Hi.

Welcome to my food blog! I document and photograph my favorite healthy recipes. Enjoy!

Shortbread with Strawberries & Yogurt

Shortbread with Strawberries & Yogurt

What we've got going on here is a delicious, simple, and relatively low calorie little dessert. These two shortbread cookies with dollops of greek yogurt and some gorgeous fresh strawberries are exactly the sort of dessert I relish in May and June. Anything that features strawberries at their peak is fine by me. 

Shortbread with Strawberries & Yogurt - a delicious, light dessert or snack.

I went with greek yogurt in this dessert, just in case you decide you need to make this breakfast instead. There's no judgment here. When I was recipe testing these I used the excuse that I needed to see what they tasted like at all times of the day. So at 8 am, when I ate three sets of these, I felt very, very justified. 

Shortbread with Strawberries & Yogurt
Shortbread with Strawberries & Yogurt

For this recipe I used Bob's Red Mill Gluten Free Shortbread Cookie Mix. I'm a massive fan of Bob's Red Mill products and what they stand for - healthy, good food available to everyone. Their flours and mixes are available on Amazon, but most stores do carry their stuff. If you can't find this cookie mix though, shortbread recipes are easy to find online, just make the dough and follow the rest of the steps!

Shortbread with Strawberries & Yogurt

Enjoy!


Shortbread with Strawberries & Yogurt

Makes 15 servings (30 cookies) | Prep Time: 10 minutes | Total Time: 25 minutes

Ingredients

1 package Bob's Red Mill Shortbread Cookie Mix

3/4 cup butter (1 1/2 sticks)

1 large egg yolk

1 tablespoon water

1 cup greek yogurt

25 strawberries, sliced

Instructions

Preheat oven to 375 degrees F (190 C)

In a large bowl, beat the butter on low speed for until smooth. Beat in egg yolk and then water. 

Add cookie mix in slowly, beating to combine. Mix until thoroughly blended. 

Divide into two balls and cover one with plastic wrap. 

One parchment paper, place the uncovered dough ball and top with plastic wrap. Roll out dough to 1/4" thickness. 

Use a small cookie or biscuit cutter to cut out cookies. 

Reroll and cut cookies till both dough balls are used. 

Bake cookies for 12 to 15 minutes. Cool for 10 minutes before removing from baking sheet. 

To form cookie tower, place a dollop of greek yogurt on each cookie, then several strawberry pieces, and then more yogurt. Top with a cookie and repeat another layer of yogurt and strawberries. 

Complete with all remaining cookies and serve immediately. 

If not serving right away, store cookies separately in a cool, dry place. 


Have you connected with me on InstagramPinterest, and Facebook?

Print Friendly and PDF
Ricotta Toasts - Two Ways

Ricotta Toasts - Two Ways

Mini Zucchini Tarts with Microgreens

Mini Zucchini Tarts with Microgreens