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Ingredients

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Directions

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  • Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside. In a large bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until fluffy, about 2 minutes. Add the egg yolk, lemon peel, and vanilla; mix well. Add the flour and 1/4 cup chopped strawberries and beat until combined. Mixture will be crumbly. Use your hands to work the mixture until it forms a smooth dough.

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  • On a lightly floured surface, roll dough to 1/4-inch thickness. Use a 3-inch round cutter to cut dough circles. Cut centers of dough circles with a 3/4- to 1-inch round or scalloped cutter. Reroll and cut scraps. Place dough rings on prepared cookie sheets.

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  • Bake for 10 minutes or until edges are light brown. Remove and cool on wire racks.

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  • For icing, in a small bowl stir together the powdered sugar, strawberry puree, and lemon juice. Drizzle over cooled cookies. Let stand until icing sets.

Nutrition Facts

170 calories; 8 g total fat; 5 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 33 mg cholesterol; 2 mg sodium. 29 mg potassium; 24 g carbohydrates; 1 g fiber; 13 g sugar; 2 g protein; 0 g trans fatty acid; 243 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 1 mg iron;

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