Powerpuff Shortbread Cookies
Makes: About 12 - 14 small marbled shortbread cookies (size as seen)
Pretzels, food dye, and everything nice🌟
ingredients
38g pretzel flour
33g AP flour
57g cold butter
30g powdered sugar
1/4 tsp vanilla extract
3 tsp softened (room temperature) butter
1 tbsp freeze dried strawberry powder
1 tbsp freeze dried blueberry powder
1/2 tbsp dehydrated lime powder
Red, blue, and green food dyes (optional - but recommended for a deeper colour after the cookies bake)
method
Make the dough: Blitz about 1 cup of salted pretzels in a food processor or blender, till they’re a powdery consistency. Sift this flour to discard the bigger, chunky bits and keep only the fine flour. Beat the butter and sugar together till it’s smooth and light in colour. Add the vanilla extract and beat to mix again. Add to this mixture the two flours and knead to just about bring it together. Divide the mixture into 3 equal parts - add one dried fruit powder and food dye (if using) to each part and knead well to form 3 balls of dough. Cover each in plastic wrap, flatten into a disc about 1/4” thick, and refrigerate for 1 hour.
Prep for baking: After chilling for an hour, let the balls of dough soften at room temperature for 10 - 15 minutes. Then, add 1 teaspoon of softened butter to each ball and knead again to form a soft, malleable dough. Take a small bit out of every dough ball and roll these 3 bits to form a marbled blob of dough. Flatten to a disc 1/4”’ thick, cut into the shape of your choosing with a cookie cutter, and repeat till all the dough is over. Freeze the cookie cutouts for 5 - 8 minutes.
Bake: While you’re preparing the dough prior to baking, preheat the oven to 350F. Bake the “frozen” cookies for 8 - 11 minutes, till they smell buttery and are golden-brown at the edges. Cool completely on a wire rack before snacking!
