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Strawberry Shortbread Cookies

Strawberry Shortbread Cookies
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Easy strawberry shortbread cookies recipe. Master the baking tech to create buttery, melt-in-your-mouth desserts perfect for any occasion (145 chars).

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon salt
  • 2 1/4 cups all-purpose flour
  • 1/3 cup strawberry jam
  • 1–2 drops red or pink food coloring
  • Coarse sugar, for rolling

    • Instructions

  • Cream the Butter & Sugar: In a large bowl, beat the softened butter and granulated sugar together with a hand mixer or stand mixer until the mixture is light and fluffy. This should take about 2-3 minutes. Scrape down the sides of the bowl to make sure everything is incorporated.
  • Add Flavor: Beat in the almond extract and salt.
  • Incorporate the Flour: Gradually add the flour to the butter mixture, mixing on low speed just until the dough comes together. Be careful not to overmix! The dough will be a bit crumbly but should hold together when you press it.
  • Incorporate the Jam: Add the strawberry jam (and food coloring if using) to the dough. Use a spatula to gently fold and swirl it through. For a marbled effect, don't fully mix it in—a few streaks are perfect!
  • Form the Logs: Divide the dough in half. Place each half on a piece of plastic wrap and shape it into a log about 1.5 to 2 inches in diameter. Twist the ends of the wrap to secure it.
  • Chill: Refrigerate the dough logs for at least 2 hours, or until they are very firm. You can also freeze them for 45 minutes to an hour if you're in a hurry.
  • Preheat & Prep: When you're ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • Slice & Roll (Optional): Unwrap one dough log at a time. If you like, roll the log in coarse sugar for a little extra crunch and sparkle. Using a sharp knife, slice the log into 1/4-inch to 1/2-inch thick rounds.
  • Bake: Place the cookies about 1 inch apart on your prepared baking sheets. Bake for 10-12 minutes, or until the edges are just barely starting to turn golden.
  • Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.

    • Notes

    These Strawberry Shortbread Cookies are an elegant and easy treat, combining classic buttery shortbread texture with a sweet strawberry twist. Perfect for bakers of all levels.

    Nutrition

    Find it online: https://bestdisheasy.com/strawberry-shortbread-cookies-recipe/