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Wednesday, July 26, 2017

Strawberries and Cream Cookies

Julia Ewan


Shortbread dough is enlivened with a splash of cream and bits of dried strawberries. To prevent the cookies from spreading, work with chilled dough and do not press the dough flat before baking.

STORE: Wrap each cooled cookie in wax paper, then place in a jar or on a plate with a domed cover; cookies will be good for 4 to 5 days. Wrapped dough may be refrigerated for 2 to 3 days. To freeze the dough, wrap tightly in plastic wrap and seal in a heavy-duty resealable plastic food storage freezer bag for up to 2 months.


3/4 cup sugar (may substitute superfine sugar)
16 tablespoons (2 sticks) unsalted butter, at room temperature
2 cups flour, plus more for dusting
1 teaspoon vanilla extract
1 tablespoon heavy cream
1/4 teaspoon salt
1/2 cup finely chopped white chocolate
3/4 cup dried strawberries, finely chopped

Finely pulverize the sugar in a food processor, letting the machine run for about 10 seconds. (Skip this step if using superfine sugar.)

Combine the sugar and butter in the bowl of a stand mixer or a hand-held mixer; beat on low speed for several minutes, until fluffy. Add the flour, vanilla extract, cream and salt; mix well. Stop the motor and stir in the white chocolate and dried strawberries, mixing until evenly distributed. The dough should be firm (if not, add up to 2 tablespoons flour and incorporate well). Transfer to a lightly floured work surface; knead gently for about 1 minute, until it holds together and becomes firmer. Flatten the dough into a disk, wrap well with plastic wrap and refrigerate for at least 30 minutes and as long as 12 hours.

When ready to bake, preheat the oven to 325 degrees. Stack 2 baking sheets together and line the top sheet with parchment paper.

Gently roll out the dough to a thickness of about 1/2 inch; use a 2-inch round cookie cutter to cut out the cookies. Place at least 1 inch apart on the baking sheet; reduce the temperature to 300 degrees and bake for about 40 to 50 minutes, until lightly browned around the edges. Let cool on the sheet for 5 to 10 minutes, then transfer carefully to a wire rack to cool completely.

Adapted from "A Passion for Baking," by Marcy Goldman (Oxmoor House, 2007).

Tested by Maryann Haggerty and Bonnie S. Benwick.

Nutritional Facts
Calories per cookie (based on 36): 98
% Daily Values*
Total Fat: 5g 8%
Saturated Fat: 3g 15%
Cholesterol: 14mg 5%
Sodium: 18mg 1%
Total Carbohydrates: 12g 4%
Dietary Fiber: 0g 0%
Sugar: n/a
Protein: 1g

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