Strawberry Shortbread (Print Version)

# Ingredients:

01 - All-purpose flour, unbleached (11 1/4 ounces/320 grams).
02 - Freeze-dried strawberries (3/4 ounce/21 grams).
03 - Unsalted butter, room temperature 65-68°F (8 ounces/227 grams).
04 - Granulated sugar (4 ounces/114 grams).
05 - Kosher salt (1/2 teaspoon).
06 - Pure vanilla extract (1 teaspoon).
07 - Powdered sugar (1 cup/120 grams).
08 - Freeze-dried strawberries for glaze (1/2 ounce/14 grams).
09 - Whole milk (3-5 tablespoons).

# Instructions:

01 - Process 1/3 flour with freeze-dried strawberries until strawberries are pulverized. Mix with remaining flour.
02 - Cream butter, sugar, vanilla, and salt until smooth. Add flour mixture and mix until dough forms.
03 - Roll dough to 1/2-inch thickness, cut with 2-inch round cutter. Prick centers with fork, chill for 20 minutes.
04 - Bake at 300°F for 20-23 minutes until barely colored on bottom. Cool completely.
05 - Process powdered sugar with strawberries until powdery. Mix with milk until smooth.
06 - Dip cookie tops in glaze, shake off excess. Let set on wire rack.

# Notes:

01 - Unglazed cookies keep 10 days at room temperature.
02 - Dough can be frozen up to 3 months.
03 - Use quality butter for best results.

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