Strawberry Shortbread Sugar Cookies Recipes

STRAWBERRY SHORTBREAD COOKIES

Steps:

• Line baking sheets with parchment paper.
• Put the butter, sugar, and extract, if using, in the bowl of a food processor or stand mixer. Sift in the strawberry powder to avoid lumps. Cream well. Make sure your strawberry powder is well incorporated and the mixture is streak free.
• Add the flour and pulse about 10 times, then run the machine briefly, just until the dough comes together into a lump or lumps. If using a stand mixer, add the flour on low and mix until the dough comes together.
• Turn the dough out onto a floured surface and finish bringing it together, if necessary, with your hands. When it is smooth with no crumbly spots remaining, form it into a disk. Wrap in plastic and refrigerate until firm, about 2 hours.
• Preheat oven to 350F
• Roll out the dough on a lightly floured surface to a 1/4 inch thickness and cut out with a cookie cutter. I used a 2 inch cookie cutter for about 20 cookies. I like to refrigerate the cut cookies for 15-20 minutes before baking.
• Bake the cookies for 8 to 10 minutes, depending on the thickness of your cookies. I like my shortbread on the softer side, but if you prefer it crunchy, bake a little longer. Don't let them get browned.
• 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. Let dry before eating. Note: you can also brush the edges and roll in sugar before baking, if you prefer.

STRAWBERRY SHORTBREAD SUGAR COOKIES

Steps:

• Clean and cut strawberries in slices, cover and place in fridge so they can make their own syrup while baking add a tablespoon of sugar to help. (optional).
• Line a cookie sheet with parchment paper, use a nonstick pan, or use cooking spray. (For quicker cooking, I use two cookie sheets).
• Mix butter and powdered sugar in stand mixer. (Or hand mixer).
• Once butter and powdered sugar is fluffy, mix vanilla until evenly combined.
• In a seperate bowl, combine flour and baking powder and slowly add to butter/powdered sugar mixture. (Use low speeds and do not over-mix).
• Form two balls of dough and place in fridge wrapped in plastic wrap and preheat the oven to 350 degrees.
• Once dough is chilled and firm (about 30 mins) remove one ball of dough and roll on floured surface and use cookie cutter, or you can roll into a log and cut slices. Transfer to cookie sheet, then repeat with second ball of dough.
• Bake for 9-12 mins or until edges are golden. If the whole cookie is golden or brown it will turn out too crunchy. These cookies are best on the soft side.
• While cookies are cooling, mix instant vanilla pudding and milk in a bowl. As pudding sets (5 mins) use stand or hand mixer to whip the whipping cream and sugar. (optional since pudding adds sweetness). Once stiff peaks form, fold into pudding with rubber spatula.
• Spoon pudding mix onto cookies to make it look like a thick layer of icing, then place a slice or two of strawberries on each cookie.
• Experiment with the flavors! You can do cheesecake pudding with fresh raspberries or blueberry pie filling, or even banana creme pudding with fresh banana slices on top.