I made these strawberry cookies when I had some frozen fruit that needed to be used and some free time in the afternoon while the kids were at school. They are not complicated, yield quite a few from one batch, and are suitable for any colder period when you feel like making something at home.
Quick Info
Total time: about 2 hours
Preparation time: 20-30 minutes, plus 1 hour in the fridge
Baking time: 20-25 minutes
Servings: 18-24 pieces (depending on the size of the pan)
Difficulty: easy-medium
Recipe type: cookies, suitable for Christmas or festive platters
Ingredients
100 g butter
100 g lard
150 g sugar
1 packet baking powder
3 tablespoons ground walnuts
orange zest (I use the zest of a medium orange, finely grated)
300-400 g flour (add gradually until a compact but not hard dough forms)
frozen strawberries
Preparation method
1. In a large bowl, place the softened butter and lard at room temperature. Add the sugar and mix well using a mixer or wooden spoon until the cream lightens a bit in color.
2. Add the ground walnuts, grated orange zest, and baking powder. Mix again, but not too much.
3. Start adding the flour gradually, about a third at first, then add a little more until the dough no longer sticks. I didn’t use all the flour at once; it depends a lot on the type of flour and how moist the butter is.
4. Gently knead just enough to combine everything well. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least an hour. It can be kept longer if needed.
5. When ready to use, take the dough out and let it sit for 5 minutes to soften slightly, then roll it out on a floured surface. The sheet should be about 0.5 cm thick.
6. Cut out round shapes that fit into the muffin tin. Simple cuts are easier to handle.
7. Grease each muffin cup with a little butter and sprinkle with flour. Place the cut shapes on the bottom and sides of the tin. In each cup, place a whole or half strawberry, depending on its size.
8. From the remaining dough, cut out shapes for the lid, ideally something smaller (hearts, round, or whatever you have on hand) and place them over the strawberries.
9. Place the tin in a preheated oven at medium heat (175-180°C). Bake for 20-25 minutes until the cookies have a slight golden color on the edges.
10. Remove the tin and let the cookies cool completely before taking them out to avoid breaking.
11. Once completely cooled, dust with powdered sugar or leave them plain. They can be decorated as desired.
Why I make this recipe often
I like that they are quick to prepare (especially if the dough is made in advance), and you don’t have to spend a lot of time shaping each piece. The strawberry filling is slightly tangy and pairs well with the crumbly dough. They keep well for a few days and don’t dry out quickly.
Tips and variations
Tips
- Lard makes the dough flakier than just using butter.
- Frozen fruits release a little juice, but it doesn’t bother this recipe.
- Don’t remove the cookies from the tin while they are hot. They risk breaking.
- For non-stick pans, use a bit more butter for greasing.
Substitutions
- Lard can be replaced with all butter, but the texture will be slightly different.
- Walnuts can be omitted if you have allergies, but they add flavor and texture.
- If you don’t have an orange, lemon zest can be used, but the flavor will change slightly.
Variations
- You can also use other small fruits: blueberries, raspberries, or pitted cherries, frozen.
- The shape of the lid can be changed as desired (flowers, stars, round).
Serving ideas
- They are perfect for holiday platters or weekend snacks.
- They can be placed in boxes for sweet gifts or packed.
Frequently asked questions
1. Can I use only butter, without lard?
Yes, but the dough will be a bit denser and less flaky.
2. Do the strawberries need to be thawed beforehand?
No, I put them in frozen directly. They keep their shape better while baking.
3. Can they be made without walnuts?
Yes, but the crunchy texture and slightly nutty flavor will be missing.
4. Can I replace the sugar with something else?
Brown sugar can be used, but I haven’t tried with sweeteners or honey. The texture would change.
5. Can the dough sheet be rolled thinner?
I do not recommend it, as it will break easily and the filling may leak during baking.
Nutritional values
Estimate for one piece (out of 24 pieces):
Calories: 120-140 kcal
Fats: 7-8 g
Carbohydrates: 15-18 g
Proteins: 1.5-2 g
Values are approximate, depending on the size of the cookies and how large the strawberries used are. The dough has enough sugar and fat, but also fiber from the walnuts.
Storage and reheating
The cookies can be stored at room temperature in a sealed box for up to 4-5 days. They remain soft and do not harden. I do not recommend reheating; they are best consumed at room temperature. If the moisture from the fruit has penetrated too much into the dough, place a paper towel in the box to absorb the excess.
