Strawberry Shortbread Cookie

While a typical buttery shortbread is excellent on its own, these spring-inspired strawberry shortbread cookies are a tasty twist.

These cookies have a lovely pink color and a sweet flavor thanks to the freeze-dried strawberries. (Look for freeze-dried fruit in the produce area of your supermarket, between the raisins and nuts.)

A simple lemon glaze completes these delicate biscuits, and while optional, we enjoy garnishing them with edible flowers, especially when entertaining or gifting these shortbreads. 

Plus, excluding the flowers, these simple cookies only need seven ingredients (including the glaze).

1 cup freeze-dried strawberries (from one [1-oz.] package), plus more for garnish 3/4 cup unsalted butter, softened

1.5 cups powdered sugar, split 1/2 teaspoon vanilla bean or essence. 1 1/2 cups all-purpose flour, plus enough for the work surface and cutters.

1/2 teaspoon kosher salt. 2 tablespoons fresh lemon juice (from one lemon)

In a food processor, pulse freeze-dried strawberries until finely powdered (the consistency of granulated sugar), about 30 seconds. Set aside.

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