Description
These buttery shortbread cookies are infused with freeze-dried strawberries for a fruity twist, then dipped in rich, silky chocolate for an indulgent treat. Perfect for holidays, gifting, or just enjoying with a cup of tea, these cookies combine delicate flavors with a touch of decadence.
Ingredients
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For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup freeze-dried strawberries, finely crushed
For Dipping:
- 6 oz semi-sweet or dark chocolate, chopped
- 1 tsp coconut oil (optional, for smooth dipping)
Instructions
- Prepare the Dough:
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- Add the flour, salt, and crushed freeze-dried strawberries. Mix until just combined and a soft dough forms.
- Chill the Dough:
- Divide the dough into two portions. Flatten each into a disc, wrap in plastic wrap, and refrigerate for 30–60 minutes, or until firm.
- Shape and Bake:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll out one portion of dough to about 1/4-inch thickness on a floured surface. Cut out shapes using a cookie cutter and place them on the prepared baking sheet.
- Bake for 10–12 minutes, or until the edges are lightly golden. Cool completely on a wire rack.
- Melt the Chocolate:
- In a microwave-safe bowl, melt the chocolate in 20-second increments, stirring after each interval, until smooth. Stir in the coconut oil if using.
- Dip and Decorate:
- Dip half of each cookie into the melted chocolate, letting the excess drip off. Place the dipped cookies on parchment paper to set.
- Optionally, sprinkle the dipped chocolate with crushed freeze-dried strawberries or sprinkles for extra flair.
- Set and Serve:
- Let the chocolate fully set at room temperature or in the fridge for faster results. Serve and enjoy!
Notes
- Freeze-dried strawberries can be pulsed in a food processor or crushed in a resealable bag with a rolling pin.
- For a festive twist, swap dark chocolate for white chocolate or add a drizzle of contrasting chocolate after dipping.