Buttery strawberry shortbread cookies made with freeze-dried strawberries and topped with a vibrant strawberry glaze.

Scale

11–1/4 ounces (320 grams) unbleached all-purpose flour

3/4 ounce (21 grams) freeze-dried strawberries

8 ounces (227 grams) unsalted butter

4 ounces (114 grams) granulated sugar

1/2 teaspoon kosher salt

1 teaspoon pure vanilla extract

1 cup (120 grams) powdered sugar

1/2 ounce (14 grams) freeze-dried strawberries

3–5 tablespoons whole milk

1. Process part of flour with freeze-dried strawberries until fine.

2. Cream butter, sugar, vanilla, and salt.

3. Add flour mixture and mix until dough forms.

4. Roll to 1/2-inch thick and cut into rounds.

5. Chill for 20 minutes.

6. Bake at 300°F for 20-23 minutes.

7. Cool completely.

8. Prepare glaze by processing powdered sugar and strawberries.

9. Add milk and stir until smooth.

10. Dip cookies and let glaze set.

Store unglazed cookies up to 10 days at room temperature.

Glazed cookies last 2-3 days at room temperature.