Name: Strawberry Shortcake Sandwich Cookies
Prep time: 1 h 15 min
Total time: 2 h 40 min
Yield: 30 serving(s)
Ingredients: 1/2 c. freeze-dried strawberries; 1 2/3 c. all-purpose flour; 1 tbsp. cornstarch; 1/2 tsp. kosher salt; 3/4 c. (1 1/2 sticks) salted butter, at room temperature; 1/3 c. powdered sugar; 1 tsp. vanilla bean paste or vanilla extract; 4 tbsp. salted butter, at room temperature; 1 tbsp. skim milk powder (optional); 1 tsp. milk; 1/4 tsp. vanilla bean paste or vanilla extract; Pinch of kosher salt; 3/4 c. powdered sugar; 3 tbsp. strawberry jam

Step 1For the cookies: In a food processor, process the freeze-dried strawberries until they become a fine powder (you should have about 2 tablespoons). Sift through a fine mesh strainer into a bowl to remove any larger pieces and set aside.

Step 2In a medium bowl, whisk together the flour, cornstarch, and salt; set aside.

Step 3In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar and beat on medium speed until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl with a rubber spatula and beat in the vanilla. Reduce the speed to low and slowly add the flour mixture, mixing until just combined, about 1 minute. Give a final stir with the spatula to make sure there are no visible traces of flour.

Step 4Divide the dough in half. Set one half of the dough aside and leave the remaining dough in the stand mixer. Add the strawberry powder to the mixer and mix on low speed until the powder is completely incorporated and the dough is pink. Lightly knead the dough by hand so it comes together. Lightly knead the reserved plain dough as well until it comes together. Form each portion into a log approximately 1 1/2 inches in diameter and 6 inches long, gently squeezing the dough as you work to keep it intact (the dough will be slightly crumbly). Wrap each log in plastic and refrigerate until cold and firm, at least 1 hour and up to 12 hours.

Step 5Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.

Step 6Unwrap one log and cut into 1/8-inch-thick rounds. Place the rounds on the prepared baking sheets, spacing them about 1 inch apart (they can be close together since they do not spread while baking).

Step 7Bake the cookies, rotating the baking sheets halfway through, until they are set and barely golden on the bottom, about 10 minutes. Let the cookies cool for 5 minutes on the baking sheets, then transfer to a cooling rack and allow them to cool completely. Let the baking sheets cool before repeating with the remaining dough log.

Step 8For the frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and skim milk powder, if using, and beat on medium speed until light and creamy, about 3 minutes. Mix in the milk, vanilla, and salt until fully incorporated. With the mixer on low speed, gradually add the powdered sugar. Increase the mixer speed to medium-high, scraping down the sides of the bowl if needed, and beat the frosting until fluffy and combined, about 3 minutes.

Step 9Transfer the frosting to a piping bag or plastic zip-top bag and cut off the tip. Match up the strawberry and vanilla cookies so you have same-size pairs and line them up on a baking sheet. Flip the strawberry cookies bottom-side up and pipe a circle of frosting around the edge of each (leave an open space in the center). Spoon about 1/4 teaspoon strawberry jam in the center of each. Sandwich each with a vanilla cookie, bottom-side down.

Step 10Let the cookies rest for 30 minutes so the frosting sets and the cookies soften slightly.

Strawberry Shortcake Sandwich Cookies

Ingredients

For the Cookies:

For the Frosting:

Directions

Cookies