Cream together the butter, oil, powdered sugar and granulated sugar until light and fluffy. Add the eggs and vanilla; it will look curdled, but have no fear. Add the dry ingredients and blend until combined.
Drop by teaspoons onto baking sheet. Mix the freeze-dried strawberries and coarse sugar together in a small bowl. Dip the bottom of a flat glass in this sugar, then press down the cookies with the sugar coated bottom. (When I’m pressing out these cookies, it can be hard to get the sugar to stick to the glass. I usually dampen the bottom of the cup with a bit of water for the first cookie to get it going).
Bake at 350F for 10-12 minutes or until lightly golden. Move the cookies to a cooling rack, and cool completely.
Recipe Notes
From Mrs. Matsushita. I’m not sure where she originally got this recipe, but upon a quick search online, it seems like these are more common than I originally thought (it’s like the Alaskan blueberry coffee cake all over again).