½+ 1 T cup130g unsalted butter, softened to room temperature
⅓+ 1 T85g granulated sugar
½teaspoonpure vanilla extract
1cup+ 2 Tablespoons140 g all-purpose flour
¼c20g Strawberry powder (freeze-dried strawberries blended or blitzed into a fine powder)
¼teaspoonsalt
¼cup45g semi-sweet chocolate chips
¼cupwhite chocolate chips
1 ½teaspooncoconut oil or canola oil
Instructions
In a stand mixer with a paddle attachment, cream the butter and granulated sugar together until creamy.
Add the vanilla extract to the creamed butter. Mix in until combined.
In a medium mixing bowl, whisk together the flour, strawberry powder, and salt until combined.
Add the flour and strawberry mixture to the butter mixture. Mix on low speed until combined. Note: the dough may look crumbly at first. That is ok. Just keep mixing the cookies until thick chunks of cookie dough form. Then, using your hand or a spatula, press the cookie dough together into one large mass.
Shape the dough into a 2 ½ inch diameter cylinder. Wrap up tightly in plastic wrap and refrigerate until firm (about 45 minutes - 1 hour).
Preheat the oven to 350 degrees Fahrenheit. And line a large cookie sheet with parchment paper or a silicone baking mat.
Cut the shortbread into ½-inch thick rounds with a sharp knife.
Place the cookies 2 inches apart on the baking sheet. Prick the top of the cookies with a fork or chopstick in the design of your liking.
Bake the cookies for 9-10 minutes, or until the bottoms of the cookies are just starting to turn golden. Rotate the baking sheets in the oven halfway through baking if your oven has hot spots or doesn’t cook evenly.
Cool the cookies on a wire cooling rack.
Place the chocolate chips and ¾ teaspoon coconut oil in one small mixing bowl and the white chocolate chips and remaining ¾ teaspoon coconut oil in another small mixing bowl. Melt the chocolate in the microwave for 1-2 minutes on 40% heat, stirring every 30 seconds until smooth and melted.
Drizzle the melted chocolate over the cookies. Let cool completely. Enjoy!
Notes
1. Leftover cookies last covered in an airtight container at room temperature for 3-4 days. They also can be frozen in a freezer-safe container for 2-3 months. 2. Variations: these cookies can also be made with freeze-dried raspberries. You also can drizzle the cookies with just all white chocolate chips or all semi-chocolate chips. Another variation is to roll the cookie in sanding sugar before slicing and baking.