Strawberry Sugar Cookies
freeze-dried strawberries, Gluten-Free, sugar cookies
freeze-dried organic strawberries
stick (1/2 cup) butter, softened to room temperature
organic evaporated cane juice or white granulated sugar
(204 grams) Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour, plus extra for rolling out the dough
Grind the freeze-dried strawberries into a powder using a blender or food processor.
Cream the butter and sugar together in a large mixing bowl. Add the freeze-dried strawberry powder along with the remaining dough ingredients and mix well.
Wrap the dough in plastic wrap and chill for 30 minutes.
Preheat the oven to 325 degrees and line two baking sheets with parchment paper.
Roll the dough out to a thickness of about 1/6 inch. Using a 2½ inch round cookie cutter with scalloped edges, stamp out cookies and place on the baking sheets.
Sprinkle with sugar and then decorate with cranberries and almonds if desired.
Bake for 12-15 minutes or until the edges turn light golden brown.
Serving size: 1 cookie, Calories: 87, Fat: 4g, Saturated fat: 2g, Unsaturated fat: 2g, Trans fat: 0g, Carbohydrates: 12g, Sugar: 5g, Sodium: 15mg, Fiber: 0g, Protein: 1g, Cholesterol: 15mg