Strawberry shortbread cookies are soft and buttery, AND covered in a strawberry glaze for that extra fruity flavor! Made with freeze-dried strawberries.

Ingredients

FOR THE COOKIES:

1 cup + 2 tbsp all-purpose flour

1/2 cup + 2 tbsp icing sugar

3/4 cup + 3 tbsp butter, softened

1/2 tsp vanilla extract

1/2 cup freeze-dried strawberries, slightly crushed

pinch of salt

FOR THE GLAZE:

6 tbsp freeze-dried strawberries, crushed into a powder (in a blender or food processor)

3/4 tsp lemon juice

1 1/2 tbsp butter, melted

2 tbsp milk

3/4-1 cup icing sugar

Directions

FOR THE COOKIES:

1. Add butter and icing sugar to a bowl and beat until smooth. Mix in vanilla, then add in the flour and pinch of salt.

2. Roughly chop the freeze-dried strawberries and stir them into the dough. Form the dough into a log shape and wrap in plastic wrap. NOTE: the log should be roughly 7 inches long and 1 1/4 inch thick. Refrigerate for 1 hour.

3. Once dough has chilled, preheat the oven to 350°F. Line a baking sheet with parchment paper.

4. Slice the dough into pieces that are just under 1/2 inch thick. Bake for 8-11 minutes, or until the edges are slightly golden. Let cool completely before adding the glaze.

FOR THE GLAZE:

1. Use a blender or food processor to grind the freeze-dried strawberries into a fine powder.

2. Melt the butter and transfer to a bowl. Whisk in the powdered sugar, milk, and lemon juice. Add in freeze-dried strawberries. Add more powdered sugar to thicken the glaze if needed.

3. Dip the shortbread cookies into the glaze. Add more freeze dried strawberries on top for decoration if desired. Let the glaze set before enjoying!