White Chocolate Strawberry Shortbread Cookies
Servings
2-3 dozen
Servings
2-3 dozen
Ingredients
Dry Ingredients
Wet Ingredients
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