Strawberry Cookies

Directions

1. Preheat the oven to 350.
2. First, prepare the freeze dried strawberries. Place 1 to 1.5 ounces of strawberries in the bowl of a food processor or a gallon zip lock bag. Pulse until strawberries resemble a fine powder. (If using a zip lock bag, use a rolling pin or other hard object to smash the strawberries until they are finely ground) Set aside.
3. In the bowl a medium mixing bowl combine 2 cups of the flour, the salt and baking soda.
4. In the bowl of a stand mixer, cream the butter and sugar till lightened in color and fluffy.
5. Add the eggs one at a time to the butter mix and beat well after each addition. Add the vanilla extract.
6. Stir in the strawberry powder. Then add the flour mix. Stir until just combined.
7. Smash an additional 4 tablespoons of strawberries. In a small bowl or tea cup combine 2 tablespoons of strawberry powder and 1/2 cup granulated sugar.
8. Scoop the dough in 2 tablespoon balls and roll through the strawberry sugar to coat.
9. place the cookies on a parchment lined baking sheet about 2 inches apart. Place the cookies in the freezer for 5-10 minutes before baking to prevent them spreading too much.
10. Bake cookies for 10-12 minutes. Allow cookies to cool on the pan for 5 minutes before moving to a cooling rack.
11. **Optional: Take the remaining 2 tablespoons of strawberry powder and add 1/2-3/4 cup powdered sugar, 1/4 tsp vanilla extract, and 1-3T milk to make a strawberry glaze. Drizzle over the cooled cookies for additional strawberry flavor and pretty pink color.