Shortbread cookies made with butter and strawberry jam, topped with pink strawberry sugar. These look like Linzer cookies, but they don't have any nuts or eggs in them.
Cookie– 1 stick (226 g) unsalted butter, at room temperature– 2/3 cup (74 g) powdered sugar– 1 teaspoon vanilla extract , or vanilla bean paste– 1/2 teaspoon salt, I am using fine sea salt– 2 cups (270 g) all purpose flourTo assemble– 1/3 cup (37 g) powdered sugar– 1/4 cup (5 g) freeze dried strawberrie– 1/2 cup (160 g) strawberry jam
INGREDIENTS
Make dough
Combine butter and sugar in a large basin or stand mixer. Low-speed stir butter until light and foamy, 3 minutes.
INSTRUCTIONS
STEP 1
Add vanilla and salt, then half the flour. Mix on low speed until incorporated, scrape bowl sides, add remaining flour, and mix until smooth.
STEP 2
Put each dough piece in cling film or parchment paper and make a 1-inch (2.5 cm) disk. Refrigerate 2 hours or 5 days.
STEP 3
Bake cookies.
Preheat oven to 350°F (175°C). Take one dough disc from the fridge and reheat it for 15 minutes. Roll the dough 1/4" (6 mm) thick between two parchment papers.
STEP 4
Make as many circles as possible with a round cookie cutter. Leave room between cookies on a parchment-lined baking sheet and refrigerate while you roll out the second half of dough.
STEP 5
Roll the other dough disc like the first. Cut lots of circles, preferably the same number. Cutting a heart (or circle) from the inside of circles creates a donut-shaped biscuit top.
STEP 6
Place these cookies and the little cut-out hearts on another baking sheet and refrigerate. Take out your first batch of chilled cookies.
STEP 7
First, bake the cookies in the center of the oven for 8-10 minutes (depending on size) until golden brown around the edges. Allow them to cool on the baking pan for 10 minutes before plating.
STEP 8
Set the second batch of cookies on the pan and bake for 8-10 minutes. Repeat with remaining dough until all cookies bake. Knead leftover dough scraps into a disc. Repeat chilling and rolling cookies if needed.
STEP 9
Combine cookies
Blend powdered sugar and freeze-dried strawberries for pink sugar. High-speed blend until pink dust develops. Use a fine mesh sieve to dust sliced cookies.
STEP 10
Make sandwich cookies by spooning strawberry jam on larger circles. Sprinkle biscuits over jam. Cover cookies and eat them at room temperature within 2-3 days.