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By DianaDownHome
Chilled Strawberry Shortcake Cookies
Cookie meets biscuit 🍓
Updated at: Wed, 20 Nov 2024 16:39:13 GMT
Nutrition balance score
Unbalanced
Glycemic Index
69
Moderate
Glycemic Load
21
High
Nutrition per serving
Calories168.5 kcal (8%)
Total Fat4 g (6%)
Carbs31.1 g (12%)
Sugars19 g (21%)
Protein2.6 g (5%)
Sodium189 mg (9%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
18 servings
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1 ½ cupsstrawberries
diced
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1lemon
juiced & zested, save zest for flour mixture
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2 tablespoonsflour
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2 cupsflour
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1 cupsugar
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2 teaspoonsbaking powder
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½ teaspooncream of tartar
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½ teaspoonsalt
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½ teaspoonbaking soda
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6 tablespoonsunsalted butter
cold, cut into small cubes
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¾ cupgreek yogurt
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1zest of lemon
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1 teaspoonvanilla extract
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1 cuppowdered sugar
sifted
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2 tablespoonsmilk
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1 teaspoonraspberry extract
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salt
Instructions
Step 1
Preheat the oven to 375F and line a baking sheet with parchment paper.
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Step 2
In a small bowl- mix together strawberries, 2 tablespoons of flour and lemon juice. Set aside in the fridge.
Step 3
In a large bowl- whisk together flour, sugar, baking powder, cream of tartar, salt, and baking soda. Add in cubed butter- using a fork or pastry cutter, cut butter into flour mixture until crumbly consistency forms.
Step 4
Fold in greek yogurt, vanilla, lemon zest, and strawberry mixture until just incorporated.
Step 5
Using an ice cream scoop- scoop dough onto lined baking sheets and bake for 20-24 minutes until edges start to golden.
Step 6
While cookies are baking, make the icing- in a bowl mix together powdered sugar, milk, raspberry extract, and salt.
Step 7
Let cookies cool on rack
Step 8
Place baking sheet under rack and drizzle icing onto cookies. Let set for 15 minutes then enjoy!
Step 9
Store in the fridge for up to 3 days!
Notes
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