Source: Parents Magazine


Recipe Summary test

30 mins
10 mins
30 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • 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; fat 8g; cholesterol 33mg; saturated fat 5g; carbohydrates 24g; mono fat 2g; insoluble fiber 1g; sugars 13g; protein 2g; vitamin a 243IU; vitamin c 4.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; folate 32.3mcg; vitamin b12 0.1mcg; sodium 2mg; potassium 29mg; calcium 10.1mg; iron 0.7mg.