Strawberry Jubilee - perfected

One of the issues I had with my Strawberry Jubilee cookies was the consistency.  It was way too dry.  Not smooth and silky like I wanted it.  So after fiddling with it, I have finally perfected the recipe.

Strawberry Jubilee

Gluten-free

1/2 cup shortening

1 cup brown sugar

1/2 cup white sugar

4 eggs

1 cup greek yogurt

1 tsp vanilla

2 3/4 cup Better Batter gluten-free baking mix

1/2 tsp baking soda

1 tsp salt

2 cup chopped dried strawberries

Mix shortening, sugars and eggs thoroughly. Stir in yogurt and vanilla.

Mix flour, soda and salt. Blend in to sugar mixture. Mix in dried strawberries.

Chill dough.

Drop rounded tablespoons (a #50 disher works nice) of dough about 2" apart on greased baking sheet.

Bake at 375F about 13 minutes or until almost no imprint remains when touched lightly.

Cool. Spread with browned butter glaze. Canned frosting is too moist and won't stay on the cookies very well.

Makes about 40 cookies.

Browned Butter Glaze

1/2 cup butter

2 cups powdered sugar

1 tsp vanilla

2-4 tbl hot water

Melt butter until golden brown. Blend in sugar and vanilla. Stir in hot water until icing spreads smoothly.