Strawberry Cookies w/ Strawberry Chocolate Topping
Servings
18COOKIES
Servings
18COOKIES
Ingredients
Cookies
Strawberry Topping
Lemon Drizzle
Garnish
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