Description
With a buttery, melt-in-your-mouth texture and a burst of fresh strawberry flavor in every bite, these springtime strawberry tulip cookies are sure to be a hit with anyone who loves a good dessert. And the addition of the strawberry tulip decoration makes them the perfect choice for any springtime celebration, from Easter brunch to Mother’s Day tea.
Ingredients
Scale
For the cookies:
- 1/3 cup + 2 tsp of butter (3 oz.)
- 1 egg
- 2–3 tbsp. powdered sugar
- 1 1/2 tsp. baking powder
- 1 1/2 cups flour
- 3 strawberries
- 1/4 cup white chocolate
- Green dye
For the cream:
- 1/2 tsp. vanilla extract
- 1/4 cup butter (2 oz.)
- 2 to 3 tablespoons condensed milk
Instructions
- All products should be at room temperature before cooking. Mix softened butter with powdered sugar and egg.
- Stir in the baking powder and flour. Knead into a soft dough. Roll it into a ball, cover with cling wrap and chill in the refrigerator for 1 hour.
- Preheat oven to 375 degrees Fahrenheit.
- Roll the dough between two sheets of wax paper until it is 0.2-0.3 inches thick. Use a cookie cutter to form circles 2.5 inches in diameter.
- Peel the strawberries from the stalks and slice them. With a sharp knife, make an incision as in the photo.
- Place the circles on a baking sheet that has been lined with wax paper or silicone baking mats.
- Arrange tulip strawberries, pressing them lightly into the batter. Leave half of the circles without decorations. Bake for 12 minutes in a 375°F oven. The readiness of the cookies is determined by the slight browning of the edges. Let them cool.
- For the cream, whisk the vanilla, butter, and condensed milk for about one minute. Melt the chocolate and color with food coloring.
- Apply the stem and leaves to half of the cookies. It is convenient to do this with a clean food syringe (without a needle).
- Spread the cream on the other half of the cookies, the ones that are not decorated. Cover them with the decorated cookies.