Strawberry Shortbread
When you think of classic cookies that never go out of style, strawberry shortbread is likely one of the first to come to mind. This delightful treat combines the buttery richness of shortbread with the sweet, tangy freshness of ripe strawberries, creating a perfect harmony of flavors and textures.
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped fresh strawberries about 4-5 medium strawberries
- Optional: powdered sugar for dusting
Instructions
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Mix the dough: In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.
- Add the dry ingredients: Gradually add the flour and salt, mixing until combined. Add vanilla extract and mix again.
- Fold in the strawberries: Gently fold in the chopped strawberries until they are evenly distributed throughout the dough.
- Shape the cookies: Scoop spoonfuls of dough and shape them into small rounds or use a cookie cutter for a more uniform shape. Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
- Bake: Bake the shortbread cookies in the preheated oven for 18-22 minutes, or until the edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Optional dusting: Once the cookies are completely cooled, dust with powdered sugar for an extra sweet touch.
Tried this recipe?Let us know how it was!