Strawberry Pop Tart Cookies
Makes: 15-16 large cookies Prep time: 45 minutes Bake time: 15-18 minutes
Ingredients
Cookie:
1 and 1/2 cups softened Organic Valley unsalted butter
1 and 1/2 cups Dixie Crystals granulated sugar
2 medium Organic Valley eggs
4 teaspoons Nielsen Massey vanilla bean paste
3/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
4 cups all purpose flour
1/2 cup of strawberry jam for filling the cookies (may be more or less depending on how many cookies you make)
Strawberry buttercream
1 cup, unsalted Organic Valley butter, softened
1 teaspoon Nielsen Massey vanilla bean paste
1/4 cup plus 2 tablespoons strawberry jam
pinch of salt
4 cups Dixie Crystals confectioners sugar
Pop Tart Bites for placing on top of the buttercream
Sprinkles
( 3 drops of red food color, if you would like a deeper pink frosting)
Directions
Preheat your oven to 325 degrees. Line 3 baking sheets with parchment or silicone mats and set aside
Make the dough:
In your stand mixer, mix the softened butter and sugar until light and fluffy.
Add in the eggs, vanilla bean paste, salt, baking soda and cream of tartar.
Mix until combined.
Slowly add in the flour and mix until the dough comes together.
With a larger cookie scoop, scoop the dough into balls.
Using a teaspoon, press the center of the ball of dough so it makes a well. (see the photo above)
Fill the well with a scant teaspoon of the strawberry jam, being careful not to add too much!
Very carefully roll the dough into a ball, being careful not to let the jam leak out of the sides of the dough.
Chill the dough balls for 15 minutes before baking.
On the center rack of your oven, bake one pan of cookies at a time for 15 to 18 minutes until the edges are lightly golden brown and the centers are done.
Let cool completely before frosting and topping with the sprinkles and mini pop tarts!
Make the buttercream while the cookies are cooling!
In your stand mixer, beat together the softened butter, vanilla bean paste and strawberry jam until smooth.
Add in a pinch of salt and mix until combined.
Slowly add in the confectioners sugar and beat until smooth and blended.
Add in a few drops of red food coloring, if desired.
Frost the cookies when they are completely cooled. ( I used a smaller ice cream scoop for more precise measurement)
Add sprinkles first, then the mini pop tarts!
The finished cookies will stay fresh under a cake dome for a day or two, but I froze them as soon as I was done making them.
I use freezer containers and line them with wax paper. They will freeze for up to two months.
Enjoy!!
xo