Desserts
Strawberry Sandwich Cookies
Makes about 2 dozen sandwich cookies
Strawberry Sandwich Cookies
Makes about 2 dozen sandwich cookies
The great part about these cookies is that you can enjoy the taste of summer fruit any time of year, thanks to the intense flavor in freeze-dried strawberries. Adjust the amount in the filling if a richer strawberry flavor is desired.
Nutritional information per cookie sandwich:Calories 201 (47% from fat)
carb. 25g
pro. 1g fat 10g
sat. fat 7g
chol. 43mg
sod. 57mg calc. 8mg
fiber 1g
carb. 25g
pro. 1g fat 10g
sat. fat 7g
chol. 43mg
sod. 57mg calc. 8mg
fiber 1g
Ingrédients
- Cookie Dough:
- 1¾cups unbleached, all-purpose flour
- ½teaspoon kosher salt
- 16tablespoons (2 sticks; ½ pound)
- European-style, unsalted butter,
- room temperature and cut into
- 8pieces
- ⅓cup granulated sugar
- ¼cup confectioners’ sugar, sifted
- ½teaspoon pure vanilla extract
- 2large egg yolks, room temperature
- 1cup freeze-dried strawberries,
- finely ground and sifted*
- Strawberry Filling:
- 4tablespoons unsalted butter,
- room temperature
- 2ounces cream cheese,
- room temperature
- 2cups confectioners’ sugar, sifted
- pinch kosher salt
- 2tablespoons whole milk,
- room temperature
- ¼teaspoon pure vanilla extract
- ½cup freeze-dried strawberries,
- finely ground and sifted
Preparation
- 1. Put the flour and salt in a medium mixing
- bowl. Mix on Speed 1 to fully combine,
- about 30 seconds. Reserve.
- 2. Put the butter into a large mixing bowl.
- Mix on Speeds 2 to 3 until creamy, then
- add the sugars and vanilla extract. Mix on
- Speeds 2 to 3 until light, then add the egg
- yolks and mix until combined. Add the
- dry ingredients and mix on Speed 2 until
- evenly incorporated. Add the ground
- strawberries and mix until fully combined.
- 3. Divide dough into two discs. Wrap in wax
- paper/parchment, then wrap well in plastic
- wrap, and refrigerate overnight.
- 4. Take dough out of fridge to soften slightly.
- Preheat oven to 350°F with two racks
- in the lower and upper middle positions.
- Line two rimmed baking sheets with
- parchment paper.
- 5. Roll dough out to ¼-inch thickness and
- use a 1½-inch round cutter to form small
- discs. Put onto baking sheets and chill for
- about 10 minutes.
- 6. Bake chilled cookies for about 12 minutes,
- until just set, rotating pans if necessary –
- you want to avoid browning of any kind.
- Cool cookies completely.
- 7. While cookies are cooling, prepare the
- filling. Put the butter and cream cheese
- into a large mixing bowl. Mix on Speeds
- 2 to 3 to soften and fully combine,
- about 1 minute. Add the sugar, salt, milk,
- and vanilla extract and mix on Speeds
- 1 to 3 until light and fluffy. Add the ground
- strawberries and mix on Speed 1 until
- fully combined.
- 8. Once cookies are fully cooled, scoop
- filling onto the bottom of one cookie, about
- 1 tablespoon, and then top with another
- cookie to make a sandwich. Repeat with
- remaining cookies.
- * A spice or coffee grinder is the best way to
- achieve the finest grind.