Strawberry Shortcake Cookies
- 2/3 cup vegetable shortening
- 2/3 cup butter room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 2 tsp baking powder
- 1 tsp salt
- 3 1/3 cup flour
- 1 cup butter
- 1/2 cup fresh strawberries
- 4 - 5 cups powdered sugar depending on consistency desired
- Strawberries cut in half to top cookies
Preheat oven to 350°
Line baking sheet with parchment, set aside
In mixing bowl cream together butter, shortening and sugar until light and fluffy on medium speed.
Lower speed and add eggs and vanilla, continue mixing on medium until incorporated.
Turn speed back down to low and add in flour, baking powder and salt, mixing until dough just comes together.
Roll into "large-walnut-sized" balls and place on baking sheet, about 2 inches apart.
Bake for 8-9 minutes until edges are just golden.
Transfer to wire rack to cool.
In a food processor puree strawberries until they become a liquid.
In mixing bowl with paddle attachment beat butter until fluffy. Add in 4 cups of powdered sugar and beat until well combined. Add in 1/4 cup of the strawberry puree, beating until completely incorporated. If desired, add more powdered sugar and beat, until desired consistency is reached.
Frost each cookie with a heaping tablespoon of frosting.
Top with a fresh strawberry.
Calories: 532kcal | Carbohydrates: 108g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 243mg | Potassium: 76mg | Fiber: 1g | Sugar: 86g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 1mg