I needed sweets. Well, something that wasn’t super sweet but in cookie form. This did the trick. These super delicious and someone crisp white chocolate strawberry shortbread cookies are a winner. They are such a winner that you may be tempted to eat more than one or two in a sitting and feel no guilt. None. It’s not a thing. Or at least it wasn’t a thing to my husband when he walked in the door from work and had these on auto stuff.
I got this shortbread recipe from my grandma’s recipe box. I’m not sure I ever had her shortbread cookies but it was so nice seeing her handwriting that I knew I just had to try it. She passed away last summer and the only things I wanted were items from her kitchen including her cookbooks and recipe boxes. I got them, every single one of them. Join me as I make my spin on a recipe from my grandma.
| Servings |
-3 dozen
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- 1 1/2 cups all-purpose flour
- 1/2 tsp coarse salt for topping
- 1/2 tsp baking powder
Ingredients
Dry Ingredients
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In a medium bowl whisk together dry ingredients and set aside.
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In a large stand mixer or hand mixer, beat together the softened butter and sugar until combined and has turned a pale yellow color. Once combined thoroughly add in egg and beat additional minute.
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Turn mixer on low and slowly add in combined dry ingredients. Mix until combined.
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Stir in dried strawberries and white chocolate chips.
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Place a large piece of plastic wrap on counter or table and place the prepared shortbread dough on top. Use the plastic wrap to help roll into a log shape. You want this to be round and about 10-12 inches long. Once shaped and covered in plastic wrap, put in refrigerator for at least an hour.
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After an hour, remove dough from refrigerator and preheat oven to 350°F.
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Using a serrated knife, cut dough into 1/4" to 1/2" pieces and place on parchment paper lined cookie sheet.
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Bake for 11-13 minutes.