I wanted to create a cookie that embraced chocolate-covered strawberries, so I started riffing on shortbread. It took a few tries, but I nailed it with this version! Freeze-dried strawberries lend big berry flavor without making the cookies soggy. Be sure to use good-quality chocolate too. —Jennifer Nystrom, Pooler, Georgia
Chocolate-Covered-Strawberry Shortbread
Updated on Feb. 23, 2024
Chocolate-Covered-Strawberry Shortbread
Prep Time
20 min
Cook Time
15 min
Yield
about 2-1/2 dozen
Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup confectioners' sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 package (1 ounce) freeze-dried strawberries
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup semisweet chocolate chips
- 1 teaspoon shortening
Directions
- In a large bowl, beat butter and sugar until blended. Beat in water and vanilla. Meanwhile, place freeze-dried strawberries in a small food processor; process until strawberries are a fine powder. In a small bowl, combine flour, strawberry powder and salt; gradually beat into creamed mixture.
- Using a sheet of waxed paper, shape dough into an 8x3x1-1/4-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight.
- Preheat oven to 325°. Unwrap and cut dough crosswise into 1/4-in. slices. Place slices 1 in. apart on parchment-lined baking sheets; prick with a fork. Bake until edges are light golden, 12-14 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.
- Melt chocolate and shortening until smooth; drizzle over cookies. If desired, sprinkle with additional crushed freeze-dried strawberries. Let stand until set.
Nutrition Facts
1 cookie: 101 calories, 6g fat (3g saturated fat), 11mg cholesterol, 20mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 1g protein.
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