Description
Delectable chocolate dipped strawberry shortbread cookies blend Scottish tradition with sweet indulgence. Buttery shortbread meets fresh strawberries and rich chocolate, creating a perfect treat for intimate gatherings and personal celebrations.
Ingredients
Scale
- 1 cup (225 grams) unsalted butter, softened
- 2 cups (250 grams) all-purpose flour
- ½ cup (100 grams) granulated sugar
- ½ cup (75 grams) freeze-dried strawberries, crushed into powder
- 6 oz (170 grams) dark or white chocolate, chopped
- ½ tsp vanilla extract
- ¼ tsp salt
- 1 tsp coconut oil (for smoothness)
- Extra crushed freeze-dried strawberries
- Sprinkles
- Drizzle of melted white chocolate
Instructions
- Creaming: Whip softened butter and granulated sugar in a large mixing bowl until the mixture becomes pale, light, and fluffy, creating a smooth, aerated texture.
- Flavor Infusion: Blend pure vanilla extract into the butter-sugar mixture, ensuring even distribution of the aromatic essence.
- Dry Ingredient Preparation: Sift all-purpose flour, kosher salt, and freeze-dried strawberry powder together, eliminating any potential lumps and ensuring thorough integration.
- Dough Formation: Delicately incorporate dry ingredients into the creamy base, using a gentle folding technique to maintain a soft, crumbly consistency without overworking the dough.
- Chilling Phase: Shape the dough into a compact disk, encase in plastic wrap, and refrigerate for 30 minutes to allow flavor development and optimal texture.
- Preparation and Baking: Preheat the oven to the specified temperature, line baking sheets with parchment paper, then roll out the chilled dough to a quarter-inch thickness on a lightly floured surface.
- Cutting and Baking: Use a cookie cutter to create precise circular shapes, carefully transfer to prepared baking sheets, and bake until edges turn a subtle golden brown.
- Cooling and Chocolate Dipping: Allow cookies to cool completely on a wire rack, then melt high-quality dark chocolate using a double boiler until achieving a smooth, glossy consistency.
- Finishing Touches: Dip each cooled shortbread cookie halfway into the melted chocolate, letting excess drip off, and immediately sprinkle with crushed freeze-dried strawberries for an elegant decoration.
- Final Set: Briefly refrigerate the cookies to solidify the chocolate coating, creating a crisp, glossy exterior that showcases the delicate flavors and textures.
Notes
- Butter Temperature Matters: Use softened butter at room temperature for smooth, even mixing and optimal cookie texture.
- Avoid Overworking Dough: Mix ingredients just until combined to prevent tough, dense cookies that lose their delicate shortbread characteristics.
- Chill for Success: Refrigerating the dough helps prevent spreading and maintains the cookie’s precise shape during baking.
- Chocolate Dipping Technique: Ensure cookies are completely cool before chocolate dipping to prevent melting and achieve a clean, crisp chocolate coating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 23
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg