STRAWBERRY SHORTBREAD COOKIES RECIPES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine strawberries, 1 tablespoon sugar, and lemon juice in a medium bowl.
• Mix flour, 1/2 cup sugar, baking powder, and salt together in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in cream until dough starts to come together. Add strawberry mixture.
• Drop tablespoonfuls of dough 2 inches apart onto nonstick baking sheets.
• Bake in the preheated oven until golden brown, 23 to 25 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 180°C (160ºC fan). Line two large baking trays with parchment paper and grease with cooking spray.  Make cookie dough: In a small bowl, stir strawberries, lemon juice and 1 tablespoon granulated sugar until combined. Let sit 10 minutes, then drain.  In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer, beat butter, remaining sugar, and brown sugar until light and fluffy. Beat in egg and vanilla extract, then stir in flour mixture until just combined.  Using a wooden spoon, very gently fold in strawberries. Set aside. Make filling: Line a large plate or baking tray with parchment paper. In a medium bowl, combine cream cheese, icing sugar, and lemon zest until smooth. Scoop into 12 small balls (about 1 ½ teaspoons each) and place on prepared baking tray.  Using a medium cookie scoop, scoop heaping tablespoons of dough (about 24 balls) and flatten into pancake-like circles on the baking tray. Place cream cheese filling on top of 12 pieces of dough. Place remaining dough on top of filling and pinch edges together. Roll gently into balls. Arrange stuffed cookie dough balls 5cm apart on baking trays and bake until cookies are set and just golden around edges, about 18 minutes.