Strawberry Shortcake Cookies

Makes: 12 large cookies Prep time: 1 hour Bake time: 16 minutes

Ingredients

MAKES 12 LARGE COOKIES.

YOU WILL NEED A 4 OUNCE ICE CREAM SCOOPER TO PORTION OUT THE COOKIES, ALONG WITH EITHER A LARGE ROUND PIPING TIP AND PIPING BAG, OR YOU CAN USE A PLASTIC BAG WITH A HOLE CUT OUT OF THE CORNER TO PIPE THE WHIPPED CREAM.

SET OVEN TO 325 DEGREES. LINE 2 BAKING SHEETS WITH SILICONE MATS OR PARCHMENT PAPER AND SET ASIDE. PLACE THE BOWL YOU ARE USING FOR THE WHIPPED CREAM, ALONG WITH THE WHISK ATTACHMENT, IN THE FREEZER UNTIL YOU ARE READY TO MAKE THE WHIPPED CREAM.

COOKIES:

1 CUP UNSALTED, SOFTENED BUTTER

1 CUP GRANULATED SUGAR

2 LARGE EGGS

1 AND 1/2 TEASPOONS VANILLA BEAN PASTE

1 TEASPOON BAKING POWDER

3/4 TEASPOON SALT

3 CUPS ALL PURPOSE FLOUR

1 CAN LUCKY LEAF STRAWBERRY FRUIT FILLING FOR TOPPING THE COOKIES

STABILIZED WHIPPED CREAM:

8 OUNCES SOFTENED CREAM CHEESE

2/3 CUP CONFECTIONERS SUGAR

1 TABLESPOON VANILLA BEAN PASTE

2 CUPS HEAVY WHIPPING CREAM

SMALL PINCH OF SALT

Directions:

IN THE BOWL OF YOUR STAND MIXER, MIX THE SOFTENED BUTTER AND GRANULATED SUGAR UNTIL LIGHT AND FLUFFY, (ABOUT 2-3 MINUTES)

ADD IN THE EGGS, ONE AT A TIME AND STIR TO COMBINE

ADD IN THE VANILLA BEAN PASTE AND MIX UNTIL COMBINED

ADD IN THE SALT AND BAKING POWDER AND MIX UNTIL COMBINED

SLOWLY ADD IN THE FLOUR AND MIX UNTIL THE DOUGH COMES TOGETHER.

SCOOP THE DOUGH INTO BALLS AND ROLL THEM IN YOUR HANDS UNTIL THEY ARE ROUND AND SMOOTH. SLIGHTLY FLATTEN THEM SO THEY WILL NOT BE TOO PUFFY ON TOP.

PLACE 6 COOKIES PER BAKING SHEET

BAKE AT 325 FOR AROUND 16 MINUTES, OR UNTIL VERY LIGHTLY GOLDEN BROWN AROUND THE EDGES. YOU DO NOT WANT THEM TO BE CRISPY, SO WATCH THEM CAREFULLY!

LET THEM COOL ON THE PAN FOR 10 MINUTES AND TRANSFER THEM TO A WIRE RACK.

PLACE THE COOKIES IN THE FRIDGE WHILE YOU PREPARE THE WHIPPED CREAM MIXTURE. THEY WILL NEED TO BE COMPLETELY COLD BEFORE YOU PIPE THE WHIPPED CREAM, AND PLACE THE FILLING ON TOP OF THE COOKIE!

MAKE THE WHIPPED CREAM:

IN YOUR CHILLED MIXER BOWL, WHISK TOGETHER THE CREAM CHEESE AND CONFECTIONERS SUGAR UNTIL SMOOTH AND CREAMY.

ADD IN THE VANILLA AND PINCH OF SALT AND MIX UNTIL COMBINED.

SLOWLY ADD IN THE HEAVY CREAM AND WHIP UNTIL STIFF PEAKS FORM.

ADD THE CREAM TO YOUR PIPING BAG

PIPE DOUBLE RINGS OF THE WHIPPED CREAM MIXTURE AROUND THE OUTER BORDER OF YOUR COOKIES

CAREFULLY SPOON IN THE LUCKY LEAF STRAWBERRY PIE FILLING IN THE MIDDLE OF THE WHIPPED CREAM RING

KEEP THE COOKIES IN THE FRIDGE UNTIL READY TO EAT

YOU MAY FREEZE THEM IN AN AIRTIGHT CONTAINER FOR UP TO A MONTH

ENJOY!!