STRAWBERRY COOKIES WITH CREAM CHEESE FILLING

Directions

For cream cheese filling:

1. In a small bowl, beat cream cheese with powdered sugar until smooth.

2. Line a small tray or plate with parchment paper.

3. Using a spoon, form 12 generous cream cheese balls on paper. Freeze for at least one hour, or until almost firm.

 

For cookies:

1. In a small bowl, mix flour, salt and baking soda. Set aside.

2. In another bowl, beat butter with both sugars until smooth and fluffy.

3. Add egg, yolk and a splash of Vainilla Molina Clear. Stir.

4. Add flour-salt-baking soda mixture. Stir until fully mixed.

5. Add chopped strawberries and gently mix so they don’t break down or color your dough.

6. With a large spoon, form 12 portions of dough and put them on two baking sheets lined with parchment paper.

7. Lightly press center of half of the dough portions with back of a small spoon to form a well.

8. Remove cream cheese filling from freezer and place one ball inside each well.

9. Take another dough portion and top with filling. Pinch edges to seal cream cheese inside. Don't press too hard to prevent filling from mixing with dough!

10. Refrigerate assembled dough balls while make second tray with remaining dough.

11. Bake at 356 °F, one tray at a time, for 13-17 minutes, or until edges are lightly golden.

12. Remove from oven and let cookies rest on tray for 10-15 minutes. Then transfer to a wire rack to cool completely.

13. Enjoy!