Strawberry Sandwich Cookies

🧂 Ingredients

• 2 cups all purpose flour (at least 11% protein)
• ½ cup granulated sugar
• 1 teaspoon baking powder
• 1 pinch salt*
• ¾ cup +2 tablespoons butter (softened)

  (total 198 grams)
• 1 large egg
• 1-2 tablespoons strawberry puree
• 1½ ounces cream cheese (whole)
• ¾ cup +2 tablespoons icing/powdered sugar

  (total 105 grams)
• 1 tablespoon strawberry puree
• ½ tablespoon cream (whole/whipping/heavy)

Instructions

• 1 In a large bowl whisk together the flour, sugar, baking powder and salt, add the
  butter and combine to form coarse crumbs, add the egg and puree and mix until
  almost combined. Move to a flat surface and form into a compact dough. Wrap in
  plastic and refrigerate for 1-2 hours.
• 2 Roll the dough to a little thicker then ⅛ thickness and cut out with a small
  round cookie cutter (about 1-1 1/2 inches). Place the cutouts on parchment paper
  lined cookie sheets. Half the rounds cut out a small hole using the tip of
  pastry nozzle. While the oven is pre-heating refrigerate the cookies for 15-20
  minutes.
• 3 Pre-heat the oven to 350F (180C).
• 4 Bake the cookies for 8-10 minutes. Let cool on the cookie sheet 5-10 minutes
  then move to a wire rack to cool completely. Place some filling on each of the
  whole cookies and top with the holed cookie. Enjoy!
• 5 In a medium bowl add the icing sugar, cream cheese, strawberry puree and cream,
  mix until thick. If needed add more sugar or puree. Refrigerate until ready to
  use.

Nutrition Info