Strawberry Shortbread Cookies - Bake from Scratch

      This cookie is just as delightful to look at as it is to eat. The sweet, vibrant flavor of strawberries is beautifully enhanced by a zing of tartness from the lemon zest and balanced with soothing vanilla. A dusting of finely ground freeze-dried strawberries not only gives these cookies a splash of color but also intensifies the strawberry flavor. Be sure to apply the topping before the vanilla glaze hardens to ensure it sticks properly.

      Yields approximately 15 cookies.

      Ingredients for Cookies:

      - ¾ cup (170 grams) unsalted butter, softened

      - ⅔ cup (133 grams) granulated sugar

      - 1 teaspoon lemon zest

      - ½ teaspoon kosher salt

      - ½ teaspoon vanilla extract

      - 2 cups (250 grams) all-purpose flour

      - ¾ cup (15 grams) freeze-dried strawberries, finely ground

      Ingredients for Glaze:

      - 1¼ cups (150 grams) confectioners’ sugar

      - 5 teaspoons (25 grams) water

      - ¼ teaspoon vanilla powder

      - 1/8 teaspoon kosher salt

      Garnish:

      - Ground freeze-dried strawberries

      Instructions for Cookies:

      In the bowl of a stand mixer using the paddle attachment, cream together the butter, granulated sugar, and lemon zest at medium speed for 3 to 4 minutes, making sure to scrape the bowl's sides. Add in the salt and vanilla extract, and beat at medium-low speed until blended. In a separate medium bowl, mix the flour and finely ground strawberries together. Gradually add the flour mixture to the butter mixture, mixing at low speed until combined and the dough begins to form (it will be crumbly). Work the dough by hand in the bowl until it forms a ball. Transfer the dough onto plastic wrap and shape it into a log approximately 2½ inches thick and about 7 inches long. Wrap the log in plastic wrap and chill until firm, roughly 30 minutes.

      Preheat the oven to 300°F (150°C) and line baking sheets with parchment paper. Use a sharp knife to cut ¼ inch from both ends of the log, then slice it into 15 pieces, each about 3/8 inch thick. Arrange the slices 2 inches apart on the prepared baking sheets and freeze until firm, about 10 minutes. Bake until the tops appear dry and set, approximately 14 minutes. While the cookies are still warm, use a 4- to 5-inch round cutter to gently swirl around each cookie to create a uniform shape. Allow to cool on the sheets for 10 minutes before transferring them to a wire rack to cool completely.

      Instructions for Glaze:

      In another medium bowl, mix together the confectioners’ sugar, 5 teaspoons (25 grams) of water, vanilla powder, and salt until smooth. Drizzle over the cooled cookies as desired and immediately sprinkle with ground strawberries if you like. Let stand until the glaze hardens. Store in an airtight container for up to 3 days.

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