Chocolate-Covered-Strawberry Shortbread

Introduction & Inspiration

I’m always on the lookout for unique and flavorful cookie recipes, and these Chocolate-Covered Strawberry Shortbread cookies immediately intrigued me! The combination of a buttery shortbread base infused with freeze-dried strawberries, and a drizzle of chocolate, seemed like a sophisticated and delicious treat. The promise of a naturally pink, intensely strawberry-flavored cookie was very appealing.

My inspiration came from a desire to create a cookie that was both elegant and relatively easy to make. I envisioned a cookie that would be perfect for a special occasion, a tea party, a bake sale, or simply a delightful treat to enjoy with a cup of coffee or tea.

My goal was to explore a recipe that used freeze-dried strawberries in a creative way, to impart both flavor and color without adding extra moisture. This recipe seemed to fit the bill perfectly: simple ingredients, clear instructions, and a focus on achieving that perfect balance of buttery shortbread, strawberry flavor, and a touch of chocolate.

It is a perfect gift idea.

Nostalgic Appeal

Shortbread cookies, in general, hold a strong nostalgic appeal. They’re a classic cookie, often associated with holidays, tea times, and simple, buttery goodness. Their crumbly texture and delicate sweetness are instantly recognizable and comforting.

The addition of strawberries, even in freeze-dried form, adds another layer of familiarity, evoking memories of strawberry shortcake, strawberry jam, and other classic strawberry desserts.

The act of making shortbread cookies, from creaming the butter and sugar to shaping and baking the dough, is a timeless culinary tradition that connects us to generations of home bakers.

And the drizzle of chocolate on top adds a touch of elegance and indulgence, reminiscent of bakery-style cookies and special occasion treats.

Homemade Focus

These Chocolate-Covered Strawberry Shortbread cookies are a wonderful example of the joys of homemade baking. You’re taking basic ingredients – butter, sugar, flour, and freeze-dried strawberries – and transforming them into beautiful and flavorful cookies.

I appreciate recipes that prioritize homemade elements and allow for hands-on involvement, and this one certainly does. You’re creaming butter and sugar, incorporating a unique strawberry powder, and shaping the dough into a rectangle for slicing.

The use of freeze-dried strawberries is a clever technique that adds intense strawberry flavor and a beautiful pink color to the dough without adding extra moisture, which is crucial for maintaining the shortbread’s signature texture.

And the simple act of drizzling the cooled cookies with melted chocolate adds a final touch of homemade elegance and enhances the overall flavor experience.

Flavor Goal

The primary flavor goal of these Chocolate-Covered Strawberry Shortbread cookies is a harmonious blend of buttery shortbread, intense strawberry flavor, and a touch of rich chocolate. It’s a cookie that’s designed to be both elegant and satisfying, with a perfect balance of flavors and textures.

The shortbread base, made with butter, confectioners’ sugar, water, vanilla extract, all-purpose flour, and salt, provides a classic, buttery, and slightly crumbly texture.

The freeze-dried strawberries, processed into a fine powder and incorporated into the dough, deliver a concentrated burst of natural strawberry flavor and a beautiful pink hue.

The drizzle of melted chocolate (combined with shortening for a smoother consistency) adds a touch of rich, bittersweet chocolate that complements the strawberry and butter flavors perfectly.

The overall effect is a cookie that’s both delicate and flavorful, with a satisfying combination of buttery shortbread, intense strawberry, and a hint of chocolate.

Ingredient Insights

Let’s examine the ingredients and their purpose.

Unsalted butter, softened: This is the foundation of the shortbread, providing richness, flavor, and that signature crumbly texture.

Confectioners’ sugar (powdered sugar): This adds sweetness and helps create a smooth, tender shortbread.

Water: A small amount of water is added to the dough, likely to help bind the ingredients and create a more workable dough.

Vanilla extract: Enhances the overall flavor, adding a warm, aromatic note.

Freeze-dried strawberries: These are the key to the intense strawberry flavor and pink color. Processing them into a powder ensures even distribution throughout the dough.

All-purpose flour: Provides the structure for the shortbread.

Salt: Enhances the flavors and balances the sweetness.

Semisweet chocolate chips: These are melted to create the chocolate drizzle.

Shortening: This is added to the melted chocolate to create a smoother, glossier finish and to help it set up properly.

This is a classic ingredient list for shortbread.

Essential Equipment

You won’t need a lot of specialized equipment to make these cookies. Here’s what you’ll need:

A large bowl: For creaming the butter and sugar and mixing the dough.

An electric mixer (handheld or stand mixer): This makes creaming the butter and sugar much easier, but you could do it by hand with a whisk.

A small food processor: This is essential for processing the freeze-dried strawberries into a fine powder.

Waxed paper: For shaping the dough into a rectangle and for wrapping it during chilling.

Baking sheets (at least two):

Parchment paper:

A small microwave-safe bowl (or a double boiler): For melting the chocolate and shortening.

Measuring cups and spoons.

This list is pretty basic for baking.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 3/4 cup unsalted butter, softened
• 3/4 cup confectioners’ sugar
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 1 package (1 ounce) freeze-dried strawberries
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup semisweet chocolate chips
• 1 teaspoon shortening

These are easy to find ingredients.

Be sure to have all ingredients ready.

