Strawberry Shortbread (Print Version)

# Ingredients:

01 - Plain flour, non-bleached (320 grams/11 1/4 ounces).

02 - Dehydrated strawberries (21 grams/3/4 ounce).

03 - Soft unsalted butter at 65-68°F (227 grams/8 ounces).

04 - White sugar (114 grams/4 ounces).

05 - A pinch of kosher salt (1/2 teaspoon).

06 - Real vanilla extract (1 teaspoon).

07 - Icing sugar (120 grams/1 cup).

08 - Extra dehydrated strawberries for topping (14 grams/1/2 ounce).

09 - Fresh whole milk (3-5 tablespoons).

01 - Blend 1/3 of the flour with dehydrated strawberries until they're completely crushed. Combine with the leftover flour.

02 - Beat the butter with sugar, vanilla, and salt till it's nice and fluffy. Fold in the flour combo until you get a good dough.

03 - Flatten dough to 1/2-inch thick, use a 2-inch round cutter to shape. Poke centers using a fork, then cool for 20 minutes.

04 - Pop in a 300°F oven for 20-23 minutes until bottoms just start to turn golden. Let them cool all the way.

05 - Grind icing sugar with strawberries until fine and powdery. Stir in milk until it's silky smooth.

06 - Gently dunk the cookie tops into the pink glaze, let extra drip off. Place on a wire rack to set properly.

01 - Plain cookies stay fresh for 10 days when stored at room temp.

02 - You can freeze the raw dough for up to 3 months.

03 - Better butter makes tastier cookies.