Strawberries and Cream Cookies
Author: Nicole
Ingredients
  • 1-1/4 cups (4.5 to 5 ounces) sun-dried strawberries
  • 6 ounces white chocolate (from a bar(s), not chips)
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 2-1/2 cups all purpose flour
  • 2 tablespoons cornstarch
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon coarse sea salt
  • 1-1/4 cup sugar
  • 2 large eggs at room temperature (see Notes)
  • 2 teaspoons vanilla extract
Instructions
  1. Flatten the strawberries as best as you can. Using a chef’s knife, chop them into small pieces (the smaller the better). Set aside. (This is more efficient than cutting up each strawberry using a paring knife).
  2. Chop the white chocolate into small pieces. Set aside.
  3. Combine flour, cornstarch, baking powder, baking soda and salt in a small bowl. Set aside.
  4. Using a mixer (stand or hand), cream the butter and white sugar on medium until light and fluffy.
  5. Add eggs one at a time, ensuring that each egg is incorporated before adding the next.
  6. Add in vanilla extract.
  7. Adjust the mixer to the lowest speed and slowly add dry ingredients. Mix until they are well incorporated.
  8. Add in strawberries and white chocolate and mix enough to combine.
  9. Line a cookie sheet with parchment paper.
  10. Using a 1 tablespoon cookie scoop, portion cookie dough balls and place on the prepared cookie sheet very close together. Place the cookie sheet in the freezer for at least 30 minutes and no more than 45 minutes.
  11. While cookie dough is in the freezer, preheat the oven to 325°F.
  12. Place each rounded scoop (don't flatten) of dough 1-1/2 inches apart on cookie sheets lined with parchment paper.
  13. Bake for 13 to 15 minutes or until lightly browned on the bottom. They should look a bit undercooked – that’s okay and desired.
  14. Cool on the cookie sheet (they will continue to cook a bit).
Notes
* These cookies freeze well. Store for up to 3 months.
* Wrap eggs in a kitchen towel and leave for 30 minutes to reach room temperature.
* The original recipe calls for larger cookies. Double the size of the scoop and place them four inches apart. You may need a few minutes additional baking time. Makes 26 to 28 cookies.
Recipe by Riegl Palate at https://www.rieglpalate.com/strawberries-and-cream-cookies/