Makes about 2 dozen sandwiches
The base of this cookie is my all-time favorite, but I cannot for the life of me remember where I got the recipe. Instead I'll send a THANK YOU to the universe for sending me this super easy, highly versatile, and very delicious cookie. I've modified the flavors in this recipe on a number of occasions, but this is the first time I've used strawberry.
The initial appeal of this was that I got to order dehydrated strawberries (aka: astronaut food), but I am pleased with how much genuine flavor just a few of those shriveled little fruit slices imparted. Our house smelled like strawberries and butter - the best. I was initially going to use a lemon filling in these (which would probably be pretty good), but working with this product was so fun that I opted for more strawberry instead. Pink on pink on pink.
Enjoy!
INGREDIENTS
1 1/4 c powered sugar
1 c (2 sticks) + 2 Tbsp unsalted butter, softened to room temperature
3 tsp strawberry powder (about 1/4 c dehydrated strawberries, finely ground)
1 large egg yolk
1/2 tsp salt
1/4 tsp vanilla extract
Pink food coloring (optional)
2 3/4 c all-purpose flour
For the Filling:
2 1/2 c powdered sugar
1/2 c vegetable shortening
6 heaping tsp strawberry powder (about 1/2 c dehydrated strawberries, finely ground)
1/4 tsp vanilla extract
4 tsp cold water
DIRECTIONS
Combine the sugar, butter, strawberry powder, egg yolk, salt, & vanilla extract in the bowl of a stand mixer and beat at a medium-high speed until smooth.
Scrape down the sides of the bowl with a rubber spatula & then add the flour. If you are using food coloring, add it in now. I used 3 toothpick dips of gel food coloring for mine. Set the mixer to a medium-low speed and beat until smooth. The dough may seem dry at first, but should come together pretty quickly.
Divide the dough in half, flatten into disks, & wrap in plastic wrap. Refrigerate the dough overnight.
Preheat the oven to 350 F & line cookie sheets with parchment.
Roll the dough out to 1/4" thickness & use a 2" round cookie cutter to cut out circles of dough. Space the cut circles on the prepared cookie sheets about 1" apart.
Place the cookies (on the sheets) in the freezer for about 3 minutes. I've found this prevents the cookies from spreading and retains whatever shape I've cut almost perfectly.
Transfer the chilled cookies to the oven & bake about 10-12 minutes. You want as little browning as possible on the edges so that the cookies retain a uniform pink color.
Remove the cookies from the oven & allow to cool on the sheets for about 3-5 minutes before transferring to racks to cool completely.
For the Filling:
Combined the sugar, shortening, strawberry powder, & extract in the bowl of a stand mixer & beat on a medium-low speed until it starts to come together (about 3-5 minutes).
With the mixer still running, add the cold water one teaspoon at a time until the mixture starts to form into a ball at the center of the bowl. You may need more or less water than noted above.
Scrape down the sides of the bowl, knead the mixture into a ball, transfer to a container, & refrigerate until ready to assemble the cookies.
Assembly:
Scoop 2 leveled teaspoons of filling and roll into a ball.
Flip one cookie bottom-side-up & place the ball of filling at the center.
Place a second cookie bottom-side-down on top of the filling & press gently down with a slight twisting motion until the filling almost reaches the edges of the cookies.
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