By: TYSAI MARTINEZ
Staff Writer
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- 2 sticks of unsalted butter (room temperature)
- 1 ¾ cups granulated sugar
- 1 egg (room temperature)
- 1 egg yolk (room temperature)
- 2 teaspoons vanilla extract
- 1 ½ cups of freeze-dried strawberries
- ½ cup granulated sugar (for rolling the cookies)
- Pink food coloring
Instructions:
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a blender/food processor, blend the freeze-dried strawberries until you have a fine powder.
- In a medium bowl, wish together the flour, baking powder, and salt. Set aside.
- In a bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1 minute until it’s soft and creamy.
- Add the sugar and beat on medium-high speed for 3 minutes until light and fluffy.
- Add the egg, egg yolk, and vanilla and beat until it is well combined.
- Add the dry ingredients and beat on low speed, stop once the flour is combined.
- Add the strawberry powder and food dye and mix with a rubber spatula until it is evenly pink.
- Scoop the dough into 1 ½ tablespoon balls and roll in the extra granulated sugar. Chill for at least 20 minutes or overnight.
- Bake 4 to 6 cookies at a time for 11 to 12 minutes. When baking these, keep the others in the fridge.
