Cooking Instructions
1.
In a small bowl, mash together the
Fresh Strawberries (1 1/2 cups)
and
Granulated Sugar (1 Tbsp)
with a fork.
2.
In a medium bowl, combine
Cream Cheese (1 cup)
,
Granulated Sugar (1/3 cup)
, and
Powdered Confectioners Sugar (1 cup)
with a hand mixer on medium until smooth and creamy. Add strawberries and mix on low until well combined.
3.
Gently fold in
Whipped Topping (2 cups)
, do not over mix. Refrigerate while you are preparing cookies.
4.
Preheat oven to 350 degrees F (180 degrees C).
5.
In a bowl, stir
All-Purpose Flour (2 3/4 cups)
,
Baking Soda (1 tsp)
,
Salt (1/2 tsp)
, and combine well.
6.
In a separate bowl, with a hand mixer, cream
Butter (1 1/4 cups)
and
Granulated Sugar (2 cups)
until light and fluffy, about 2 minutes. Beat in
Eggland's Best Classic Eggs (2)
one at a time. Add
Vanilla Extract (2 tsp)
. Combine well.
7.
Gradually add dry ingredients, mixing on low speed until just combined.
8.
Pour
Granulated Sugar (4 Tbsp)
into a small shallow bowl. Roll cookie dough into balls. The smaller the amount, the smaller your sandwiches will be. We rolled ours into approximately 1 1/2 inch sized balls. Roll each cookie dough ball into the sugar. Place on a baking sheet 2 inches apart. Gently press the tops to flatten slightly.
9.
Bake for 10-12 minutes, until the edges are brown and the tops are slightly golden.
10.
Remove and let cool on the cookie sheet for 5 minutes. Transfer to a wire rack and cool completely.
11.
Remove prepared strawberries & cream from the fridge, and stir gently. Gently spread strawberry mixture onto a cookie. Top with another cookie.
12.
Serve immediately. To store, wrap each cookie sandwich in wax paper and refrigerate.
