Strawberry Thumbprint Cookies

Ingredients

• 16 oz strawberries, trimmed
• 3/4 cup (150 g) granulated white sugar
• 1 1/2 tsp vanilla extract
• 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup (224 g) unsalted butter, softened
• 1 cup (200 g) granulated white sugar
• 1 egg yolk
• 1 tsp vanilla
• 5 oz (142 g) cream cheese, cold
• 5 tbsp (40 g) powdered sugar
• 1/2 oz (14 g) freeze dried strawberries

Instructions

1. 1

   --- For the Strawberry Jam ---

2. 2

   Puree the strawberries in a food processor, then transfer them to a large pot.

3. 3

   Mix in the sugar and vanilla.

4. 4

   Cook the strawberry puree over medium low heat for 20-25 minutes until it has thickened to a jam like consistency and measures out to just about 1 cup. Remove it from the heat and allow it to completely cool.

5. 5

   --- For the Shortbread Cookies ---

6. 6

   In a medium bowl, whisk together the flour, salt and baking powder. Then set aside.

7. 7

   In a large bowl, cream the butter and granulated white sugar together with and electric mixer on high speed until it's fluffy, 2-3 minutes. (You can also use a stand mixer fitted with a paddle attachment.)

8. 8

   Add in the egg yolk and vanilla and mix on medium-high speed until pale in color and fluffy, 1-2 minutes.

9. 9

   Add the dry ingredients to the wet ingredients and mix on low then medium speed just until combined. (Scrape the sides of the bowl as necessary.)

10. 10

    Scoop the dough with a small cookie scoop into 1 tablespoon portions. Then, roll them into balls. After each ball is rolled, immediately press it with a 1/4 teaspoon to make an indent.

11. 11

    Chill the prepared cookie dough on a parchment paper lined baking sheet for 1 hour. (Chill the dough all together on one baking sheet, then separate out to bake.)

12. 12

    15 minutes before you're ready to bake the cookies, preheat the oven to 350 degrees.

13. 13

    Once chilled, separate the cookies 12 at a time on a large, parchment paper lined baking sheet and bake for 9-10 minutes.

14. 14

    When the cookies are straight out of the oven, scoot a small, round cookie cutter around them in a circular motion to help them return to their original smaller sizer. You can also press the centers again with a ½ teaspoon to create a deeper indent. Let the cookies cool for 5 minutes on the cookie sheet, then transfer them to a cooling rack to completely cool.

15. 15

    --- For the Strawberry Cheesecake Filling ---

16. 16

    Add the cream cheese to a small bowl. Mix with an electric mixer on high speed until it is light and fluffy, about 1-2 minutes.

17. 17

    Sift in the powdered sugar and mix on medium-low speed until combined.

18. 18

    Add the freeze dried strawberries to a plastic baggie and roll with a rolling pin until very finely crushed into a powder.

19. 19

    Then add the finely ground freeze dried strawberries to the cream cheese and mix on low speed until fully combined.

20. 20

    Add the cheesecake filing to a piping bag fitted with a small decorative tip.

21. 21

    --- Assembling the Cookies ---

22. 22

    Once the cookies are completely cooled, spoon about 1 teaspoon of strawberry jam into the center of each cookie. Then pipe about 1 teaspoon of cheesecake filling on top of the jam. Sprinkle with crushed freeze dried strawberries if you wish, then serve!