Glazed Strawberry Shortbread Cookies (Print Version)

# Ingredients:

→ Shortbread Base

01 - 1 cup unsalted butter, softened
02 - ½ cup powdered sugar
03 - 1 teaspoon vanilla extract
04 - 2¼ cups all-purpose flour, spooned and leveled
05 - ¼ teaspoon salt

→ Strawberry Elements

06 - 2 tablespoons freeze dried strawberries, finely ground
07 - ¼ cup strawberry puree
08 - 1 cup powdered sugar for glaze

# Instructions:

01 - Process freeze dried strawberries into fine powder.
02 - Cream butter with vanilla 2 minutes. Add sugar, beat 2 minutes. Mix in strawberry powder, then flour and salt until just combined.
03 - Roll dough ¼-inch thick between parchment paper. Refrigerate 1 hour or freeze 30 minutes.
04 - Cut shapes, bake at 350°F for 10-12 minutes. Re-roll scraps as needed.
05 - Mix strawberry puree with powdered sugar. Dip cooled cookies, optionally sprinkle with crushed strawberries. Let dry.

# Notes:

01 - Measure strawberry powder after grinding
02 - Use spoon-and-level flour measuring method
03 - Cool completely before glazing

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