Strawberry Shortbread
Laura Kanya
This recipe uses our decorating sugar for a crunchy edge and Strawberry powder along with strawberry flavoring for that extra burst of strawberry flavor. For the best results, make sure to chill the dough.
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Prep Time
25 minutes
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Cook Time
30 minutes
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Servings
34
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1 cup unsalted butter, room temperature
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½ cup granulated sugar
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2 tablespoons Ann Clark Freeze-Dried Strawberry Powder
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½ teaspoon strawberry flavoring
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2 cups (8 ½ ounces) all-purpose flour
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¼ teaspoon sea salt
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¼ cup Ann Clark Decorating Sparkling Sugar
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Food Processor * this can work creaming method in a stand mixer too.
Equipment Needed
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1
Place butter, sugar, powder and flavoring in a large food processor or and blend together on high, until incorporated, about 1 minute.
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2
Add flour and salt to the processor and pulse 10 times until just comes together.
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3
Turn dough out onto a floured surface and roll into a 12-inch log.
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4
Sprinkle Ann Clark Decorating Sugar onto the surface and roll log in it.
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5
Place the log into parchment, wrap and chill, for about 1 hour.
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6
Preheat oven 375F. Prepare 3 baking sheets with parchment paper.
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7
Slice cookies, about 1/4 inch thick and place on the prepared cookie sheets about 1 inch apart (about 11-12 per tray).
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8
Bake in preheated oven, until firm and golden on edges, about 10 minutes.
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9
Cool on the pan, until completely cool, about 15 minutes.
Notes & Tips:
- To make ahead: Make up to through step 5 and chill dough overnight
- Chill dough before and after slicing to achieve the cleanest looking cookie/hold it’s shape
Photo by Laura Kanya
