Preparation

1. 1. Put the flour and salt in a medium mixing
2. bowl. Mix on Speed 1 to fully combine,
3. about 30 seconds. Reserve.
4. 2. Put the butter into a large mixing bowl.
5. Mix on Speeds 2 to 3 until creamy, then
6. add the sugars and vanilla extract. Mix on
7. Speeds 2 to 3 until light, then add the egg
8. yolks and mix until combined. Add the
9. dry ingredients and mix on Speed 2 until
10. evenly incorporated. Add the ground
11. strawberries and mix until fully combined.
12. 3. Divide dough into two discs. Wrap in wax
13. paper/parchment, then wrap well in plastic
14. wrap, and refrigerate overnight.
15. 4. Take dough out of fridge to soften slightly.
16. Preheat oven to 350°F with two racks
17. in the lower and upper middle positions.
18. Line two rimmed baking sheets with
19. parchment paper.
20. 5. Roll dough out to ¼-inch thickness and
21. use a 1½-inch round cutter to form small
22. discs. Put onto baking sheets and chill for
23. about 10 minutes.
24. 6. Bake chilled cookies for about 12 minutes,
25. until just set, rotating pans if necessary –
26. you want to avoid browning of any kind.
27. Cool cookies completely.
28. 7. While cookies are cooling, prepare the
29. filling. Put the butter and cream cheese
30. into a large mixing bowl. Mix on Speeds
31. 2 to 3 to soften and fully combine,
32. about 1 minute. Add the sugar, salt, milk,
33. and vanilla extract and mix on Speeds
34. 1 to 3 until light and fluffy. Add the ground
35. strawberries and mix on Speed 1 until
36. fully combined.
37. 8. Once cookies are fully cooled, scoop
38. filling onto the bottom of one cookie, about
39. 1 tablespoon, and then top with another
40. cookie to make a sandwich. Repeat with
41. remaining cookies.
42. * A spice or coffee grinder is the best way to
43. achieve the finest grind.