Strawberry Shortbread Cookies

Directions:

Measure the flour and freeze-dried strawberry powder into a medium-sized bowl.

Place the butter, sugar, pure vanilla extract, and salt in the bowl of a stand mixer with the paddle attachment and mix on medium speed until the mixture is smooth and creamy, about 2 minutes. 

Add the flour-strawberry mixture to the mixing bowl. On low, mix the dough until it forms into a cohesive dough ball. 

Turn the cookie dough out onto a lightly floured surface. Shape the dough into a rectangle and lightly flour the top of the dough. Do not use too much flour, just enough to keep the rolling pin from sticking.

Roll the dough out to 1/2-inch thick. Use a 2-inch round cookie cutter to cut out the cookies. Place the cookies on a board or small sheet pan lined. Prick each cookie in the center with the tines of a fork so steam can escape.

Chill the dough in the refrigerator for at least 20 minutes. If not baking the cookies within 2 hours of refrigerating them, cover them with plastic wrap to keep them from drying out.

While the cookies are chilling preheat the oven to 300 degrees F. Line a half baking sheet with parchment paper. Place them 2 inches apart (12 cookies in total). Bake the cookies for 20-23 minutes.

To check for doneness after 20 minutes, gently flip one of the cookies over. If the cookie holds together and there a little bit of browning on the bottom, the cookie is done.

Take the cookies out of the oven and allow them to cool for about 5 minutes on the cookie sheet before moving them to a wire rack to completely cool.

Strawberry Glaze

Pour the sugar-strawberry mixture into a small mixing bowl. Add 3 tablespoons of milk and stir until the mixture is creamy and smooth and there are no lumps. The glaze will be thick. If you want a thinner glaze, add milk 1/2 teaspoon at a time until the desired consistency is achieved.

Dip the top of the of the cookie into the glaze. Shake off any excess glaze. Place the cookie back on the wire rack to let the glaze set.