I’ll start this blog post with an early peek at the new Easter designs I will be offering this year, as well as EXCLUSIVE savings just for you! You are getting a jump on my limited availability before I make them public this Saturday. You will also receive an exclusive 20% off your order just because you are among the elite that follow my blog! Note the code Easter20 when placing your order, to take advantage of this exclusive savings.
And now for the Strawberry Cookie recipe that you’re read through this entire blog just to get to ;).
Pictured below was a fun paint your own (PYO) set I designed for my daughter’s best friends tea party. Strawberry cookies for the teacups and vanilla cookies for the tea bag “palettes”.
I have to say that this Strawberry Cookie recipe is one of my top 3 favorites (If you’re wondering what my other 2 favorites are, they’re Brownie & Maple Brown Butter ;)). The key ingredient that makes this cookie so full of flavor is freeze dried strawberries. It gives the cookie a rich, natural strawberry flavor without any of the artificial flavoring aftertaste. This cookie is just bursting with flavor & paired with strawberry frosting it’s phenomenal :)! I also use this recipe for lemon and strawberry lemonade cookies, YUM.
Strawberry Sugar Cookies
2 & 1/4 cup all-purpose flour (or cake flour)
2 teaspoon cornstarch
1 cup (or 1 ounce package) freeze dried strawberries
1/2 cup salted butter
1/4 cup shortening
1 cup sugar
1 egg
1 egg white
1 teaspoon vanilla extract
In a bowl, whisk together flour & cornstarch. Put the freeze dried strawberries in a small food processor & pulse until ground into a fine powder. Sift ground strawberries through a fine mesh strainer to remove the seeds. Add the sifted strawberries to the flour mixture and whisk to combine. In the bowl of a stand mixer with paddle attachment, whip butter, shortening & sugar on medium speed until very pale & fluffy, about 4 min. Mix in the egg, then egg white & vanilla. Add in the dry ingredients and with mixer on low, mix until just combined. Split dough in half & wrap each half in wax paper or roll dough into a log & wrap in wax paper or cling wrap. Refrigerate at least 2 hrs. Preheat oven to 350. Roll out your dough & cut it into whatever shape you would like, or slice if you refrigerated it as a log. Bake at 350 for 8-10 minutes or until cookie loses it’s shine or the edges look slightly browned. Allow to cool on the pan for 5 minutes then transfer to a wire rack to cool completely. Enjoy! They’re delicious with or without frosting ;).
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