White Chocolate Strawberry Shortbread Cookies

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.

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White Chocolate Strawberry Shortbread Cookies

Servings

-3 dozen

Ingredients

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp coarse salt for topping
• 1/2 tsp baking powder

Wet Ingredients

• 1/2 cup unsalted butter, softened (1 stick)
• 1/2 cup sugar
• 1 large egg
• 3/4 cup dried strawberries (like Craisins)
• 1/2 cup white chocolate chips

Servings -3 dozen Ingredients Dry Ingredients 1 1/2 cups all-purpose flour 1/2 tsp coarse salt for topping 1/2 tsp baking powder Wet Ingredients 1/2 cup unsalted butter, softened (1 stick) 1/2 cup sugar 1 large egg 3/4 cup dried strawberries (like Craisins) 1/2 cup white chocolate chips

Instructions

1. In a medium bowl whisk together dry ingredients and set aside.
2. 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.
3. Turn mixer on low and slowly add in combined dry ingredients. Mix until combined.
4. Stir in dried strawberries and white chocolate chips.
5. 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.
6. After an hour, remove dough from refrigerator and preheat oven to 350°F.
7. Using a serrated knife, cut dough into 1/4" to 1/2" pieces and place on parchment paper lined cookie sheet.
8. Bake for 11-13 minutes.

Recipe Notes

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