Strawberry Shortbread

Posted on October 19, 2011


I love shortbread.  I love strawberries.  How did I not think of this sooner?

  • 2 1/2 cups unbleached all-purpose flour
  • 1 cup cold butter
  • 1/2 cup dehydrated strawberries* (unsweetened if you can get them)
  • 6 Tbsp turbinado sugar (you can use 1/2 regular table sugar and 1/2 brown sugar)
  • 1 tsp vanilla extract

Preheat oven to 325°.  Combine sugar, strawberries, and 1/2 cup flour in a food processor.   (Don’t try this with a blender!)  Pulse until strawberries are well incorporated.  Cut butter into 4 pieces.  Add one to food processor and pulse 2 or 3 times.  Add 1/2 cup flour.  Pulse.  Repeat with remaining butter and flour, pulsing until mixture resembles coarse crumbs after the last addition.  Add vanilla and pulse 2 or 3 times more.  Pour mixture onto an ungreased cookie sheet, squish it together in the center, and roll out about 1/2 inch thick.  Cut into short strips.  Tip: Use the back of a knife to avoid scratching your cookie sheet.   Bake for 25 to 30 minutes, until set on top and slightly brown on the bottom.  Allow to cool for as long as you can stand.  Serve with coffee or tea and amaze your friends.

*I dehydrate my own strawberries when they are in season, but there are a few companies that make a commercial version.  Just google freeze dried strawberries.

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Posted in: Cooking, Ingredients