1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups all-purpose flour
1 1 oz. package freeze dried strawberries pureed in the food processor until powdered
1/2 tsp. salt
3/4 cup confectioners sugar
2 Tbsps. unsalted butter, at room temperature
2 oz. cream cheese, at room temperature
1/2 cup strawberries, coarsely chopped
3 cups confectioners’ sugar
Pre-heat oven to 325 degrees.
Line two large cookie sheets with parchment.
Cream together butter and sugar in an electric mixer until light and fluffy.
Add flour, strawberry powder, and salt and mix until well combined and the dough dough sticks together well.
Roll onto a lightly floured surface until about 1/4 inch thick.
Cut with cookie cutters and place on the prepared cookie sheets.
You may have to lift the cookies with a spatula to place on the cookie sheet. Bake at for 15 to 20 minutes or until set. They will be brown. I baked mine one sheet at a time, but you could probably bake them on two racks and switch them half way through baking.
Strawberry Cream Cheese Filling
Combine all ingredients in the bowl of an electric mixer with the paddle attachment.
Beat on medium until well combined and fluffy.
Spread filling on half of the cookies.
Top with the other half.
Serve immediately or store in an air tight container in the refrigerator. They will keep for several days if you don’t eat them first. They are also better if you let them warm up for a few minutes before eating them.
Recipe by From Calculu∫ to Cupcake∫ at https://www.fromcalculustocupcakes.com/strawberry-shortbread-sandwich-cookies/