Introduction & Inspiration: A Trio of Flavors in Every Bite
These Chocolate-Covered Strawberry Shortbread cookies are a delightful treat! I love how they combine the buttery, crumbly texture of shortbread with the intense flavor of freeze-dried strawberries and the rich, smooth coating of chocolate.
The inspiration for this recipe came from a desire to create a cookie that was both elegant and delicious. And that featured a unique flavor combination. I wanted something.
I’ve always been a fan of shortbread cookies, and I thought the addition of strawberries and chocolate would elevate them to a whole new level. The freeze-dried strawberries add a concentrated burst of flavor.
These cookies are perfect for any occasion, from a special afternoon tea to a holiday cookie exchange. They’re a guaranteed crowd-pleaser. And they’re a beautiful addition to any dessert table.
Nostalgic Appeal (with a Fruity, Chocolatey Upgrade)
Shortbread cookies, with their simple, buttery flavor and their crumbly texture, evoke a sense of nostalgia and classic baking. They remind me of holidays, tea parties, and the comforting aroma of freshly baked cookies.
These Chocolate-Covered Strawberry Shortbread cookies take that familiar treat. And add a fruity, chocolatey twist that makes them even more special. It’s a way to enjoy.
There’s something inherently satisfying about the combination of buttery shortbread, sweet-tart strawberries, and rich chocolate. It’s a flavor and texture combination that’s both comforting and sophisticated. A perfect trifecta.
It’s the kind of cookie that’s perfect for sharing with loved ones. Or for savoring all to yourself with a cup of tea or coffee. A moment of pure culinary delight.
Homemade Focus (and the Simplicity of Shortbread)
I’m a strong advocate for homemade baked goods, and these Chocolate-Covered Strawberry Shortbread cookies are a perfect example of why. Making your own cookies allows you to control the ingredients. For the best results.
Store-bought shortbread cookies often lack the delicate, buttery flavor and the perfectly crumbly texture that you can achieve with homemade. When you bake from scratch, you can use high-quality ingredients.
This recipe is a testament to the fact that homemade cookies don’t have to be complicated. Shortbread is one of the easiest types of cookies to make. It requires just a few simple ingredients.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced baker. It’s a great way to experience the joy of baking from scratch. And to enjoy.
Flavor Goal: Buttery, Fruity, and Chocolatey Harmony
The flavor goal of these Chocolate-Covered Strawberry Shortbread cookies is to achieve a perfect balance of buttery, crumbly shortbread. Intense strawberry flavor, and rich, smooth chocolate.
The shortbread base, made with softened unsalted butter, confectioners’ sugar, water, vanilla extract, freeze-dried strawberries, all-purpose flour, and salt. Provides a rich, buttery flavor.
The freeze-dried strawberries, processed into a fine powder, are the key to the vibrant strawberry flavor. They add a concentrated burst of sweetness and tartness. Without adding extra moisture.
The drizzle of melted semisweet chocolate chips and shortening adds a final touch of richness and decadence. That complements the strawberry and shortbread beautifully. The overall.
Ingredient Insights
Let’s take a closer look at the ingredients.
Unsalted butter, softened, provides richness and flavor to the shortbread. Using softened butter is important for creating a smooth and creamy dough.
Confectioners’ sugar adds sweetness and helps to create a delicate, crumbly texture. Water and vanilla extract are added.
Freeze-dried strawberries are the star of the show, providing an intense strawberry flavor and a beautiful pink color to the shortbread dough. Using freeze-dried strawberries, instead of fresh.
All-purpose flour forms the base of the shortbread. Salt enhances the flavors.
Semisweet chocolate chips are melted to create the chocolate drizzle. I recommend using good-quality chocolate. Shortening is added to the melted chocolate.
Essential Equipment
You’ll need a few basic baking tools:
A large bowl.
An electric mixer (handheld or stand mixer).
A small food processor (for processing the freeze-dried strawberries).
Waxed paper.
A baking sheets lined with parchment paper.
That’s it! This recipe is relatively simple in terms of equipment.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
- ¾ cup unsalted butter, softened
- ¾ cup confectioners’ sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 package (1 ounce) freeze-dried strawberries
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup semisweet chocolate chips
- 1 teaspoon shortening
These quantities are from the original recipe.
