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.
Prep time:
Cook time:
Ingredients:
Cook time:
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
1/2 cup Scant sliced fresh strawberries
1 tablespoon 2% milk
2 1/2 cups confectioners' sugar
Additional sliced fresh strawberries, optional
Directions:
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.
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.
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.
Source: tasteofhome.com
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.
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
