Skip to main content

How to make crispy Strawberry Cookies ?

By



Strawberry Sugar Cookies
Prep Time: 25 minutes
Cook Time: 8 minutes
Total Time: 2 hours, 35 minutes
Yield: 14 Cookies

Ingredients

  • 2 1/4 cups + 2 Tbsp cake flour
  • 2 tsp cornstarch
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (14 g) freeze dried strawberries
  • 1/2 cup butter
  • 1/4 cup unflavored shortening
  • 1 cup granulated sugar
  • 1 large egg
  • 1 large egg white
  • 1 tsp vanilla extract
  • pink gel food coloring, optional
    • Strawberry Frosting
  • 1/3 cup butter, softened
  • 1/3 cup (5 g) freeze dried strawberries
  • 3 Tbsp fresh strawberry puree (from about 3/4 cup fresh)
  • 1 tsp fresh lime or lemon juice
  • 1/2 tsp vanilla extract
  • 2 1/2 cups powdered sugar

Directions

  • In a mixing bowl, whisk together cake flour, cornstarch, baking powder and salt for 30 seconds. Add 1 cup freeze dried strawberries to a food processor and pulse until ground into a fine powder. Sift ground strawberries through a fine mesh strainer (to remove seeds and the few small pieces remaining) into the flour mixture and whisk to combine.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, shortening and sugar on medium speed until very pale and fluffy, about 4 minutes. Mix in egg, then mix in egg white and vanilla. Blend in food coloring if desired (I added 1 toothpick swish, dipped in gel). With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Transfer dough to an airtight container and refrigerate 2 hours. Preheat oven to 375 during the last 10 minutes of refrigeration.
  • Scoop dough out about 3 Tbsp (50 g each) at a time and roll into a ball. Place dough ball on a lightly floured surface, sprinkle top lightly with flour, then using something flat and smooth (such as the storage container lid), press and evenly flatten dough to about 1/3-inch thick (so you should have about a 2 3/4 " circle. Alternately if desired, you could roll the dough and cut with a circle cookie cutter, but if you are rolling it thinner than 1/3-inch you may need to reduce the baking time). Transfer flattened dough to a Silpat or buttered cookie sheet and repeat process with remaining dough (you'll have to use 2 cookie sheets). Bake in preheated oven 8 - 9 minutes. Allow to cool 2 minutes on baking sheet before transferring to a wire rack to cool. Cool completely then frost with Strawberry Frosting.
  • For the Strawberry Frosting:
  • In the bowl of an electric stand mixer, fitted with the paddle attachment, whip butter until pale and fluffy. Meanwhile, pulse 1/3 cup freeze dried strawberries in the food processor until finely ground. Using a fine mesh strainer to remove seeds, sift freeze dried strawberries over butter and mix to combined. Stir in 3 Tbsp fresh strawberry puree, lime or lemon juice and vanilla extract (mixture will look separated and that's okay). Slowly mix in powdered sugar and whip until well combined.
Source
Labels:

Comments

Post a Comment

Popular posts from this blog

How to make roasted Turkey ?

By
Ingredients     2 cups apple cider     1/3 cup real maple syrup     2 1/2 tablespoons chopped fresh thyme     2 tablespoons chopped fresh marjoram     1 1/2 teaspoons grated lemon zest     3/4 cup butter, softened     salt and pepper to taste           1 (12 pound) whole turkey, neck and giblets reserved     2 cups chopped onion     1 1/2 cups chopped celery     1 1/2 cups chopped carrots     3 cups chicken broth           1/4 cup all-purpose flour     1 bay leaf     1/2 cup apple brandy Directions :     Combine apple cider and maple syrup in a saucepan, and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup, then remove pan from heat. Stir in 1 tablespoon thyme, tablespoon marjoram, and lemon zest. Stir in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold.     Preheat oven to 375 degrees F (190 degrees C). Place rack in lower third of oven.     Place turkey on a rack
Post a Comment
View Recipe »

How to make the best Carrot Cake Cake ?

By
    Ingredients      4 eggs     1 1/4 cups vegetable oil     2 cups white sugar     2 teaspoons vanilla extract     2 cups all-purpose flour     2 teaspoons baking soda     2 teaspoons baking powder     1/2 teaspoon salt     2 teaspoons ground cinnamon     3 cups grated carrots     1 cup chopped pecans          1/2 cup butter, softened     8 ounces cream cheese, softened     4 cups confectioners' sugar     1 teaspoon vanilla extract     1 cup chopped pecans Directions     Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.     In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.     Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.    
Post a Comment
View Recipe »

10 All Time Favourite Dessert Recipes You Must Try

By
Best Dessert Recipe #2-10  Grasshopper Parfait Grasshopper Parfaits - layers of chocolate pudding, mint whipped cream, Crushed Oreos and Andes chocolates! Recipe type:  Dessert Serves:  6-8 Ingredients 15 OREO Cookies, chopped (about 1-1/2 cups) ANDES chocolates, chopped 2 - 3.9 oz. packages JELL-O Chocolate Instant Pudding 4 cups cold milk few drops green food coloring mint flavoring 2 cups thawed COOL WHIP Whipped Topping or whipped cream Additional Oreos and Andes for garnish on top Instructions Combine chopped cookies and Andes. Set aside. In a medium bowl, whisk together pudding mixed and and milk. Let stand 5 min. While pudding is setting, mix food coloring and mint into whipped cream until blended. Layer chocolate pudding, whipped cream, cookie/chocolate mix into cups and repeat layers. Top with whole Oreo and Andes and refrigerate 30 minutes. ENJOY!
Post a Comment
View Recipe »