STRAWBERRY SHORTCAKE COOKIES

STRAWBERRY SHORTCAKE COOKIES

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Ingredients

• Makes about 23 three inch round cookies
• FOR THE COOKIE DOUGH:
• 8 ounces (2 sticks) unsalted butter at room temperature
• 1 cup sugar
• 1 large egg at room temperature
• 1 teaspoon pure vanilla extract
• 3 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• FOR THE FROSTING:
• 1 - 4 ounce package of cream cheese (Light is okay, but not non-fat) softened
• 1 teaspoon freshly grated lemon zest
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla
• 2 - 2 1/2 cups sifted powdered sugar
• FOR THE STRAWBERRIES
• 2 pounds of organic strawberries, sliced
• 2 tablespoons of strawberry jam

Instructions

1. MAKE THE COOKIES
2. Heat oven to 375 and line two cookie sheets with parchment paper
3. Place the butter in a bowl of a stand mixer with paddle attachment and beat on medium for 2 minutes. Alternatively, use a medium bowl and hand mixer and do the same.
4. Add the sugar and beat for another 2 minutes, scraping down the sides as needed. Add the egg and the vanilla, mixing for another 30 seconds.
5. Add the flour, baking powder and salt and beat on low for 1 1/2 to 2 minutes, or just until the dough comes together to form a ball.
6. Turn the dough out to a lightly floured surface and divide in half. Working with one half at a time, pat the dough into disc with the palm of your hand then roll it out with a rolling pin to 1/4 inch of thickness.
7. Using a 3" round cutter, cut the dough and gently lift and place on prepared baking sheets. Repeat with other portion of dough, pressing any leftover dough scraps together and rolling them out for cutting too, in order to use all the dough.
8. Refrigerate on the sheets for 20 minutes. Remove from fridge and bake for 10-14 minutes until golden brown on the edges. Length of time will depend on your oven, so check them at 10 minutes and add as needed. My cookies took 14 minutes. Let cool on a baking sheet for 10 minutes before transferring to a wire rack to cool completely.
9. MAKE THE FROSTING
10. Beat the cream cheese in a large bowl with a hand mixer until light, about 2 minutes.
11. Add lemon zest, salt and vanilla and beat until combined.
12. Add powdered sugar and mix until combined and free of lumps.
13. You want the frosting a bit thick, so add more powdered sugar if needed. Refrigerate for 30 minutes.
14. PREPARE THE STRAWBERRIES
15. Place the jam in a small bowl and add 1/2 teaspoon of water to loosen it up.
16. Pour jam over strawberries and lightly toss to coat.
17. TO ASSEMBLE COOKIES
18. Using completely cooled cookies, frost each cookie with one generous tablespoon of frosting, and top with 1 1/2 tablespoons of the strawberry mixture.
19. Store the unassembled cookies in an airtight container for up to 4 days. Cookies are best assembled right before eating.