So I decided to not be stingy like I did with my red velvet cookie recipe and share.
This recipe (like all my new recipes) are made with the NFSC as a base. II love the NFSC recipe its so versatile. These cookies are made with real strawberries not powered strawberry drink (yuck) nor milk syrup (double yuck). Now when I made these I used my juicer because I don’t have a puree thingy. Since the berries were cold it basically came out like pureed strawberries (or maybe cause my juicer is crappy lol). If your pureeing your berries just use however much you need for 1/4 cup of puree) These cookies don’t get as hard as the regular NFSC but are still durable enough to ship. If your berries aren’t that sweet (usually happens when they’re not in season) just add more sugar to your recipe. enjoy. (im going to try blackberries next!)
Amount Ingredient 3 cups all purpose flour shifted, (if you want) 1 1/2 teaspoons baking powder 1 cup unsalted butter (room temp) 3/4th cup granulated sugar 1 cup thawed strawberries 1 large egg 1/4 teaspoon salt Dot food coloring (optional)
Puree/juice whichever way you choose strawberries. Measure out 1/4 cup of the pureed berries, set aside. Cream butter and sugar until they’re fluffy. Add egg,food color, and strawberries. Mix well. (I also added in the leftover chunks, not really chunks more like just skin and seeds, from the juiced strawberries. The strawberries seeds are cute) Mix the dry ingredients about a cup at a time into the strawberry butter mixture until dough comes together.
Wrap cookie dough and chill, or use the parchment paper method to roll out immediately. Bake at 350 for 7-9 minutes (until the sides start golding)
This makes about 2.5 dozen 3inch cookies. You can easily double the recipe. I didn’t add extract but you can if you like, I have strawberry extract but it taste like cough medicine to me so I didn’t use it. Hope you guys like it.