If black and white cookies went to the South, picked up some buttermilk, got a little more cookie-like, came to my house and were dipped in strawberry glaze…you would then have these highly tempting cookies.
STRAWBERRY ALMOND TEA CAKES
Makes ~25 cookies
60g whole milk
1/2 tsp white vinegar
330g all-purpose flour
2 tsp baking powder
1/2 tsp salt
113g unsalted butter, room temperature
220g granulated sugar
1 large egg, room temperature
1/2 tsp almond extract
1/2 tsp vanilla bean paste or extract
300g powdered sugar
25g freeze dried strawberries
1/2 tsp almond extract
1/8 tsp salt
In a small bowl, combine the milk and vinegar. Set aside (if you have buttermilk on hand, you can skip this step and use 60g buttermilk instead).
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar. Cream together until lightened in color, should take about 3 minutes on high. Throughout the mixing, scrape down the bowl as needed.
Add the egg and extracts to the butter and sugar mixture. Mix until completely combined.
Add half of the dry ingredients. Mix on low until combined. Add in the milk mixture. Mix on low until combined. Add in the remaining dry ingredients. Mix on low until combined.
Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 2 hours or up to overnight.
After the dough is chilled, position a baking rack in the center of the oven, and preheat the oven to 325°F/163°C. Prepare a baking sheet with parchment paper.
For each cookie, roll abut 1 1/2 tablespoons of dough (22-25g each) in to a ball. If the dough gets sticky, return the dough to the refrigerator to chill for a few minutes.
Place the dough balls 2 inches apart on your baking sheet. Bake at 325°F/163°C for 11-14 minutes. The cookies are done baking when the tops of the cookies look dry, they have little crags on top, and the edges are just barely beginning to brown.
Cool the cookies for 5 minutes before carefully moving to a wire rack to cool completely.
Combine all of the glaze ingredients in a medium mixing bowl. Stir together until completely smooth.
Dip the tops of the cookies, and carefully slide out of the glaze. If you lift them directly out, the tops may pull off, so sliding them out at an angle is best.
Add any decorations while the glaze is wet. Allow the glaze to set before serving, should take about an hour, depending on the humidity in your kitchen.
Once the glaze set, store covered at room temperature for up to three days. They are my favorite on the day after baking.