques, reinventing the classics, and hunting down the next great flavor. Roll each portion of dough to 1/4-inch thickness on a lightly floured surface. This will happen almost instantly. All Rights Reserved. The View from Great Island is a participant in the Amazon Services LLC Associates Program. I like to refrigerate the cut cookies for 15-20 minutes before baking. Sparkling sugar adds a sweet crunch to this fab strawberry cookie! My recipes are never fussy and always exciting ~ there are 1600 and counting on the blog. How would strawberry Quik work in these cookies? Transfer baking sheets to a wire rack to cool completely. I’m sampling another cookie as I write this, and I’m struck by the unique flavor…I think you’re really going to love these cookies, please let me know what you think if you try them…. Oh. Food Stylist: Simon Andrews. That way I can add it to shortbread without any extra liquid, which would ruin the texture of the cookie. Note that the cookies are very sweet so you may not want to add any sugar at all. (You can also buy strawberry powder ready made, if you prefer.). you might be wondering if you could do the same thing with these cookies and the answer is yes! I do not have a high speed blender. When was the last time you had a strawberry cookie? You just need enough to get the juices flowing. I usually make my shortbread by just pressing the dough into an even layer in a pan. Slice washed strawberries in 1/8-inch-thick slices. Can you bake these and then freeze them (for maybe 3 weeks or so), then let them thaw out before serving at a party? Perfect for a girl baby shower. When ready to serve, sprinkle strawberries with a little sugar and let them sit for 15 minutes to release their juices. These cookies have a little more sugar than most shortbread recipes, so they’re especially crisp, but since they are on the sweet side, use a light hand when adding sugar to the berries. I grow tons of strawberries and have a dehydrator – do you think dehydrated berries would pack as much punch as freeze dried berries? Sparkly Strawberry Shortbread Cookies are pretty in pink with an explosive berry flavor. My dough is chilling now. I have quite a few freeze dried fruits in my pantry right now… but not strawberries. Find freeze dried strawberries in the dried fruit section of your market, or find them. The cookies are good dipped in the rhubarb butter! My mission? The frilly edge of sparkling sugar gives a nice crunchy contrast to the buttery shortbread, too. Tuck a cookie or two in each bowl and serve with spoons. I don’t think it would have enough flavor, Irene. Granted, the cookies won’t end up as pretty, but, what do you think? Probably never, right? https://divascancook.com/easy-strawberry-shortcake-cookies-recipe These look great!! I use a pasteruized egg. Privacy Policy. This Isn’t Strawberry Shortcake As You Know It. Still delicious though,! Subscribe now for full access. Then I couldn’t roll the dough out. Amazon Associates is designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Cream well. Like this, but would like more strawberry powder next time. Let dry before eating. Brilliant! And frankly, it’s almost unbelievable that it does, but omg, these cookies actually taste like fresh strawberries. Sparkly Strawberry Shortbread Cookies are pretty in pink cookies that might look demure, but they pack an explosive berry flavor. It’s freeze dried strawberries. Worked great! Thanks for sharing the recipe. Sparkly Strawberry Shortbread Cookies are pretty in pink cookies that might look demure, but they pack an explosive berry flavor. Before I read the comments I tried rolling it in a log instead of cutting them out. Divide dough in half. You’ll need to let the dough rest and warm up a little bit before rolling, that’s normal Michael. When it is smooth with no crumbly spots remaining, form it into a disk. What measurements would you suggest? Yum and thanks! I rim them with a little sparkling sugar for a little pizazz. https://www.delish.com/.../a26132823/strawberry-shortcake-cookies-recipe Preheat oven to 375 degrees. Get recipes, tips and NYT special offers delivered straight to your inbox. To get you fired up about good food! The frilly edge of sparkling sugar gives a nice crunchy contrast to the buttery shortbread, too. Its not just for looks, either, it adds an appealing sweet crunch. I refrigerated the dough as per the instructions. You can use a food processor, too, but the powder won’t be as fine. I use freeze dried fruit in my sourdough scones. Using an electric stand mixer fitted with the paddle attachment, or an electric hand mixer, cream butter and sugar until light and fluffy, about 2 minutes. When ready to bake, heat oven to 350 degrees and line two baking sheets with parchment paper or nonstick liners. https://www.tasteofhome.com/recipes/berry-shortbread-dreams Frankly I don’t think these cookies need any embellishment other than the sprinkle of sugar. This might be the ultimate strawberry cookie! You just want a very fine powder. Great idea, or use other freeze dried fruit. In this summery dessert, golden-edged cookies are paired with syrupy strawberries and fluffy whipped cream for a result that’s a bit like strawberry shortcake, but crunchier and a lot more buttery. Cool on the pan for about 15 minutes, until the cookies are firm enough to handle, and then lightly brush the edges with egg white, and roll in sparkling sugar. I used a rolling pin and parchment paper to pulverize my dehydrated strawberries, then put them through the strainer. Then wrap it up and chill until it’s thoroughly cold, at least 3 hours (and up to 5 days). Don't let them get browned. So far, I’ve tried 3 of your recipes and passed them on to my mom and sister! Wrap in plastic and refrigerate until firm, about 2 hours. This might be the ultimate strawberry cookie! I just came across your recipe. Do you think you could use freeze dried blueberries for a boy baby shower? But you can do it that way. Read all the details in my how to make pansy topped shortbread post. A 1.2 ounce bag makes about 3-4 tablespoons of delicious strawberry ‘dust’. Your blender should be able to pulverize the freeze dried strawberries into a fine powder. Right up until my first bite I wasn’t sure this one was going to work.