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Strawberry Shortbread Cookies

These strawberry shortbread cookies feature a buttery, crumbly texture with bits of juicy strawberry throughout. The recipe involves mixing and folding ingredients to create a tender dough that is baked until golden, resulting in rustic, melt-in-your-mouth cookies with a speckled appearance. Their final appearance is charmingly imperfect, with a fragrant aroma of toasted butter and baked strawberries.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: baking
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened to make dough tender and flaky
  • 3/4 cup granulated sugar for sweetness and texture
  • 2 cups all-purpose flour the main structure of the cookies
  • 1/2 teaspoon salt enhances flavor
  • 1/2 cup fresh strawberries chopped into small pieces, about 1/4 inch

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Mixing Spoon
  • Ruler or cookie cutter (optional)

Method
 

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together the softened butter and sugar in a large mixing bowl until the mixture is light and fluffy, and you can see slight pale streaks, about 2-3 minutes.
  3. Gradually add the flour and salt to the creamed mixture, mixing gently until the dough begins to come together and no dry flour remains.
  4. Fold in the chopped strawberries carefully to evenly distribute the juicy pieces without breaking them up too much.
  5. Gather the dough into a rough ball and gently knead it a few times until it holds together well.
  6. Turn the dough out onto a lightly floured surface and roll it out to about 1/2 inch thickness for even baking.
  7. Use a cookie cutter or a ruler to cut out equal-sized rounds, then transfer them carefully to the prepared baking sheet.
  8. Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and the cookies feel firm to the touch.
  9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  10. Once cooled, the cookies will have a crumbly but tender texture with visible bits of strawberry throughout.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies and reheat slightly before serving.