Divide dough into 24 portions (about 22 grams each), and shape into balls. Add jam and cream; increase mixer speed to medium, and beat until fluffy, about 2 minutes. Try seedless raspberry jam, seedless blackberry jam, seedless boysenberry jam, seedless blueberry jam… the possibilities are endless. On a lightly floured surface, roll half of the dough to 1/8-inch thickness. (Centers may still seem slightly underdone.) These Strawberry Chocolate Cookie Sandwiches are made with soft chocolate cookies, strawberry frosting and cute sprinkles for decoration! If you have more seedless jam in the house, you can modify this recipe and use one of those. You have entered an incorrect email address! They can also be stored in the freezer for up to 3 months if they are wrapped well and placed in an airtight container. Hi! With mixer on low speed, gradually add confectioners’ sugar and freeze-dried strawberries, beating until combined. The final cookies are perfectly soft and have such great strawberry and chocolate flavor. 1- In a food processor or blender, process almonds until ground; set aside. https://www.yahoo.com/lifestyle/strawberry-sandwich-cookies-195934319.html Place Strawberry Jam Frosting in a large piping bag fitted with a medium open star tip (Wilton 1M); pipe frosting onto flat side of half of cookies. Steps. This site uses Akismet to reduce spam. Spread the solid cookies evenly with strawberry jam. Before baking you’ll use your 1-inch cutters to punch a shape out of the center of 24 of the cookies.  Then bake them all until lightly browned.  The solid rounds are spread with strawberry jam, and the rounds with the cut-outs are dusted lightly with powdered sugar.  Then you’ll sandwich them together.  Pretty! Add the flour and salt to the butter mixture, beating well. To accentuate the sweetness of our strawberry frosting-filled sandwich cookies, we relied on a triple dose of Heilala Vanilla. Your cookie cutter is very cute. Your email address will not be published. You can definitely make these cookies ahead and store them in the freezer.  I like to put wax paper on the bottom of my container, put a layer of the Strawberry Sandwich Cookies, then a layer of wax  paper on top of the cookies, and then another layer on top of those, etc.  They should freeze nicely for at least one month.  To serve, just take them out of the freezer and add them to a serving tray, and let them defrost at room temperature. ½ cup (113 grams) unsalted butter, softened, 2 teaspoons (12 grams) Heilala Pure Vanilla Bean Paste, 3½ cups (420 grams) confectioners’ sugar, sifted, ½ cup (10 grams) freeze-dried strawberries, very finely crushed (see Note), 6 tablespoons (106 grams) seedless strawberry jam, 2 tablespoons (30 grams) heavy whipping cream. To accentuate the sweetness of our strawberry frosting-filled sandwich cookies, we relied on a triple dose of Heilala Vanilla. Keep the remaining dough chilled until ready to use. Divide dough in half; cover and We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. for 5 to 6 minutes or until the cookies are lightly browned. https://www.bakefromscratch.com/vanilla-strawberry-sandwich-cookies Enjoy over 3,000 recipes, entertaining tips, and travel adventures! Add flour mixture to sugar mixture all at once; beat at low speed just until combined, stopping to scrape sides of bowl. Preheat oven to 350°F (180°C). Lori now spends her days creating family-friendly recipes for entertaining and every day. Add the egg and vanilla, beating until blended. Chill 1 hour. Cut with a 3 1/2-inch round cookie cutter. How do you store these if you have to make them ahead of time for an event or party? Use immediately. Learn how your comment data is processed. These Strawberry Sandwich Cookies are perfectly pretty for Christmas.  They’d be such a gorgeous addition to your holiday cookie platters.  And they’d be especially welcome at a holiday cookie exchange party!  Use little tree cookie cutters or mitten cookie cutters to create the inside shape.  If you’re making these for Valentine’s Day, they’re so cute with a cut-out heart in the middle too. $10.99. I don’t offer these in the recipe, but I’m offering you … Save my name, email, and website in this browser for the next time I comment. They will stay fresh up to a week in the fridge in an airtight container, but we recommend serving them within a day or two for optimal results. Serve immediately. Wonderful strawberry filling! In a mixing bowl, cream margarine and 1/2 cup sugar. Preheat the oven to 375 degrees F. In a large mixing bowl, beat with a hand mixer the sugar cookie mix, butter, egg white, and 3 tablespoons Our Authentic Ireland Issue is Almost Here, Cream Cheese-Stuffed Vanilla-Peppermint Cookies, Chocolate-Peanut Butter-Pistachio Biscotti, ½ cup (113 grams) unsalted butter, melted and cooled for 10 minutes, ¼ cup (55 grams) firmly packed light brown sugar, 2 teaspoons (8 grams) Heilala Pure Vanilla Extract. https://www.alattefood.com/strawberries-and-cream-sandwich-cookies She also develops recipes, photographs food and writes for a variety of companies, websites and publications. … Required fields are marked *, These are absolutely beautiful! Uncle Al's Strawberry Stage Plank Cookie 12 Pk. Cut with a 3 1/2-inch round cookie cutter. These cookies are absolutely stunning! Line 2 rimmed baking sheets with parchment paper. Cool slightly on the baking sheets; remove to wire racks to cool completely. Stir in the ground almonds. Bake until edges are lightly golden and set, 8 to 10 minutes. Add egg, beating until well combined. Bring the cookies to room temperature before serving. Beat in egg and extract. Happy baking! In a large bowl, use an electric mixer to beat the butter at medium speed until creamy; gradually add the brown sugar, beating until light and fluffy. To finely crush whole freeze-dried strawberries, place in a small resealable plastic bag and pound with a rolling pin. Snap a pic and hashtag it #RecipeGirl — We love to see your creations on Instagram, Facebook, and Twitter! It’s best if you can give the dough an hour or so to chill in the refrigerator.  This will make it so much easier to roll out and cut the cookies.  After chilling, you’ll roll out the dough and cut 24 rounds from one half of the dough and 24 rounds from the other half.  Re-roll, as needed, until you are able to use up all the dough.