Strawberry Shortbread Cookies (Print Version)

# Ingredients:

→ Cookie Base

01 - 1 cup softened salted butter (or plant-based butter for vegan option)
02 - ½ cup sifted powdered sugar
03 - 1 teaspoon pure vanilla extract
04 - 3 tablespoons freeze-dried strawberry powder
05 - 2 cups all-purpose flour (or gluten-free flour blend)

→ Topping

06 - ¼ cup white chocolate, melted (optional for drizzling)

# Instructions:

01 - If making your own strawberry powder, toss about 1 cup of freeze-dried strawberries into a blender or food processor. Pulse until you get a fine, powdery consistency, then measure out 3 tablespoons for the recipe.
02 - In a large mixing bowl, combine the softened butter, powdered sugar, vanilla, and strawberry powder. Using an electric mixer, whip everything together on medium-high speed for about 1-2 minutes until it's nice and fluffy.
03 - Gently fold in the flour using low speed, mixing just until everything barely comes together. The dough will feel sticky and soft - don't worry about a few flour streaks, and definitely don't overmix!
04 - Using your hands, form the dough into a thick log about 2 inches wide and 9-12 inches long. Wrap it snugly in plastic wrap and pop it in the fridge for at least an hour to firm up - this step is crucial for clean slicing!
05 - While the dough chills, heat your oven to 350°F and line a large baking sheet with parchment paper.
06 - Remove the chilled dough from the fridge and unwrap it. Using a sharp knife, slice the log into ½-inch thick rounds. Place them on your prepared baking sheet, spacing them about 1-2 inches apart.
07 - Bake for 11-15 minutes, watching for edges that look set and lightly golden. The centers should appear slightly puffed. They'll look a bit underdone, but that's perfect - they'll continue cooking as they cool.
08 - Let the cookies rest on the baking sheet for at least 10 minutes before carefully moving them to a cooling rack. If you want the white chocolate drizzle, melt it in a small bowl and drizzle in a zigzag pattern over the cooled cookies. Add extra strawberry powder or freeze-dried strawberry pieces while the chocolate is still wet.

# Notes:

01 - Store these delicate treats in an airtight container at room temperature for up to a week. For longer storage, freeze them in layers separated by parchment paper for up to 3 months.
02 - You can buy freeze-dried strawberry powder ready-made, or easily make your own by blending freeze-dried strawberries until powdery.
03 - For vegan cookies, simply swap in plant-based butter and vegan white chocolate. The texture and flavor remain just as delicious!
04 - When using gluten-free flour, make sure your blend contains xanthan gum. The cookies may be slightly more delicate, but they'll still taste amazing.

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