Remember to use fresh, high-quality ingredients whenever possible.
Step-by-Step Instructions
Ready to bake some beautiful and delicious Chocolate-Covered Strawberry Shortbread cookies? Here’s a detailed, step-by-step guide:
1. Cream Butter and Sugar:
In a large bowl, beat the softened unsalted butter and confectioners’ sugar together with an electric mixer until blended.
2. Add Water and Vanilla: Beat in the water and vanilla extract until well combined.
3. Process Strawberries: Meanwhile, place the freeze-dried strawberries in a small food processor.
Process until the strawberries are a fine powder.
4. Combine Dry Ingredients:
In a small bowl, combine the all-purpose flour, strawberry powder, and salt.
5. Gradually Add Dry Ingredients to Wet Ingredients: Gradually beat the dry ingredients into the creamed mixture, mixing until just combined. Be careful not to overmix.
6. Shape Dough and Chill: Using a sheet of waxed paper, shape the dough into an 8x3x1¼-inch rectangle.
Wrap the dough in the waxed paper.
Refrigerate for at least 3 hours, or preferably overnight. Chilling the dough makes it easier to handle and prevents the cookies from spreading too much during baking.
7. Preheat Oven and Prepare Baking Sheets:
Preheat the oven to 325°F (160°C).
Line baking sheets with parchment paper.
8. Slice and Bake: Unwrap the chilled dough.
Cut the dough crosswise into ¼-inch thick slices.
Place the slices 1 inch apart on the prepared baking sheets.
Prick each slice with a fork. This helps to prevent the cookies from puffing up too much during baking.
Bake until the edges are light golden brown, 12-14 minutes.
9. Cool:
Cool the cookies on the pans for 5 minutes.
Remove them to wire racks to cool completely.
10. Melt Chocolate and Drizzle: In a microwave-safe bowl or a double boiler, melt the semisweet chocolate chips and shortening together until smooth.
Drizzle the melted chocolate over the cooled cookies.
11. Optional Garnish: If desired, sprinkle with additional crushed freeze-dried strawberries before the chocolate sets.
12. Set and Serve: Let the chocolate drizzle stand until set. Serve and enjoy your delicious Chocolate-Covered Strawberry Shortbread cookies!
Troubleshooting
Common issues that can arise when baking:
Problem: The dough is too sticky.
Solution: If the dough is too sticky to handle, you can add a bit more flour, a tablespoon at a time, until it reaches a manageable consistency. You can also chill the dough for a longer period.
Problem: The cookies are spreading too much during baking.
Solution: Make sure you’re chilling the dough for at least 3 hours, or preferably overnight. Also, make sure your oven is preheated to the correct temperature.
Problem: The cookies are too hard.
Solution: Make sure you’re not overbaking the cookies. They should be just lightly golden brown around the edges.
Problem: The chocolate is seizing up (becoming thick and grainy).
Solution: Make sure you’re melting the chocolate gently.
Problem: The cookies are bland. Solution: Use high-quality ingredients.
Tips and Variations
Tips for this recipe:
Tip: For an even more intense strawberry flavor, use freeze-dried strawberries with no added sugar.
Tip: If you don’t have a food processor, you can crush the freeze-dried strawberries by placing them in a resealable plastic bag and using a rolling pin.
Tip: To make sure your cookies are evenly sized, use a cookie cutter or a knife to cut the chilled dough into squares or rectangles.
Variation: Use different types of chocolate for the drizzle, such as milk chocolate, dark chocolate, or white chocolate.
Variation: Add a pinch of ground cinnamon or nutmeg to the dough for a warm, spicy flavor.
Variation: Dip the cookies completely in melted chocolate instead of drizzling.
Variation: Sprinkle the finished cookies with chopped nuts, sprinkles, or sea salt.
Variation: Add some lemon zest.
Serving and Pairing Suggestions
Suggestions for serving:
Serving Suggestions:
Serve the cookies at room temperature.
Serve them with a cup of tea, coffee, or a glass of milk.
Serve them as a dessert or snack.
Serve them at a tea party, a holiday gathering, or any occasion.
They’re also perfect for gifting!
Pairing Suggestions:
These cookies pair well with a variety of beverages.
A cup of Earl Grey tea or other black tea.
A glass of milk (dairy or non-dairy).
A cup of coffee.
