Strawberry White Chocolate Shortbread Cookies

• Vegetarian

• Produce

  • 3/4 cup Strawberries, dried

• Baking & Spices

  • 2 cups All-purpose flour
  • 5/8 cup Confectioners' sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 2/3 cup White chocolate chips

• Dairy

  • 1 cup Butter, unsalted

Found on omgchocolatedesserts.com

Ingredients

• 1 cup softened unsalted butter
• 1/2 cup + 2 tablespoons confectioners’ sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 cups all-purpose flour
• ¾ cup dried strawberries finely chopped
• 2/3 cup white chocolate chips (or finely chopped white chocolate)

Directions

• Mix butter, sugar, vanilla and salt until smooth.
• Turn you mixer on low speed and gradually add flour. Mix until combine.
• Stir in finely chopped dried strawberries and white chocolate.
• Transfer the dough on a piece of parchment paper and roll into 2 inch diameter log, gently press with your hands, wrap tightly in parchment paper and refrigerate the log for 2 hours to firm. If you make ahead, you can store the dough up to four days in a fridge or freeze up to 3 months, but then you must wrap the log with plastic wrap!
• When the log is firm, preheat oven to 325 F, line baking sheets with parchment paper.
• Unwrap the log and using serrated knife cut into 1/3 inch thick slices. If the dough crumbles too much leave it at room temperature 5-8 mins then slice.
• If the slices lose their shape press it back together with your fingers and place them onto baking sheet with one inch of space between.
• Bake 15-20 minutes until the edges are lightly golden. Cool on baking sheets for 5 mins then transfer to a rack to cool completely.