Step-by-Step Instructions

Let’s break down the process into easy-to-follow steps.

Step 1: Cream Butter and Sugar. In a large bowl, beat the softened butter and confectioners’ sugar until blended.

Step 2: Add Water and Vanilla. Beat in the water and vanilla extract.

Step 3: Process Strawberries. Meanwhile, place the freeze-dried strawberries in a small food processor; process until the strawberries are a fine powder.

Step 4: Combine Dry Ingredients. In a small bowl, combine the flour, strawberry powder, and salt.

Step 5: Combine Wet and Dry. Gradually beat the dry ingredients into the creamed mixture until well combined.

Step 6: Shape and Chill Dough. Using a sheet of waxed paper, shape the dough into an 8x3x1 1/4-inch rectangle. Wrap in waxed paper; refrigerate for 3 hours or overnight. This chilling step is crucial for firming up the dough and making it easier to slice.

Step 7: Preheat and Prepare. Preheat the oven to 325°F (160°C).

Step 8: Slice and Bake. Unwrap and cut the chilled dough crosswise into 1/4-inch slices. Place the slices 1 inch apart on parchment-lined baking sheets; prick with a fork.

Step 9: Bake. Bake until the edges are light golden, 12-14 minutes.

Step 10: Cool. Cool on the pans for 5 minutes. Remove to wire racks to cool completely.

Step 11: Melt Chocolate and Drizzle. Melt the chocolate chips and shortening until smooth; drizzle over the cooled cookies. If desired, sprinkle with additional crushed freeze-dried strawberries. Let stand until set.

These are clear and detailed instructions.

Troubleshooting

Let’s address some potential problems, and how to fix them:

Problem: My dough is too crumbly. Solution: Add a teaspoon or two of cold water, just enough to bring the dough together. Be careful not to add too much liquid, or the shortbread will be tough.

Problem: My dough is too sticky. Solution: Add a little more flour, a tablespoon at a time, until the dough is manageable.

Problem: My cookies are spreading too much during baking. Solution: Make sure you chilled the dough thoroughly before slicing and baking. Also, make sure your oven temperature is accurate.

Problem: My chocolate is seizing up (becoming grainy and hard). Solution: Make sure no water gets into the melted chocolate, as this can cause it to seize. If it does seize, you can try adding a teaspoon of vegetable shortening or coconut oil to help smooth it out.

These are good solutions!

Tips and Variations

Here are some helpful tips!

Tip: For the best strawberry flavor, use high-quality freeze-dried strawberries.

Variation: Add a teaspoon of lemon zest or orange zest to the dough for a citrusy twist.

Tip: If you don’t have a food processor, you can crush the freeze-dried strawberries in a zip-top bag with a rolling pin.

Variation: Use different types of chocolate for drizzling, such as white chocolate or dark chocolate.

Tip: Make sure your butter is softened but not melted for the best results.

Variation: Add a sprinkle of finely chopped nuts, such as almonds or pecans, to the top of the cookies before baking.

These cookies can easily be personalized.

Serving and Pairing Suggestions

These Chocolate-Covered Strawberry Shortbread cookies are a delightful treat that’s perfect for many occasions.

Serving: Serve the cookies at room temperature.

Pairing: * They’re perfect for afternoon tea, a dessert buffet, or as a sweet treat any time of day. * Serve them with a cup of tea, coffee, or a glass of cold milk.

• They can be part of a gift.

This recipe is great for sharing.

Nutritional Information

Nutritional information is approximate due to variations in specific ingredients and serving sizes. One cookie may contain:

• Calories: 150-180
• Fat: 8-10 grams
• Saturated Fat: 4-6 grams
• Cholesterol: 20-30mg
• Sodium: 50-70mg
• Total Carbs: 18-22 grams
• Dietary Fiber: 0-1 gram
• Sugars: 8-12 grams
• Protein: 1-2 grams

These cookies are a treat, so enjoy them in moderation.

Print

Recipe Summary and Q&A

Let’s end with a quick summary and answer some FAQs:

Recipe Summary:

Chocolate-Covered Strawberry Shortbread cookies feature a buttery shortbread base infused with the intense flavor and color of freeze-dried strawberries. The dough is chilled, sliced, baked, and then drizzled with melted chocolate.

Q&A:

Q: Can I make these cookies ahead of time? A: Yes! You can make the dough ahead of time and refrigerate it for up to 3 days, or freeze it for longer storage. You can also bake the cookies and store them, unfrosted, in an airtight container at room temperature for up to a week. Drizzle with chocolate closer to serving time.

Q: How long will the cookies stay fresh? A: They’re best enjoyed within a few days, stored in an airtight container at room temperature.

Q: Can I use fresh strawberries instead of freeze-dried? A: No, fresh strawberries would add too much moisture to the dough and would not provide the same intense flavor or color. Freeze-dried strawberries are essential for this recipe.

Q: I don’t have shortening. What can I use instead? A: You can use coconut oil or even a little bit of extra butter, but the shortening helps the chocolate set up with a nice, firm consistency.

Q: Can I freeze these cookies? A: Yes.

I hope this comprehensive guide has inspired you to bake your own Chocolate-Covered Strawberry Shortbread cookies! They’re a unique, flavorful, and beautiful treat that’s sure to impress. Enjoy the process, and happy baking!