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25
Strawberry Sandwich Cookies
The great part about these cookies is that you
can enjoy the taste of summer fruit any time
of year, thanks to the intense flavor in freeze-
dried strawberries. Adjust the amount in the
filling if a richer strawberry flavor is desired.
Makes about 2 dozen sandwich cookies
Cookie Dough:
1¾ cups unbleached, all-purpose flour
½ teaspoon kosher salt
16 tablespoons (2 sticks; ½ pound)
European style, unsalted butter,
cut into 8 pieces, room temperature
¹⁄
³
cup granulated sugar
¼ cup confectioners’ sugar, sifted
½ teaspoon pure vanilla extract
1 cup freeze-dried strawberries,
finely ground and sifted*
2 large egg yolks, room temperature
Strawberry Filling:
4 tablespoons unsalted butter,
room temperature
2 ounces cream cheese,
room temperature
2 cups confectioners’ sugar, sifted
Pinch kosher salt
2 tablespoons whole milk, room
temperature
¼ teaspoon pure vanilla extract
½ cup freeze-dried strawberries,
finely ground and sifted*
1. Prepare the cookie dough. Put the flour
and salt into a medium mixing bowl.
Using the beaters, mix on Speed 1 to fully
combine, about 30 seconds. Reserve.
2.
Put the butter into a large mixing bowl.
Mix on Speeds 2 to 3 until creamy, then
add the sugars and vanilla extract. Mix
on Speeds 2 to 3 until light, then add the
egg yolks and mix until combined. Add
the dry ingredients and mix on Speed
2 until evenly mixed. Add the ground
strawberries and mix until fully combined.
3.
Divide dough into two discs. Wrap in
wax paper/parchment, then wrap well in
plastic wrap. Refrigerate overnight.
4.
Take dough out of fridge to soften slightly.
Preheat oven to 350°F with two racks in
the lower and upper thirds of the oven.
Line two rimmed baking sheets with
parchment paper.
5.
Roll dough out to ¼-inch thickness and
use a 1½-inch round cutter to form small
discs. Put onto baking sheets and chill for
about 10 minutes.
6.
Bake chilled cookies for about 12
minutes, until just set, rotating pans if
necessary – you want to avoid browning
of any kind. Cool cookies completely.
7.
While cookies are cooling, prepare the
filling. Put the butter and cream cheese
into a large mixing bowl. Again, using the
beaters, mix on Speeds 2 to 3 to soften
and fully combine, about 1 minute. Add
the sugar, salt, milk, and vanilla extract
and mix on Speeds 1 to 3 until light and
fluffy. Add the ground strawberries and
mix on Speed 1 until fully incorporated.
8.
Once cookies are fully cooled, scoop
filling onto the bottom of one cookie,
about 1 tablespoon, and then top with
another cookie to make a sandwich.
Repeat with remaining cookies.
* A spice or coffee grinder is the best way to
achieve the finest grind.
Nutritional information per cookie sandwich:
Calories 201 (47% from fat) • carb. 25g • pro. 1g
fat 10g • sat. fat 7g • chol. 43mg • sod. 57mg
calc. 8mg • fiber 1g
Buckwheat Chocolate
Chunk Cookies
The nuttiness of the buckwheat is a perfect
match for chunks of bittersweet chocolate.
Makes about 4 dozen cookies
1½ cups unbleached, all-purpose flour
¾ cup buckwheat flour (or may
substitute whole-wheat flour)
1 teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon espresso powder
16 tablespoons (2 sticks) unsalted
butter, cut into 1-inch pieces,
room temperature
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs, room temperature
1½ teaspoons pure vanilla extract
2 cups chopped bittersweet chocolate
Flaked sea salt, for sprinkling
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