Description
Bite-sized cookies with buttery shortbread, whipped cream, and fresh strawberries. No-chill dough with white whole wheat flour adds fiber, while almond milk balances sweetness for a handheld summer treat.
Ingredients
Unsalted butter, 1/3 cup (67g)
All-purpose flour, 1 cup (120g)
White whole wheat flour, 1/2 cup (85g)
Baking powder, 1/4 tsp
Granulated sugar, 3/4 cup (75g)
Almond milk, 1/4 cup (60g)
Vanilla extract, 1/2 tsp
Whole strawberries, 1 cup sliced
Whipped cream, 1/2 cup
Strawberry glaze, 1 tsp
Instructions
Sift flours and baking powder into a bowl
Beat butter and sugar until pale and doubled in volume
Gradually add almond milk and vanilla to butter mixture
Press half the cookie dough onto a baking sheet
Sandwich with remaining dough and chill for 10 minutes
Bake at 350°F (180°C) until golden
Assemble with strawberries, whipped cream, and glaze
Notes
Use full-fat almond milk for moisture
Chill dough between layers for clean cuts
For gluten-free version, use certified gluten-free flours
Store assembled cookies in fridge up to 2 hours
- Prep Time: 15
- Cook Time: 10
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 35mg