These Strawberry Cheesecake Cookies make the most delicious little treat that is perfect for afternoon tea or a special occasion. They combine two layers of strawberry shortbread cookies with a strawberry cream cheese frosting filling.
Place the Flour, Icing Sugar and Freeze Dried Strawberries in the bowl of your food processor. Blend for a few seconds or until most of the strawberries are finely grounded.
Cut the very cold butter into small cubes and add them to the dry ingredients. Pulse until you get very small crumbs and all the butter to be evenly covered by the flour mixture.
Add the Egg and Vanilla and mix until a rough dough comes together (see note 1).
Transfer the cookie dough over a large sheet of baking paper. Bring together into a large flat ball and cover with a second sheet of baking paper. Roll the dough with a rolling pin to a thickness of about 4mm (1/8-inch).
Place in the fridge to chill for at least 1 hour - or up to 24 hours.
Preheat your oven on 160 degree Celsius / 325 degree Fahrenheit. Prepare a large baking tray with a baking sheet or baking mat.
Remove the top sheet of baking paper and cut out the cookies with a 6,5cm (about 2,5-inch) wide Cookie Cutter (see note 2). Leftover cookie dough can be re-rolled, chilled and cut out to make more cookies.
Place the cookies on the prepared baking tray and bake for 12 - 13 minutes, or until the edges are very lightly golden. Leave to cool down completely before removing the cookies from the baking tray.
Strawberry Icing (optional)
Sift the Strawberry Powder (see note 3) and Icing Sugar into a medium bowl and mix to combine. Add the milk and whisk until completely smooth (see note 4).
Dip (or drizzle) half of the cool shortbread cookies in the icing. Optionally, finish with some crushed freeze dried strawberries. Set aside to set.
Strawberry Cream Cheese Filling
Place the very soft Cream Cheese and Strawberry Jam in a large mixing bowl (if using a hand mixer) or the bowl of a stand mixer (fitted with the paddle attachment). Mix on medium speed until the mixture is smooth and no lumps remain.
Sift in the Icing Sugar and slowly mix it in until the cream cheese frosting starts to thicken slightly (see note 5).
Optionally, roughly crush some freeze dried strawberries and fold them into the cream cheese mixture.
Assembling the Cookies
Transfer the frosting in a pastry bag fitted with a round or star-shaped nozzle. Alternatively, just use a spoon or a small ice cream scoop.
Pipe the cheesecake frosting over the bottom of the non-iced cookies (see note 6) - or half of the cookies if not using the strawberry icing.
Place a second cookie (the ones with the strawberry glaze if iced) on top of the frosting and gently press to create the strawberry cheesecake cookie sandwiches. Leave in the fridge for at least 1 hour to set before serving.
Notes
To know the cookie dough is ready, pick up some of the cookie mixture and press between your fingers. If the crumbs stick together, it is ready. If it falls apart and seems to be still a bit dry, add a little bit of very cold water and blend.
I used a fluted Cookie Cutter, but you could use any shape of cookie cutter you want.
To make the Strawberry Powder from scratch, blend the freeze dried strawberries until you get a fine powder. Sift to remove any lumps if needed.
If the icing appears to be thick, add a little bit more milk.
The frosting will remain quite soft until it is chilled again. If you want a sweeter frosting - or a frosting that is thicker / more stable at room temperature, you can increase the quantity of icing sugar.
The frosting will spread out when you had the second cookie on top so don't overfill it.