A glass of dessert wine.
They’re also delicious on their own!
Nutritional Information
Here’s an approximate nutritional breakdown per cookie (depending on the size and the specific ingredients used):
- Calories: 101
- Fat: 6g (3g saturated fat)
- Cholesterol: 11mg
- Sodium: 20mg
- Carbohydrate: 12g (5g sugars, 1g fiber)
- Protein: 1g
This is based on the provided nutrition facts. These Chocolate-Covered Strawberry Shortbread cookies are a relatively rich treat, due to the butter and chocolate.
They do provide some fiber. They’re best enjoyed in moderation.
You can adjust the recipe.
Print
Chocolate-Covered-Strawberry Shortbread
Description
These Chocolate-Covered Strawberry Shortbread cookies are a delightful treat! I love how they combine the buttery, crumbly texture of shortbread with the intense flavor of freeze-dried strawberries and the rich, smooth coating of chocolate.
Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup confectioners’ sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 package (1 ounce) freeze-dried strawberries
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup semisweet chocolate chips
- 1 teaspoon shortening
Instructions
1. Cream Butter and Sugar:
In a large bowl, beat the softened unsalted butter and confectioners’ sugar together with an electric mixer until blended.
2. Add Water and Vanilla: Beat in the water and vanilla extract until well combined.
3. Process Strawberries: Meanwhile, place the freeze-dried strawberries in a small food processor.
Process until the strawberries are a fine powder.
4. Combine Dry Ingredients:
In a small bowl, combine the all-purpose flour, strawberry powder, and salt.
5. Gradually Add Dry Ingredients to Wet Ingredients: Gradually beat the dry ingredients into the creamed mixture, mixing until just combined. Be careful not to overmix.
6. Shape Dough and Chill: Using a sheet of waxed paper, shape the dough into an 8x3x1¼-inch rectangle.
Wrap the dough in the waxed paper.
Refrigerate for at least 3 hours, or preferably overnight. Chilling the dough makes it easier to handle and prevents the cookies from spreading too much during baking.
7. Preheat Oven and Prepare Baking Sheets:
Preheat the oven to 325°F (160°C).
Line baking sheets with parchment paper.
8. Slice and Bake: Unwrap the chilled dough.
Cut the dough crosswise into ¼-inch thick slices.
Place the slices 1 inch apart on the prepared baking sheets.
Prick each slice with a fork. This helps to prevent the cookies from puffing up too much during baking.
Bake until the edges are light golden brown, 12-14 minutes.
9. Cool:
Cool the cookies on the pans for 5 minutes.
Remove them to wire racks to cool completely.
10. Melt Chocolate and Drizzle: In a microwave-safe bowl or a double boiler, melt the semisweet chocolate chips and shortening together until smooth.
Drizzle the melted chocolate over the cooled cookies.
11. Optional Garnish: If desired, sprinkle with additional crushed freeze-dried strawberries before the chocolate sets.
12. Set and Serve: Let the chocolate drizzle stand until set. Serve and enjoy your delicious Chocolate-Covered Strawberry Shortbread cookies!
Recipe Summary and Q&A
Let’s recap this delicious Chocolate-Covered Strawberry Shortbread baking journey!
Summary: These Chocolate-Covered Strawberry Shortbread cookies are buttery, crumbly shortbread cookies infused with the intense flavor of freeze-dried strawberries and drizzled with rich, melted chocolate. They’re a beautiful and delicious treat that’s perfect for any occasion.
Q&A:
Q: Can I make these cookies ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 3 days or in the freezer for up to 2 months. You can also bake the cookies and store them in an airtight container at room temperature for up to a week. Drizzle with chocolate just before serving.
Q: Can I freeze the baked cookies?
A: Yes, you can freeze the baked, un-drizzled cookies. Wrap them tightly. Freeze for up to 3 months. Thaw at room temperature before drizzling with chocolate and serving.
Q: I don’t have freeze-dried strawberries. Can I use fresh strawberries?
A: No, I don’t recommend using fresh strawberries in this recipe. Fresh strawberries contain too much moisture.
Q: My chocolate is too thick for drizzling, how do I fix it? A: Add a tiny bit more shortening, and warm gently.
Q: Can I make these cookies without chilling the dough? A: Chilling the dough is an important step, as it allows the dough to firm up.