Strawberry Shortbread Cookies

In a food processor or blender, pulse strawberries and 2 tbsp (25g) of the sugar until you get a fine pink powder.

In the bowl of a stand mixer fitted with a paddle attachment or a mixing bowl with electric hand mixer, add butter, remaining sugar, strawberry sugar powder, and salt. Cream until mixture becomes light pink in color and fluffy in texture, similar to frosting.

Add egg yolk and continue beating until well incorporated.

Add flour and mix on the lowest speed until a crumbly dough forms.

Transfer dough to a large sheet of plastic wrap and pat into a 1/3 to 1/2 inch thick disc. Wrap dough completely in the plastic and transfer to the fridge to chill.

While dough is chilling, preheat oven to 350 degrees F and line a large baking sheet with parchment paper.

After 15-20 minutes, remove dough from fridge and transfer to a silicone mat or other clean work surface lightly dusted with flour. Use a 1 inch cookie cutter (or other shaped cutter, stamp, or press) to cut out your cookies. If doing a cherry blossom shape, use the blunt end of a toothpick to poke holes in the center for the stamen design. With a 1 inch cookie cutter, you can get about 24-30 cookies.

Arrange cookies on your prepared baking tray about 1 inch apart. Bake for 8-10 minutes or until cookies have slightly puffed and are only just beginning to brown at the edges.

Remove cookies from oven and let cool before eating. Leftovers can be kept in an airtight container at room temperature.