Description
This Strawberry White Chocolate Shortbread is a delightful treat featuring a buttery, tender cookie infused with dried strawberries and creamy white chocolate. Ideal for spring gatherings or a sweet afternoon snack, this simple recipe brings joy with every bite.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup + 2 tablespoons confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 3/4 cup dried strawberries, finely chopped
- 3/4 cup white chocolate chips
Instructions
- Beat butter, confectioners’ sugar, vanilla, and salt until creamy.
- Gradually mix in flour on low speed until combined.
- Fold in dried strawberries and white chocolate until evenly distributed.
- Shape and roll the dough into a 2-inch diameter log in parchment paper.
- Chill the log for at least 2 hours or up to 4 days in the fridge.
- Preheat oven to 325°F (160°C) and line baking trays with parchment paper.
- Slice dough into 1/3-inch discs and arrange on baking trays.
- Bake for 15 to 20 minutes until the edges are lightly golden.
- Cool on the tray for 5 minutes, then transfer to a wire rack.
Notes
Ensure to use unsalted butter for better control over saltiness.
Chill the dough before slicing to prevent crumbling.
Experiment with dried cherries or cranberries for variation.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg