Chocolate Dipped Strawberry Shortbread Cookies
Delightful cookies combining buttery shortbread, rich chocolate, and fresh strawberry flavors, perfect for sharing or special occasions.
Ingredients
For the Cookies
- 1 cup butter, room temperature Make sure the butter is at room temperature for easier mixing.
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 1/4 cups all-purpose flour
- 20 grams freeze dried strawberries For a stronger strawberry flavor, add more freeze-dried strawberries to the dough.
- extra sugar for rolling cookies
- 6 ounces chocolate, melted Use high-quality chocolate for dipping to enhance flavor.
Instructions
Preparation
- In a medium mixing bowl, blend together butter and sugar for 2-3 minutes until pale and fluffy.
- Add vanilla and mix in.
- Add salt and flour, mixing until incorporated.
- Crush freeze dried strawberries and mix into dough.
- Roll dough to 1/2 inch thick, cut with a cookie cutter, and place on a parchment-lined baking sheet.
- Chill in the fridge for 2 hours.
Baking
- Preheat oven to 325°F (160°C).
- Roll chilled dough in extra sugar and bake for 15-17 minutes until edges are light brown.
- Allow to cool before dipping in melted chocolate.
Dipping
- Melt chocolate in the microwave.
- Dip cookies in melted chocolate and sprinkle with extra strawberry powder or salt flakes if desired.
- Set in the fridge until chocolate sets, about 10-15 minutes.
Notes
These cookies are best served at room temperature. You can display them on a pretty plate or in a jar for a lovely presentation. For a twist, try pairing them with a cup of tea or coffee for a delightful afternoon snack. Store in an airtight container at room temperature for up to one week. Freeze for up to three months in a freezer-safe container.