CATEGORIES

Fruit, Baking, Strawberry

Serves:

Prep time:

Cook time:

Ingredients

  • 2 cups Brothers All Natural Freeze-Dried Strawberries, plus extra for garnish
  • 3 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened to room temperature
  • 4 ounces full-fat brick cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 4 ounce bar of milk and white chocolate, chopped

Instructions

  • 1
    Using a blender or food processor, process the freeze-dried strawberries into a powder. You’ll have around 1/2 cup. Grind extra for the topping.
  • 2
    Whisk the strawberry powder, flour, baking powder, and salt together in a large bowl. Set aside.
  • 3
    In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on medium-high speed until completely smooth and creamy. Add the granulated sugar and beat until mixture is fluffy and combined. Add the egg, vanilla extract, and almond extract, and beat on high speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • 4
    Add the dry ingredients to the wet ingredients and mix on low speed until combined. Dough will be very soft and creamy.
  • 5
    Generously flour your hands and rolling pin. Divide the dough into 2 equal pieces. Roll each portion out on a lightly floured piece of parchment paper or silicone baking mat to about 1/4-inch thickness.
  • 6
    Lightly dust one of the rolled-out dough portions with flour. Place a piece of parchment on top. (This prevents sticking.) Place the second rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 2 hours(and up to 2 days).
  • 7
    Once chilled, preheat oven to 350°F (177°C). Line large baking sheets with parchment paper. Carefully remove the top dough piece from the refrigerator. Using a cookie cutter or freestyle cut, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with second piece of dough.
  • 8
    Arrange cookies on baking sheets 3 inches apart. Bake for 12–13 minutes until very lightly browned around the edges. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before decorating.
  • 9
    Melt the chopped chocolate in the microwave at 20-second increments, stirring after each until completely melted. Dip cooled cookies in the melted milk chocolate. Sprinkle extra freeze-dried strawberry powder over warm chocolate. Then, Drizzle white chocolate over cookies. Allow chocolate to set in the fridge for about 20-30 minutes before enjoying.

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