Glazed Strawberry Shortbread Cookies (Print Version)

# Ingredients:

→ Shortbread Base

01 - Unsalted butter (1 cup, softened)
02 - Powdered sugar (½ cup)
03 - Vanilla extract (1 teaspoon)
04 - All-purpose flour (2¼ cups, spooned and leveled)
05 - Salt (¼ teaspoon)

→ Strawberry Elements

06 - Freeze dried strawberries (2 tablespoons, ground fine)
07 - Strawberry puree (¼ cup, for glaze)
08 - Powdered sugar (1 cup, for glaze)

# Instructions:

01 - Process freeze dried strawberries in food processor until finely ground into powder
02 - Cream butter and vanilla for 2 minutes, add powdered sugar and beat 2 more minutes until fluffy
03 - Mix in ground strawberries, then add flour and salt until just combined. Dough will be slightly crumbly
04 - Form dough ball, roll to ¼-inch thickness between floured parchment paper, refrigerate 1 hour or freeze 30 minutes
05 - Cut shapes, bake at 350°F for 10-12 minutes, spacing cookies 1 inch apart. Re-roll and chill scraps as needed
06 - Blend fresh strawberries until smooth, whisk puree with powdered sugar until combined
07 - Once cookies are completely cool, dip in glaze, optionally sprinkle with crushed freeze-dried strawberries, let dry on wire rack

# Notes:

01 - Yield varies based on cookie cutter size
02 - Measure strawberry powder after grinding
03 - Use proper flour measuring technique - spoon and level, don't pack
04 - Cookies must be completely cool before glazing

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