Quick Info
Total time: about 2 hours
Preparation time: 20-30 minutes, plus 1 hour in the fridge
Baking time: 20-25 minutes
Servings: 18-24 pieces (depending on the size of the pan)
Difficulty: easy-medium
Recipe type: cookies, suitable for Christmas or festive platters
Ingredients
100 g butter
100 g lard
150 g sugar
1 packet baking powder
3 tablespoons ground walnuts
orange zest (I use the zest of a medium orange, finely grated)
300-400 g flour (add gradually until a compact but not hard dough forms)
frozen strawberries
Preparation method
1. In a large bowl, place the softened butter and lard at room temperature. Add the sugar and mix well using a mixer or wooden spoon until the cream lightens a bit in color.
2. Add the ground walnuts, grated orange zest, and baking powder. Mix again, but not too much.
3. Start adding the flour gradually, about a third at first, then add a little more until the dough no longer sticks. I didn’t use all the flour at once; it depends a lot on the type of flour and how moist the butter is.
4. Gently knead just enough to combine everything well. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least an hour. It can be kept longer if needed.
5. When ready to use, take the dough out and let it sit for 5 minutes to soften slightly, then roll it out on a floured surface. The sheet should be about 0.5 cm thick.
6. Cut out round shapes that fit into the muffin tin. Simple cuts are easier to handle.
7. Grease each muffin cup with a little butter and sprinkle with flour. Place the cut shapes on the bottom and sides of the tin. In each cup, place a whole or half strawberry, depending on its size.
8. From the remaining dough, cut out shapes for the lid, ideally something smaller (hearts, round, or whatever you have on hand) and place them over the strawberries.
9. Place the tin in a preheated oven at medium heat (175-180°C). Bake for 20-25 minutes until the cookies have a slight golden color on the edges.
10. Remove the tin and let the cookies cool completely before taking them out to avoid breaking.
11. Once completely cooled, dust with powdered sugar or leave them plain. They can be decorated as desired.
Why I make this recipe often
I like that they are quick to prepare (especially if the dough is made in advance), and you don’t have to spend a lot of time shaping each piece. The strawberry filling is slightly tangy and pairs well with the crumbly dough. They keep well for a few days and don’t dry out quickly.
Tips and variations
Tips
- Lard makes the dough flakier than just using butter.
- Frozen fruits release a little juice, but it doesn’t bother this recipe.
- Don’t remove the cookies from the tin while they are hot. They risk breaking.
- For non-stick pans, use a bit more butter for greasing.
Substitutions
- Lard can be replaced with all butter, but the texture will be slightly different.
- Walnuts can be omitted if you have allergies, but they add flavor and texture.
- If you don’t have an orange, lemon zest can be used, but the flavor will change slightly.
Variations
- You can also use other small fruits: blueberries, raspberries, or pitted cherries, frozen.
- The shape of the lid can be changed as desired (flowers, stars, round).
Serving ideas
- They are perfect for holiday platters or weekend snacks.
- They can be placed in boxes for sweet gifts or packed.
Frequently asked questions
1. Can I use only butter, without lard?
Yes, but the dough will be a bit denser and less flaky.
2. Do the strawberries need to be thawed beforehand?
No, I put them in frozen directly. They keep their shape better while baking.
3. Can they be made without walnuts?
Yes, but the crunchy texture and slightly nutty flavor will be missing.
4. Can I replace the sugar with something else?
Brown sugar can be used, but I haven’t tried with sweeteners or honey. The texture would change.
5. Can the dough sheet be rolled thinner?
I do not recommend it, as it will break easily and the filling may leak during baking.
Nutritional values
Estimate for one piece (out of 24 pieces):
Calories: 120-140 kcal
Fats: 7-8 g
Carbohydrates: 15-18 g
Proteins: 1.5-2 g
Values are approximate, depending on the size of the cookies and how large the strawberries used are. The dough has enough sugar and fat, but also fiber from the walnuts.
Storage and reheating
The cookies can be stored at room temperature in a sealed box for up to 4-5 days. They remain soft and do not harden. I do not recommend reheating; they are best consumed at room temperature. If the moisture from the fruit has penetrated too much into the dough, place a paper towel in the box to absorb the excess.