These strawberry shortbread cookies are loaded with bits of dried strawberries and topped with a white chocolate drizzle!
Total Time:25 minutes
1 cup unsalted butter, at room temperature
¼ cup brown sugar
¼ cup sugar
1 teaspoon vanilla extract
1–3/4 cups all-purpose flour
½ cup cornstarch
1/8 of salt
¾ cup finely chopped freeze-dried strawberries (dried raspberries also work well!)
½ cup white chocolate chips
Cream together the butter, brown sugar and sugar just until barely combined. Scrape the sides of the bowl and add the flour, cornstarch, and salt. Mix just until barely combined, adding the strawberries at the end. Dump the dough out onto a clean work surface and bring the dough together into a ball with your hands. Roll it out into a log about 1-1/2-2” thick and wrap in plastic wrap. Refrigerate the dough for two hours or overnight if desired.
When ready to bake preheat the oven to 350 degrees. Slice into ¼-1/2” thick slices and place 2” apart on a baking sheet lined with parchment paper. Bake in the preheated oven for about 18-20 minutes or until the edges are golden brown and the centers are set. Allow to cool.
Gently melt the white chocolate in a microwave safe bowl in 20 second increments, stirring regularly to keep the chocolate from seizing. Use a piping bag or a fork to drizzle the white chocolate onto the cookies, allowing it to set prior to enjoying!