STRAWBERRY SHORTBREAD | BETTER HOMES & GARDENS
Who doesn't love a delicious strawberry shortbread recipe? These easy shortbread cookies are drizzled with a pretty pink strawberry glaze, making these shortbreads the perfect dessert.
Provided by Better Homes & Gardens
Prep Time 45 minutes
Yield about 54 2-inch cookies or 108 1-1/2-inch cookies
Number Of Ingredients 8
Steps:
Nutrition Facts : Calories 84 calories, CarbohydrateContent 12 g, CholesterolContent 9 mg, FatContent 4 g, FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, SodiumContent 31 mg, SugarContent 7 g
STRAWBERRY VANILLA SHORTBREAD COOKIES RECIPE BY SHANNON ...
These delicate Strawberry Vanilla Shortbread Cookies are packed with flavor from homemade dried strawberries. Dipping them in chocolate after baking is optional, but it certainly adds to these beautiful and delicious treats.Recipe courtesy of Imperial Sugar
Provided by THEDAILYMEAL.COM
Total Time 2 hours 42 minutes59S
Prep Time 24 minutes59S
Cook Time 2 hours 17 minutes59S
Yield 25
Number Of Ingredients 8
Steps:
- Preheat oven to 200°F or use a dehydrator.
- Slice washed strawberries in 1/8-inch-thick slices.
- If using an oven, place strawberry slices very close on a silicone cookie sheet or parchment paper.
- If using a dehydrator, set on high or follow manufacturer’s directions.
- Place in oven and if oven setting allows, reduce oven temperature to 180°F.
- Total drying time will take about 2 hours in an oven or 3 hours in dehydrator.
- The strawberries do not have to be crisp; chewy dry is sufficient.
- Sift flour and set aside.
- Mix butter, salt, and powdered sugar until very well combined.
- Add egg yolk and vanilla and mix well.
- Once no butter lumps remain, add sifted flour and mix until just combined.
- Do not overmix.
- Keep about 25 strawberry slices for décor and add remaining amount in cookie batter.
- Press or roll dough into a 10x10-inch square.
- Place sheet into freezer for about 20-30 minutes or until it is possible to make perfectly square cuts.
- Preheat oven to 350°F.
- Line cookie sheets with parchment paper.
- Set aside.
- Cut cookie dough into 2x2-inch squares and place on prepared cookie sheets about 1/2-inch apart.
- If frozen solid, allow cookie dough to reach room temperature before baking.
- Bake until edges of shortbreads turn a pale golden, about 15-18 minutes.
- Let cool completely before melting chocolate.
- Place chocolate in a bowl and add 2 tablespoons vegetable oil to make melting easier.
- Place over barely simmering water and stir until melted.
- Dip each shortbread halfway in chocolate and decorate with a dried strawberry half.
Nutrition Facts : ServingSize 1 serving, Calories 203 calories, SugarContent 11 g, FatContent 12 g, CarbohydrateContent 21 g, CholesterolContent 29 mg, FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 8 g, SodiumContent 38 mg, TransFatContent 0.3 g
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