Strawberry Shortcake Cookies

By Joelene

Ingredients

• 3/4 pound European-style salted butter (3 sticks), at room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 1/4 cups flour
• 1/3 cup diced strawberries
• Red sprinkles

Preparation

Step 1

Heat oven to 350 degrees. In a large mixing bowl, use a hand beater or a stand mixer on medium-high speed to cream butter, sugar, vanilla extract and salt until all ingredients are incorporated, about 1-2 minutes.

Reduce speed to low. Add flour to the bowl and blend well. Once incorporated, add the strawberries and mix on medium speed for 10 seconds. Refrigerate dough uncovered for 2 hours or until stiff. Lightly flour a clean surface, and roll dough out to 1/2-inch thickness. Use a medium-size heart cookie cutter to stamp out the cookies. Repeat until out of dough.

Place heart-shaped cookies on a non-stick cookie sheet or a cookie sheet lined with parchment paper. Sprinkle with red sprinkles (Breese recommends India Tree's Raspberry Red decorating sugar). Bake about 20 minutes or until done. For crispier cookies, bake a few minutes longer.

Makes about 18 cookies.