I’m more into Valentine’s Day this year than I’ve ever been in the past.  And my 18-month old has everything to do with it.  I have a red dress picked out for Audrey, we’ve sent out homemade Valentine’s to family, and we’re going to a Valentine’s Day party.  And what would this holiday be without a little something sweet?
Here I’ve made a relatively healthier, less sweet version of a classic treat – the sugar cookie.  I wanted to make a red heart cookie without using artificial coloring or dyes and thought freeze-dried strawberries would be perfect.  Given my recent obsession with freeze-dried fruit this seemed like the perfect answer.  By grinding the berries into a powder and adding it to the mix, I was able to achieve the red speckled flecks I was hoping for, not to mention an awesome strawberry taste.  I made a whole-wheat and a gluten-free version and both were delicious.  I also used Florida Crystals, a less refined cane sugar, but feel free to use the granulated sugar you like most.
I bought these heart shaped cookie cutters because I loved how they came in different sizes.
Strawberry Heart Sugar Cookies
12 months + up
Makes approx. 20 cookies, depending on the size cookie cutter you use
1 cup white whole-wheat flour*
1/2 cup unbleached all-purpose flour*
1 teaspoon baking powder
2 tablespoons strawberry powder (see below)
1/4 teaspoon salt
4 tablespoons butter, melted (coconut oil works as well)
1 large egg
1/2 cup florida crystals (or granulated sugar of choice)
1 teaspoon pure vanilla extract
* For the gluten-free version I substituted the white whole-wheat flour and all-purpose flour for 1 ½ cups Cup4Cup gluten-free flour blend.  They came out just as good, or according to my husband, better than, the whole-wheat version.
Preheat oven to 350. Â Spray a baking sheet with cooking spray or line with parchment paper.
In a medium bowl, whisk together flours, baking powder, salt and strawberry powder. Â In a separate bowl, using an electric mixer, combine melted butter, egg, sugar and vanilla. Â Mix well until combined and smooth, about 30 seconds. Â Slowly add in the flour mixture, with the mixer on low speed, until the dough comes together. Â Place the dough on a piece of saran wrap and form into a disc, cover, and place in the fridge for 30 minutes.
Remove dough from fridge and on a lightly floured surface roll dough out into 1/8″ thickness.  Use cookie cutters to make hearts and place on cookie sheet.  Bake 6-8 minutes, until lightly golden around the edges.  Remove from oven and let cool about 2 minutes.
To make strawberry powder, I used just under half of a 1.2 ounce package of freeze-dried strawberries. Â I recommend using a mini-food processor or a coffee grinder if you have one.
