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Strawberry Shortcake Cookies
Strawberry shortcake is one of my favorite desserts. I thought it would be great to capture all that wonderful flavor, so I made these strawberry shortcake cookies topped with pink strawberry frosting. —Allison Anderson, Avondale, Arizona
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- Dash salt
- 2/3 cup cold butter
- 2 tablespoons water
- 1 teaspoon vanilla extract
- FROSTING:
- 1/4 cup butter, softened
- Scant 1/2 cup sliced fresh strawberries
- 1 tablespoon 2% milk
- 2-1/2 cups confectioners' sugar
- Additional sliced fresh strawberries, optional
Directions
- 1. Whisk flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Combine water and vanilla; stir into crumb mixture just until moistened. Refrigerate, covered, until firm, 1-2 hours.
- 2. Preheat oven to 325°. On a lightly floured surface, roll dough out to 1/4-in. thickness; cut with a floured 3-in. round cookie cutter. Place 1 in. apart on greased baking sheets. Bake until lightly browned, 15-18 minutes. Cool 2 minutes before removing to wire racks to cool completely.
- 3. For frosting, beat butter, strawberries and milk until combined. Gradually add confectioners' sugar; beat until blended. Spread over cookies; if desired, top with additional sliced strawberries.
Nutrition Facts
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