These Strawberries And Cream Cookies, infused with dried berries, are tender and light. They’ll essentially melt in your mouth, leaving you with a palate-full of strawberry flavor. Their sweet and creamy flavor profile makes them a nice complement to a tall glass of ice-cold lemonade.
Strawberries And Cream Cookies
1cup(16 tablespoons) butter
4ouncescream cheese(half an 8-ounce package)
1/4teaspoonstrawberry flavor, optional; for best strawberry flavor
1/2cupconfectioners' or glazing sugar
2cupsKing Arthur Unbleached All-Purpose Flour
Preheat the oven to 375°F. Grease two baking sheets, or line them with parchment paper.
To make the dough: Beat together the butter, cream cheese, salt, baking powder, strawberry flavor, and vanilla extract.
When the mixture is soft, add the sugars, and beat until fluffy.
Mix in the flour, then fold in the dried strawberries.
Drop the dough by the tablespoonful onto the prepared baking sheets; a tablespoon cookie scoop works well here.
Using the lightly-greased bottom of a flat-bottomed drinking glass or measuring cup, flatten each cookie to about 1/4" thick and 1 3/4" to 2" in diameter.
Bake the cookies for 12 to 14 minutes, or until they're lightly browned on the bottom and edges.
Remove the cookies from the oven, and cool them on the pans for 5 minutes, then transfer them to a rack to cool completely.