Strawberry Cookies

Steps

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1. 1
   Cream the softened butter with sugar and a pinch of salt using an electric mixer until light and fluffy.
   ▶ ≈0:40
2. 2
   Combine flour, baking powder, and freeze-dried strawberry powder in a separate bowl.
   ▶ ≈0:53
3. 3
   Gradually add room temperature eggs to the butter mixture, scraping down the bowl sides frequently.
   ▶ ≈1:05
4. 4
   Fold in half the dry ingredients, mix well, then add the remaining dry ingredients and mix on low speed for about 40 seconds.
   ▶ ≈1:20
5. 5
   Shape the cookie dough into round or dome shapes using an ice cream scoop, making each piece about 60g.
   ▶ ≈1:33
6. 6
   Place the shaped cookie dough in the refrigerator for up to 5 days, or freeze for longer storage.
   ▶ ≈1:47
7. 7
   Prepare the strawberry caramel sauce: heat sugar until caramelized, remove from heat and deglaze with hot heavy cream, add strawberry puree and simmer for 5 minutes, then stir in butter.
   ▶ ≈1:47
8. 8
   Make the strawberry marmalade: heat strawberry puree and sugar until boiling, cook for a couple of minutes, remove from heat, add softened gelatin, then allow to cool and refrigerate until set.
   ▶ ≈2:00
9. 9
   Gently flatten the chilled cookie dough pieces and bake for 8 minutes in a preheated oven.
   ▶ ≈2:26
10. 10
    Remove from oven and use a large cookie cutter to shape them into neat rounds while still warm.
    ▶ ≈2:38
11. 11
    Top each cookie with a teaspoon of strawberry caramel sauce and arrange 3 fresh strawberry slices on top.
    ▶ ≈2:43
12. 12
    Return the topped cookies to the oven and bake for 7-8 minutes more until lightly golden.
    ▶ ≈2:50
13. 13
    Allow cookies to cool completely, then garnish with strawberry marmalade and other decorative toppings as desired.
    ▶ ≈2:50