STRAWBERRY SHORTBREAD COOKIES
These buttery and crumbly strawberry shortbread cookies are a delightful treat, perfect for showcasing fresh strawberries. The chilling time is important for the texture, so plan accordingly. They're a simple yet elegant dessert for any occasion.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened but still slightly cool
- ½ cup granulated sugar
- ¼ teaspoon salt
- 2 cups all-purpose flour
- 1 cup chopped fresh strawberries
Instructions
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes using an electric mixer.
- Add salt: Stir in the salt.
- Add flour: Gradually add the all-purpose flour to the butter and sugar mixture, mixing on low speed until just combined. Do not overmix.
- Fold in strawberries: Gently fold in the chopped strawberries.
- Chill the dough: Cover the dough and refrigerate for at least 1 hour, or preferably overnight. This chilling period is crucial for preventing spreading and making the dough easier to handle.
- Preheat and prepare: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape the cookies: There are a few ways to shape the cookies:
- Slice-and-bake: Roll the dough into a log about 2 inches in diameter. Wrap in plastic wrap and chill. Once chilled, slice the log into ¼-inch thick rounds.
- Cut-out cookies: Roll out the chilled dough to about ¼-inch thickness on a lightly floured surface. Use cookie cutters to cut out desired shapes.
- Drop cookies: Scoop rounded tablespoons of dough onto the prepared baking sheets.
- Bake: Place the cookies on the prepared baking sheets, leaving about 1 inch between cookies. Bake for 15-20 minutes, or until the edges are lightly golden brown. Be careful not to overbake.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- hilling is Key: Chilling the dough is essential for preventing spreading and making the dough easier to handle. Don't skip this step!
- Strawberry Size Matters: Chop the strawberries into small pieces so they distribute evenly. Large chunks can make the cookies difficult to handle and bake unevenly.
- Avoid Overmixing: Overmixing the dough develops the gluten and will result in tough cookies. Mix just until combined.
- Baking Time Varies: Baking times may vary. Watch the cookies closely and check for doneness with a toothpick. Slightly underbaking will result in softer cookies.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.