I love a delicately buttery cookie, which these are, but they're made even better with the addition of fresh and flavorful strawberry cream filling.
1 cup butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups flour
Cream the butter in a large bowl with an electric mixer on medium speed until smooth - 2-3 minutes. Add the powdered sugar and vanilla, beating until well combined. Lower the mixer speed to medium-low and gradually beat in the flour. Transfer the dough to a piece of plastic wrap and pat into a square disk. Wrap with the plastic and refrigerate for one hour.
Place the dough between two sheets of wax paper and roll out to 1/4" thickness. Cut out the cookies using a cookie cutter of your choice. Place the cookies about 1" apart on ungreased baking sheets and refrigerate for 15 minutes. While the dough chills, preheat the oven to 350 degrees. Bake until firm, but not brown - approximately 12-15 minutes. While the cookies bake, prepare the filling.
1/2 cup butter
2 1/2 cups powdered sugar
1/4 cup strawberries, finely chopped
Beat butter until softened. Add powdered sugar and strawberries and beat until well combined. Set filling aside.
Remove cookies from the oven and cool on a wire rack.
Once cooled, spread filling on a cookie and top with another, creating a cookie sandwich.
I used these wonderful cookie cutters from William Sonoma, but any cookie cutters will do.
P.S. Did you know it's Strawberry Week here at The Farm Chicks? Would you like to share your favorite strawberry recipe with The Farm Chicks reader community? If you're on twitter, you can tweet your recipe link to #strawberryweek for all to see! If you're not on twitter, you can share your recipe in the comments here or blog about it and then share your link.