Ingredients:

  • 150g fresh or frozen strawberries, pureed
  • 1 tsp lemon juice
  • 115g unsalted butter, softened
  • 100g granulated white sugar
  • 1 large egg yolk
  • 1 tsp pure vanilla extract
  • 1/4 tsp almond extract
  • 210g all-purpose flour
  • 15g strawberry gelatin powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 24 pieces Hershey’s Kisses
  • 30g sanding sugar

Instructions:

  1. Place strawberry puree and lemon juice in a small saucepan over medium-low heat. Simmer for 10–15 minutes until reduced by half to a thick paste. Cool completely.
  2. In a large bowl, cream softened butter and granulated sugar until pale and airy, approximately 3 minutes.
  3. Beat in the egg yolk, 3 tablespoons of the cooled strawberry concentrate, vanilla extract, and almond extract until emulsified.
  4. Whisk together the flour, strawberry gelatin powder, baking soda, and salt. Gradually add to the wet ingredients until a soft dough forms.
  5. Roll dough into 1-inch balls, coat in sanding sugar, and place on parchment-lined baking sheets.
  6. Bake at 350°F (175°C) for 10-12 minutes. Immediately press a frozen Hershey's Kiss into the center of each warm cookie and transfer to a wire rack to cool.