Ingredient: fresh lemon juice to make a drizzle consistency

If there’s one berry most people have a fondness for, it’s strawberries. Even though available year-round, strawberries’ full flavor shines best beginning in May through late summer, the prime seasons for strawberries. Advances in transportation and refrigeration have allowed for strawberries to become a seasonless fruit.

Winter is done and we’re ready to embrace all things springtime! Spring is about rebirth, sunshine, new life, things in bloom, etc. With bright colors, fresh flavors, and interesting designs, spring cookies are the perfect way to welcome in the warmer weather and say goodbye to the winter blues. 

Today I thought I would start with a crisp shortbread type cookie and add some ‘pizzazz‘ with some strawberries, white chocolate and a few pistachios. I think you will like these!

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Strawberry Cookies w/ Strawberry Chocolate Topping

Votes: 1
Rating: 5
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Course

dessert

Cuisine

American

Keyword

spring strawberry cookies, strawberry cookies w/ strawberry chocolate topping

Servings

COOKIES MetricUS Imperial

Ingredients

Cookies

• 85 gm powdered sugar, sifted
• 1/2 cup salted butter (room temperature
• 1 small egg, room temperature
• 1 tsp Lor Ann strawberry emulsion
• 1/2 tsp baking powder
• 1 1/2 cups + 3 Tbsp flour

Strawberry Topping

• 100 gm white chocolate chips
• 6 Tbsp heavy cream
• red GEL food coloring
• 1/4 tsp Lor Ann strawberry emulsion

Lemon Drizzle

• 1/2 cup powdered sugar
• fresh lemon juice to make a drizzle consistency

Garnish

• dried OR freeze-dried strawberries slices
• pistachio nuts OR pepita seeds, chopped I have a nut allergy so I often substitute pepita seeds to still get some crunch in baked items.

Course dessert Cuisine American Keyword spring strawberry cookies, strawberry cookies w/ strawberry chocolate topping Servings COOKIES MetricUS Imperial Ingredients Cookies 85 gm powdered sugar, sifted 1/2 cup salted butter (room temperature 1 small egg, room temperature 1 tsp Lor Ann strawberry emulsion 1/2 tsp baking powder 1 1/2 cups + 3 Tbsp flour Strawberry Topping 100 gm white chocolate chips 6 Tbsp heavy cream red GEL food coloring 1/4 tsp Lor Ann strawberry emulsion Lemon Drizzle 1/2 cup powdered sugar fresh lemon juice to make a drizzle consistency Garnish dried OR freeze-dried strawberries slices pistachio nuts OR pepita seeds, chopped I have a nut allergy so I often substitute pepita seeds to still get some crunch in baked items.

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Cookies

1. In a large bowl, cream together butter & icing sugar. Add egg & strawberry extract & mix well.
2. In a separate bowl, sift together flour & baking powder. Add to the wet mixture a little at a time until well incorporated. Wait approximately 30 minutes before working with the dough as it will firm up slightly.
3. Roll the dough between baking paper & put it into the fridge for a few hours to help it from spreading. When dough is a bit firmer, take it out of the fridge & cut into butterfly shapes.
4. Place the cookies on a parchment lined baking sheet & return to fridge again for another 1-2 hours, this will also help prevent spreading.
5. Preheat oven to 350 F.
6. Bake cookies for approximately 10 - 12 minutes or until lightly browned on bottoms.
7. Allow cookies to cool completely on a wire rack while you prepare the 'toppings'.

Strawberry Topping

1. Slice dried strawberries thinly. Place white chocolate chips in a small bowl. Heat heavy cream until simmering, then pour over chocolate chips. Let stand for 1-2 minutes, then add 1/4 tsp strawberry flavor & tiny bit of gel food color. Stir swiftly until all the chocolate chips are melted & smooth.
2. Using a piping bag, place about a teaspoon of strawberry flavored chocolate. Gently press a slice of strawberry on top.

Lemon Drizzle

1. In a small dish, stir together powdered sugar & fresh lemon juice until it reaches a drizzle consistency. Drizzle lines over half of the cookie then sprinkle with pistachio nuts or pepita seeds.

Recipe Notes

• LorAnn's Strawberry baking & flavoring emulsion tastes like fresh ripe berries. Great for cakes, cookies, frostings, fillings, and desserts. Add it instead of using strawberries or in addition to the fruit to add a punch of strawberry flavor. Use in any recipe you would a strawberry extract and get more robust strawberry flavor!
• 1 teaspoon baking extract = 1 teaspoon emulsion