Soft Strawberry Cookies (Print Version)

# Ingredients:

01 - Unbleached all-purpose flour (320 grams/11 1/4 ounces).
02 - Dried strawberries, freeze-dried (21 grams/3/4 ounce).
03 - Softened, unsalted butter (227 grams/8 ounces, 65-68°F).
04 - White sugar (114 grams/4 ounces).
05 - A pinch of kosher salt (1/2 teaspoon).
06 - Vanilla, pure extract (1 teaspoon).
07 - Confectioners' sugar (120 grams/1 cup).
08 - More freeze-dried strawberries for glaze (14 grams/1/2 ounce).
09 - Full-fat milk (3-5 tablespoons).

# Instructions:

01 - Grind 1/3 of the flour and dried strawberries together until powdered. Stir into the rest of the flour.
02 - Beat softened butter with sugar, salt, and vanilla until fluffy. Add the strawberry flour mixture and mix until it turns into a dough ball.
03 - Flatten dough to about 1/2 inch thick, cut out 2-inch rounds, poke the middles with a fork, then chill for 20 minutes.
04 - In a 300°F oven, bake for 20-23 minutes until the bottoms are just slightly golden. Wait until fully cooled.
05 - Blend powdered sugar and strawberries until fine, then stir in enough milk to create a smooth glaze.
06 - Dip the tops of the cookies in the glaze, let the excess drip off, and place them on a rack to set up.

# Notes:

01 - Store unglazed cookies in an airtight container for 10 days.
02 - Dough freezes for up to 3 months, ready to use later.
03 - High-quality butter adds great flavor here.

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