Strawberries and Cream Cookies

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.

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!