13
discs. Put onto baking sheets and chill for
about 10 minutes.
6. Bake chilled cookies for about 12 minutes,
until just browned around the edges,
rotating pans if necessary. Cool cookies
completely.
7. While cookies are cooling, prepare the
icing. Put all of the ingredients into a
medium mixing bowl and mix on Speed 1
until very smooth. If the icing appears to be
too thick, add more cream, 1 teaspoon at a
time. If it appears to be too thin, add more
confectioners’ sugar, 1 teaspoon at a time.
Spread on top of cooled cookies as desired.
Nutritional information per cookie
(with ½ teaspoon icing):
Calories 89 (56% from fat) • carb. 9g • pro. 1g
fat 5g • sat. fat 3g • chol. 25mg • sod. 32mg
calc. 2mg • fiber 0g
Strawberry 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.
Makes about 2 dozen sandwich cookies
Cookie Dough:
1¾
cups unbleached, all-purpose flour
½
teaspoon kosher salt
16
tablespoons (2 sticks; ½ pound)
European-style, unsalted butter,
room temperature and cut into
8 pieces
¹⁄³
cup granulated sugar
¼
cup confectioners’ sugar, sifted
½
teaspoon pure vanilla extract
2
large egg yolks, room temperature
1
cup freeze-dried strawberries,
finely ground and sifted*
Strawberry Filling:
4
tablespoons unsalted butter,
room temperature
2
ounces cream cheese,
room temperature
2
cups confectioners’ sugar, sifted
Pinch kosher salt
2
tablespoons whole milk,
room temperature
¼
teaspoon pure vanilla extract
½
cup freeze-dried strawberries,
finely ground and sifted
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.
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
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