August 28, 2017

Strawberries & Cream Cookies

Delta Fair Winning Cookie

Strawberries & Cream Cookies

3/4 cup butter (room temperature)

3/4 cup raw sugar

1/2 cup brown sugar (packed)

2 eggs

1 1/4 cups all-purpose flour

1 teaspoon baking soda

12 ounces strawberries and cream instant oatmeal

 

Filling:

1 (8 ounce) package cream cheese (softened)

1/2 cup white sugar

1/2 cup strawberry preserves

2 cups heavy cream

2 tablespoons raw sugar

Preheat oven to 375° F. In a large bowl, beat together butter and sugars until fluffy, then blend in eggs. Mix in flour and baking soda, then stir in oatmeal, one packet at a time. Once blended, drop by heaping teaspoonfuls, at least two inches apart, onto parchment-lined cookie sheet. Bake 10 minutes. Cool completely.

In a medium bowl, mix together cream cheese, sugar, strawberry preserves. Beat on medium speed while slowly pouring in the whipping cream, then beat on high until stiff peaks form. Place filling into pastry bag or plastic bag with corner cut off). Squeeze filling onto bottom side of 1/2 the cookies. Place second cookie on top of each. Sprinkle the sides with raw sugar.  Makes 32 cookies.

-Recipe (adapted) by Cindy Dunn, 2016 Delta Fair