Instructions
\ Whisk until thoroughly combined and scoop twelve 1 teaspoon balls on a baking sheet lined with parchment paper. Freeze until it is properly frozen and hardened. Toss diced strawberries with corn starch in a small bowl, then set aside In a larger bowl. whisk together flour baking powder, baking soda, and salt; then set aside. Cream together butter and sugars in a bowl of your mixer. Beat on low speed for 3 minutes until smooth and creamy. Gradually add egg and vanilla and mix on low until combined. Stir in the flour mixture. Fold in the diced strawberries. Freeze cookie dough for 30 minutes, or refrigerate for 1 hour. Once it is chilled, form cookie dough balls with 2 tablespoons of dough. This makes the cookies look tall. If the cookie dough balls lose their firmness while shaping the dough, return them to the freezer in order for it regain its firmness. Preheat the oven to 350 Fahrenheit. Place the dough balls onto a baking sheet lined with parchment paper, making sure to leave a distance of 2-3 inches between each ball, as the cookies tend to expand while baking. Using a cookie scoop, extract 1 to 1.5 teaspoons of dough from the top of each cookie dough ball, leaving edges slightly raised. Place the extracted cookie dough aside each ball to use in the following step. The cavity in each ball should be sizable enough for fitting the frozen cream cheese balls. Remove the cream cheese balls from the freezer, then insert a cream cheese ball into the indent of the cookie dough. Then, cover this with the previously removed dough, pinching the edges to enclose the cream cheese ball. Bake the cookies for 14-16 minutes(time may vary depending on the oven). Allow the cookies to set and cool completely. Make cream cheese filling by mixing together cream cheese, lemon juice and confectioners sugar.
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