Babees Strawberry Shortbread Valentines Cookies Food

BABEE'S STRAWBERRY SHORTBREAD VALENTINE'S COOKIES

Steps:

• Preheat the oven to 350°F. Sift together the flour and baking powder, and set aside.
• In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar until light and fluffy, approximately 3 to 5 minutes.
• Add the egg yolks, orange juice, and vanilla extract, and mix slowly.
• Add the flour mixture to the butter mixture, and mix slowly until a dough forms.
• Remove the dough from the mixer, and knead with your hands until it's stretchy. Place the dough between two sheets of parchment paper and, using a rolling pin, roll flat.
• Remove the top sheet of parchment paper and cut the dough in half. Punch out the "solid" bottom halves of the cookies on one half of the dough. Punch out the "heart window" top halves of the cookies on the other half of the dough.
• Arrange cookies on a cookie sheet lined with parchment paper and bake for 8 to 10 minutes. Remove before browned, and let cool completely.
• Carefully spread strawberry preserves on the solid bottom halves of the cookies, and place the heart window part of each cookie on top. Serve and enjoy!

STRAWBERRIES AND CREAM SHORTBREAD COOKIES

Steps:

• In the bowl of a stand mixer, combine the softened butter, confectioners sugar, and vanilla and beat together on medium speed until creamy and combined.
• Place the mixer speed to low. Add the flour to the butter mixture and beat until the mixture is crumbly and resembles curds.
• Remove the bowl from the mixer. Add the crushed strawberries and gently mix until the strawberries are mixed in thoroughly.
• Turn the dough out onto some cling film. Press the dough together, forming a disc shape, about an inch in height. Wrap the dough with the cling film and place in the refrigerator to chill for 20 minutes.
• Dust your work surface with flour. Roll out your cookie dough to about 1/4 inch thick. Cut out the desired shapes and place on a parchment paper lined cookie sheets, leaving about 2 inches in between the cookies.
• Place the cooking sheets into the refrigerator to chill for 45 minutes to an hour. If baking the following day, wrap the cookie sheets with cling film to prevent drying absorbing odors.
• Preheat the oven to 325 degrees F while the cookies are chilling.
• Once the cookies are properly chilled, bake for 20-25 minutes or until the edges of the cookies start to turn a light golden brown.
• Let cool completely on the cookie sheets or on a cooling rack.
• Place the white chocolate into a microwave safe bowl.
• Melt the chocolate in 30 second increments in the microwave until only a few lumps of chocolate remain.
• Remove the bowl from the microwave and stir until there are no longer any lumps.
• Add in the strawberry powder and mix to combine.
• Pour the strawberry white chocolate into a piping bag and decorate the cookies as you wish.

STRAWBERRY SHORTBREAD AND CREAM

Steps:

• Using an electric stand mixer fitted with the paddle attachment, or an electric hand mixer, cream butter and sugar until light and fluffy, about 2 minutes. Beat in egg yolk, salt, vanilla seeds and orange blossom water, if using. Beat in flour until smooth, scraping the sides of the bowl with a rubber spatula.
• Scrape the dough onto a 12-inch-long piece of plastic wrap and form it into a log, 1 1/2 inches in diameter. It will be very sticky, so use the plastic wrap to help form the log (or make two shorter logs if that's easier). Then wrap it up and chill until it's thoroughly cold, at least 3 hours (and up to 5 days).
• When ready to bake, heat oven to 350 degrees and line two baking sheets with parchment paper or nonstick liners.
• Unwrap the dough log and slice it into 1/4-inch-thick rounds. Arrange them on the prepared baking sheets and bake until the cookies are golden at the edges, 10 to 15 minutes. Transfer baking sheets to a wire rack to cool completely. Cookies can be bake up to 4 days ahead and stored in an airtight container at room temperature.
• When ready to serve, sprinkle strawberries with a little sugar and let them sit for 15 minutes to release their juices.
• Using an electric mixer fitted with the whisk, or a whisk and elbow grease, whip the cream, adding a teaspoon or two of sugar, if you like. Note that the cookies are very sweet so you may not want to add any sugar at all.
• Spoon the strawberries into serving bowls and top with whipped cream. Drizzle cream with juices from the strawberry bowl. Tuck a cookie or two in each bowl and serve with spoons.

