Strawberry Sandwich Cookies

Serves per cookie

Strawberry Sandwich Cookies
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Ingredients

  • 1/2 lb butter (1 cup), softened
  • 1/2 cup sugar
  • 2 egg yolks
  • 2 tsp vanilla
  • 2 1/2 cups sifted flour
  • 1/8 tsp salt
  • 1/2 cup strawberry preserves
  • 1 cup powdered sugar
  • 1-2 tbsp water

Instructions

  1. Cream butter and sugar. Add egg yolks and vanilla. Fold in flour and salt.
  2. Form mixture into a ball; place in a plastic bag and chill one hour.
  3. Cut ball into 4 sections. Roll out one section at a time on lightly floured surface with a rolling pin. Use a small cookie cutter to make rounds.
  4. Place on a greased cookie sheet and bake at 325 degrees 8-10 minutes or until lightly brown. Make sure cookies are completely cool before continuing.
  5. Spread preserves on half of the cookies. Top with another cookie. Spread cookies with frosting and let dry.
  6. Once cookies are dry, either serve or place in container with wax paper separating layers and freeze.
Recipe Type: Dessert
7.6.4
17

 

First in a large mixing bowl cream butter and sugar.

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Add egg yolks and vanilla and mix well.

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In another bowl mix together flour and salt.

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Add dry ingredients to the sugar/butter mixture and gently fold together.

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Form mixture into a ball.

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Place in a plastic bag and chill one hour.

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Cut ball into 4 sections.

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Roll out one section at a time on lightly floured surface with a rolling pin.  Because this is a sandwich cookie I like to roll the dough quite thin.  I work on a marble counter top and you can just start to see the color through the dough.

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Use a small cookie cutter to make rounds.  Carefully peel away the excess dough around the cut outs and form together into a ball to roll out later.

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Place on a greased cookie sheet and bake at 325 degrees 8-10 minutes or until lightly brown.

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In another bowl mix together the icing sugar and water.  Depending on the thickness of icing you want for decorating you can change the amount of water or sugar.  It really is a bit of an art project.

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Make sure the cookies are completely cool. Spread preserves on half of the cookies.

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Top with another cookie and gently press together.  You don’t want the preserves squishing out the sides but you also want them flat and secure.

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Decorate the tops with icing however you want.  I like this little drizzle so it doesn’t take away from the taste of the rest of the cookie.

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Once cookies are dry, either serve or place in container with wax paper separating layers and freeze.

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