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Strawberry Shortbread Sandwich Cookies

Course cookies, Dessert, Snack, Tea
Total Time 3 hours
Servings 35

Ingredients

Shortbread

  • 1 cup butter softened
  • 1 1/8 cup powdered sugar
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 2 egg yolk (save whites for buttercream)
  • 1/4 cup freeze dried strawberries chopped into small pieces

Buttercream

  • 2/3 cup sugar
  • 3 tbsp water
  • 2 egg whites reserved from cookies
  • 1/4 tsp cream of tartar
  • 4 ounces butter softened
  • 4 ounces cream cheese softened
  • 1 cup freeze dried strawberries 25 grams

Instructions

Shortbread

  • Cream the butter. Add the sugar and salt. Mix until smooth. Mix in the vanilla and egg yolk. Add the strawberries and flour. Mix until combined. Roll the dough to 1/4 inch thickness between 2 pieces of parchment. Place on a sheet tray and freeze for 15 minutes.
  • Preheat the oven to 350 degrees. Line 2 sheet pans with parchment. Remove the dough from the freezer. Release the dough from both pieces of parchment. Cut cookies from the dough using a 1 3/4 inch cutter. Place the cookies on the sheet pans (20 per pan). Gather the scrap dough and reroll between the parchment. Freeze and cut cookies. Repeat this process until all the dough has been used. Bake the cookies for 7 minutes. Remove from the oven and cool completely before adding the buttercream.

Buttercream

  • Grind the freeze-dried strawberries to a fine powder in a food processor or spice grinder. Whip the cream cheese until smooth and fluffy. Mix the strawberry powder into the cheese and set aside. Place the egg whites and cream of tartar in the bowl of a stand mixer. In a small pot, mix the sugar and water. Place the pot over high heat. Stir the mixture until the sugar dissolves. Do not stir the syrup after it begins to boil. Once the syrup is boiling, whip the whites until foamy. Boil the syrup until it reaches 240 degrees. Remove the syrup from the heat and cool for 1 minute. With the mixer running at medium-low speed begin pouring the syrup in a thin steady stream into the whites. Continue mixing until all the syrup has been added. Turn the speed to high until the whites reach full volume. Continue mixing until the meringue has completely cooled.
  • Once cooled, begin adding the butter and cream cheese mixture into the whites one dollop at a time. After everything has been mix in, place the buttercream in the refrigerator to harden. Spoon the buttercream into a piping bag with a large star or round tip. Pipe the filling onto half the shortbread cookies. Top them with the remaining cookies. Refrigerate until ready to serve.