Description
Delight in the buttery richness of Strawberry White Chocolate Shortbread, featuring finely chopped dried strawberries and creamy white chocolate chips blended into a tender, crumbly dough. These cookies are baked to a perfect golden edge and make a delicious treat for any occasion.
Ingredients
Scale
Base Ingredients
- 227 grams unsalted butter, softened
- 75 grams confectioners’ sugar
- 16 grams (2 tablespoons) confectioners’ sugar (for rolling or dusting)
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 250 grams all-purpose flour
Add-ins
- 75 grams dried strawberries, finely chopped
- 110 grams white chocolate chips or finely chopped white chocolate
Instructions
- Prepare the dough base: In a large mixing bowl, beat together softened butter, 75 grams confectioners’ sugar, vanilla extract, and salt until the mixture is smooth and creamy, ensuring a well-incorporated buttery base.
- Add flour carefully: With the mixer on low speed, gradually add the all-purpose flour and blend just until combined. Avoid overmixing to maintain a tender texture characteristic of shortbread.
- Incorporate strawberries and chocolate: Gently fold in the finely chopped dried strawberries and white chocolate chips until evenly distributed throughout the dough.
- Shape the dough log: Transfer the dough onto parchment paper and roll it into a cylinder approximately 5 centimeters in diameter. Press to form an even log, then wrap tightly in parchment paper.
- Chill the dough: Refrigerate the dough log for at least 2 hours, or until it is completely firm. For longer storage, wrap the parchment-covered log in plastic wrap and refrigerate up to 4 days or freeze for up to 3 months.
- Preheat oven and prepare trays: Preheat your oven to 160°C (320°F). Line baking trays with parchment paper to prevent sticking.
- Slice the cookies: Unwrap the chilled dough log and slice it into discs approximately 8 millimeters thick using a serrated knife. If the dough crumbles, let it rest at room temperature for 5–8 minutes before slicing. Press any loose edges together and arrange the slices on the prepared trays, spacing them about 2.5 centimeters apart.
- Bake the cookies: Bake the cookies for 15 to 20 minutes, or until the edges turn lightly golden, indicating a perfectly baked shortbread.
- Cool before serving: Allow the cookies to cool on the baking trays for 5 minutes, then transfer them to a wire rack to cool completely. This helps avoid breakage and allows the texture to set.
Notes
- For best texture, avoid overmixing the dough once the flour is added.
- If the dough is too hard to slice, let it sit at room temperature briefly to soften slightly.
- You can substitute dried strawberries with dried raspberries or cranberries for variation.
- Store cookies in an airtight container at room temperature for up to 1 week.
- Freezing the dough log before baking allows you to slice and bake fresh cookies anytime.
