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  • Writer's pictureErin Washington


We diverted from the usual chocolate-centric route into a fruit-focused recipe this week. I was hesitant to make these Strawberry Shortbread Cookies because the review weren't great, but after diving in a little further it was because the recipe is messy, not bad. Luckily, I've learned a few tricks along the way which made the process easy.

The biggest complaints were the sticky dough and the messy filling. The solve? Put the dough in the fridge for a few minutes to harden up, and put the filling into a sandwich/piping bag rather than scoop it in with a spoon. The result was amazing! They almost have a biscuit or scone-like flavor, but the lemon zest really comes through, making for a refreshing bite.

I used the leftover cream cheese and lemon to make blueberry scones - very similar flavor, just a little less sweet.

Recipe here from Delish.

and their scone counterparts

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