STRAWBERRY SHORTBREAD COOKIES

Steps:

• Line baking sheets with parchment paper.
• Put the butter, sugar, and extract, if using, in the bowl of a food processor or stand mixer. Sift in the strawberry powder to avoid lumps. Cream well. Make sure your strawberry powder is well incorporated and the mixture is streak free.
• Add the flour and pulse about 10 times, then run the machine briefly, just until the dough comes together into a lump or lumps. If using a stand mixer, add the flour on low and mix until the dough comes together.
• Turn the dough out onto a floured surface and finish bringing it together, if necessary, with your hands. When it is smooth with no crumbly spots remaining, form it into a disk. Wrap in plastic and refrigerate until firm, about 2 hours.
• Preheat oven to 350F
• Roll out the dough on a lightly floured surface to a 1/4 inch thickness and cut out with a cookie cutter. I used a 2 inch cookie cutter for about 20 cookies. I like to refrigerate the cut cookies for 15-20 minutes before baking.
• Bake the cookies for 8 to 10 minutes, depending on the thickness of your cookies. I like my shortbread on the softer side, but if you prefer it crunchy, bake a little longer. Don't let them get browned.
• Cool on the pan for about 15 minutes, until the cookies are firm enough to handle, and then lightly brush the edges with egg white, and roll in sparkling sugar. Let dry before eating. Note: you can also brush the edges and roll in sugar before baking, if you prefer.

STRAWBERRY VALENTINE COOKIES

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon juice. Combine flour, drink mix, baking powder and salt; gradually add to creamed mixture and mix well. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2- to 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set and edges begin to brown. Cool 2 minutes before removing to wire racks to cool completely. , In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over cookies; let stand until set. , In a small bowl, beat butter, drink mix and salt until blended. Gradually beat in confectioners' sugar. Add enough milk to achieve desired consistency. Decorate cookies.

STRAWBERRY SHORTBREAD SUGAR COOKIES

Steps:

• Clean and cut strawberries in slices, cover and place in fridge so they can make their own syrup while baking add a tablespoon of sugar to help. (optional).
• Line a cookie sheet with parchment paper, use a nonstick pan, or use cooking spray. (For quicker cooking, I use two cookie sheets).
• Mix butter and powdered sugar in stand mixer. (Or hand mixer).
• Once butter and powdered sugar is fluffy, mix vanilla until evenly combined.
• In a seperate bowl, combine flour and baking powder and slowly add to butter/powdered sugar mixture. (Use low speeds and do not over-mix).
• Form two balls of dough and place in fridge wrapped in plastic wrap and preheat the oven to 350 degrees.
• Once dough is chilled and firm (about 30 mins) remove one ball of dough and roll on floured surface and use cookie cutter, or you can roll into a log and cut slices. Transfer to cookie sheet, then repeat with second ball of dough.
• Bake for 9-12 mins or until edges are golden. If the whole cookie is golden or brown it will turn out too crunchy. These cookies are best on the soft side.
• While cookies are cooling, mix instant vanilla pudding and milk in a bowl. As pudding sets (5 mins) use stand or hand mixer to whip the whipping cream and sugar. (optional since pudding adds sweetness). Once stiff peaks form, fold into pudding with rubber spatula.
• Spoon pudding mix onto cookies to make it look like a thick layer of icing, then place a slice or two of strawberries on each cookie.
• Experiment with the flavors! You can do cheesecake pudding with fresh raspberries or blueberry pie filling, or even banana creme pudding with fresh banana slices on top.

EASY SHORTBREAD HEART-SHAPED COOKIES

Steps:

• Add butter, powdered sugar, salt, vanilla extract, and almond extract to the bowl of a large food processor. Process until smooth (about eight 1-second pulses). Add flour and pulse until mixture looks crumbly and chunky (about six 1-second pulses). Add sprinkles and quickly pulse several more times, until the sprinkles are just evenly incorporated.
• Turn the dough out onto a large piece of wax paper and form the crumbles into a log that's about 14 inches long. Shape the log so that it has three flat sides, giving the ends a triangular shape (the log should look like a long triangular prism).
• Wrap the triangular log with the wax paper. Take a wooden ruler (or another long, thin object) and press an indentation into one flat side of the log. Round the edges of that side to form a heart-shaped log. Place the wrapped cookie dough on a baking sheet and freeze for 15 minutes. Fine-tune the shape of the heart (if necessary) and freeze for 2 to 3 more hours or until solid.
• Place rack in center position of oven. Preheat oven to 350°F. Line two baking sheets with parchment paper. Remove log of dough from the freezer. Allow the cookie dough to come to room temperature for 5 minutes or until just soft enough that it doesn't crack or crumble when sliced. Using a sharp knife, cut the log into slices that are approximately 3/8-inch thick. Arrange cookies an inch apart on the prepared baking sheets. Bake until cookies just barely turn a light golden color around the edges, between 12 and 15 minutes. Allow to cool on the baking sheets.