it’s that time of the year when i make pink cookies. last year i did raspberry strawberry cookies, this year strawberry sandwich cookies.
it’s hard for me to comprehend how i, as 1 person, can make meaningful impact on the communities and initiatives i care about. this is especially true in the current political climate, where my 1 vote will only go so far. sure, i can say i voted in what i believe in, yet there’s still a sense of dissatisfaction for my performance marketing brain used to seeing the direct impact of my actions. so i’m excited to contribute to this year’s cookies for kids’ cancer valentine’s day fundraiser, hosted by julie of the little kitchen, where i can directly quantify the difference i’m making. come thru if you can!
these strawberry sandwich cookies are inspired by the shiroi koibito, specifically these strawberry ones from japan. the combo of light, crispy langues de chat (french butter cookies) and creamy strawberry filling is so addictive, i could unwrap and eat them all day long. these aren’t quite as light as the storebought ones (and i’m not sure if it’s achievable, because storebought cookies have a crispness that homemade ones typically don’t), but they’re still delicious.
they’re perfect with a cup of tea (all i drink these days is genmaicha, the japanese green tea with toasted brown rice) or coffee. they’re also perfect for any valentine’s day celebration, especially if you’re doing a ps i love you watch party.
1 year ago: kimchi rice bowl with jammy eggs | kahlua oreo mcflurry
2 years ago: honey toast | cauliflower salad with pickled grapes, cheddar and almonds
3 years ago: maple persimmon upside down cake | eggplant parmesan melts
4 years ago: huckleberry’s chocolate chunk muffins | stovetop granola: cinnamon apple coconut
5 years ago: chocolate meringue cake with whipped cream and raspberries | lemon raspberry cupcakes
6 years ago: basic scones | espresso bark
- 100 g unsalted butter room temperature
- 60 g granulated sugar
- 1 egg room temperature
- 1/2 tsp vanilla extract
- 100 g all-purpose flour sifted
- 1/4 cup freeze-dried strawberries
- 2 T granulated sugar
- 1 cup heavy whipping cream cold
In a medium bowl, cream the butter until light and fluffy. Add the sugar, and mix until lightened in color and no longer grainy looking. Add the egg and vanilla, and mix until incorporated. Add the flour and mix just until combined.
Fill a small bowl half full with water and keep ready.
Drop spoonfuls (about 2 tsp) of batter onto a nonstick baking sheet, spacing them about 2" apart from the other spoonfuls. Dip your finger into the water, and use to spread each spoonful into a flat circle about 2" in diameter. Make a slight divot in the center. The dough is pretty sticky, so don't be afraid to keep wetting your finger.
Bake at 350F for 7-8 minutes. Let the cookies cool slightly on the baking sheet, then transfer to a wire cooling rack to cool completely.
Match the cookies up by size, so each has a friend. Dollop a spoonful on the flat side of one cookie, and smoosh its friend on top, flat side down into the filling, until the filling almost starts to spill out. The cookies will start to soften once they're sandwiched, so wait until the last moment before filling.
In a food processor, grind the fruit and sugar until powdery and fine. If you notice some clumps that refuse to pulverize, strain or pick out those pieces. Add the cream and stir with a fork to ensure that there are no dry pockets of powder, then pulse until thick and creamy like Greek yogurt, less than 2 minutes. The time will vary depending on your machine, so watch carefully to stop it before you make butter (though there are worse things than strawberry butter). Use immediately or refrigerate up to 1 week.
If you don't have a nonstick baking sheet, very lightly grease a baking sheet. If it's too greased, the cookies will slide around and bake into each other, so make sure there's no more than a very light film on the baking sheet.