A Passion for Baking: Bake to celebrate, Bake to nourish, Bake for fun
Tags: strawberry shortbread white chocolate
Recipe Reviews
Zosia from Toronto, ON
I bought the dried strawberries for this recipe a few months ago, but I wasn't inspired to make them until I read the previous reviews. They are as delicious as ruth3ch and jenncc have said: creamy white chocolate and a burst of sweet strawberry in a classic melt-in-your-mouth shortbread cookie.
I decided to follow the recipe's instructions and roll the dough to a 1/2" thickness (thicker than I normally would); I did deviate slightly in the method, using a tip I learned from Dorie Greenspan, and put all of the dough in a freezer bag, rolled it while it was in the bag, then chilled it as instructed. I baked the cookies at 300F and they were done in 35 minutes. I rolled the scraps to a 1/4" thickness only: these cookies were baked in 18 minutes and equally delicious!
I used mini white chocolate chips for the first time and was disappointed that they browned in the oven - next time I will use the chopped white chocolate called for in the recipe.
These are yummy! The cook time was way off (as ruth3ch commented) and I had to bring them out much sooner. They make beautiful heart shaped cookies for Valentine's Day. Some of her techniques throughout the book are a little unconventional (including kneading this dough) but her flavors are usually spot on!
(edited 6th September 2011) (0) comment (1) useful
The strawberry and cream cookies were absolutely delicious and they tasted like they came from a very expensive bakery. I used white chocolate chips for the chopped white chocolate chunks and I bought the dried strawberries from NUTS ONLINE.
I made this recipe a while ago for a party. I don't remember if the baking time was really 40-50 minutes. So if you do make this recipe- check on them earlier. (The recipe contains no eggs so there is no health danger if you under bake them slightly.) I need to order more dried strawberries so I can make these again soon. Delicious!
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