SoFloFooodie

🍓DUBAI STRAWBERRY SHORTBREAD COOKIES🍫

Cookies:
8 tbsp butter
1/2 cup granulated sugar
1 egg white
1 1/2 tsp vanilla
1 1/2 cups all purpose flour
1/2 tsp baking powder

Topping:
2 cups chocolate chips
1 tbsp heavy cream
3 large strawberries (sliced)
1 cup pistachio butter
1 cup toasted kataifi
A few tbsp crushed pistachios for topping

In a large bowl, beat butter and sugar until fluffy. Then add egg white and vanilla. Once combined, fold in the flour and baking powder. You will need to use your hands to bring the dough together. Once you have a dough, wrap it in Saran Wrap and place in the fridge for 30 minutes. Preheat oven to 350F. Remove the dough from the fridge and roll it out to about 1/4 inch thick. Use round cookie cutters or another round object to cut rounds onto the dough. You may need to re roll remaining dough after getting the initial rounds. Place up to 6 rounds at a time on a baking sheet and bake for 5 minutes. Transfer to a wire rack to cool completely. In the meantime, in a small bowl combine pistachio butter and toasted kataifi. Place a dollop onto the center of each cookie and spread it evenly. Allow to sit while you combine the chocolate chips with heavy cream in another small bowl to make the ganache. Microwave in 15 second intervals until fully melted. Add a spoonful of chocolate on top of each cookie with the pistachio mixture. Place a cut strawberry on top of each and top with crushed pistachios. Allow to set in the fridge and enjoy!

Keep in mind shortbread cookies have a very subtle mild flavor and are typically on the “dry” side.