Let’s bake these delicious Strawberry Shortcake Cookies:

1. Make the Shortbread Dough:

In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt.

Add the cold, cubed butter. Cut the butter into the flour mixture using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Combine the water and vanilla extract in a small cup.

Stir the vanilla-water mixture into the crumb mixture with a fork just until moistened. Do not overmix; the dough should just hold together when pressed.

2. Chill the Dough:

Gather the dough into a ball, flatten it into a disk, and wrap it tightly in plastic wrap.

Refrigerate the dough until firm, at least 1-2 hours, or overnight. Chilling is crucial for preventing spreading and ensuring a tender texture.

3. Preheat Oven and Prepare Dough:

Preheat oven to 325°F (160°C). Note: Original recipe says 325°, which is quite low for shortbread, often baked at 350°F. Proceeding with 325°F as written.

On a lightly floured surface, roll the chilled dough out to approximately ¼-inch thickness.

Cut out cookies using a floured 3-inch round cookie cutter. Gather scraps gently and re-roll once if necessary.

4. Bake the Cookies:

Place the cut-out cookies 1 inch apart on parchment-lined baking sheets.

Prick the tops of the cookies with a fork. This helps prevent puffing.

Bake for 15-18 minutes, or until the edges are just lightly golden brown. Do not overbake; shortbread should remain pale.

5. Cool the Cookies:

Let the cookies cool on the baking sheets for 5 minutes.

Then, carefully transfer the cookies to wire racks to cool completely. Cookies must be 100% cool before frosting.

6. Make the Fresh Strawberry Frosting:

While the cookies cool, prepare the frosting. In a medium bowl, beat the softened butter with an electric mixer until creamy.

Add the “scant ½ cup” of sliced fresh strawberries and the 1 tablespoon of milk. Beat until the strawberries break down and are combined (the mixture might look slightly separated initially).

Gradually add the confectioners’ sugar, beating on low speed until combined, then increase speed and beat until smooth and fluffy. Add more sugar if needed for a good spreading consistency.

7. Frost and Garnish:

Spread a layer of the fresh strawberry frosting over each cooled cookie.

If desired, top the frosting with additional sliced fresh strawberries.

8. Serve or Store:

Serve the cookies immediately, or store them in an airtight container at room temperature for a day (frosting may soften cookie slightly) or in the refrigerator for 2-3 days (best for freshness due to fruit in frosting). Enjoy!