A Passion for Baking: Bake to celebrate, Bake to nourish, Bake for fun
Tags: strawberry shortbread white chocolate
Recipe Review
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.
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