Super Soft Strawberry Cookies
Jul 8, 2013 17:01:23 GMT -5
Post by PurplePuppy on Jul 8, 2013 17:01:23 GMT -5
Super Soft Strawberry Cookies with Strawberry Mascarpone Frosting
Ingredients
For the Cookies:
1 cup butter
1 cup granulated sugar
2 eggs
3 tbs strawberry syrup
3 ¼ cups flour
1 tsp baking powder
pinch salt
For the Frosting:
1/2 cup butter, room temperature
8 wt ounces mascarpone
4 ounces cream cheese, softened
1 cups powdered sugar
3 tbs strawberry syrup
1/2 cup chopped strawberries for garnish
Instructions
In the bowl of a stand mixer add the butter and sugar. Beat on high until well incorporated. Add the eggs and strawberry syrup, mix on high until light and fluffy.
In a separate bowl add the flour, baking powder and salt, stir to combine. Sprinkle the dry ingredients over the butter and slowly mix until the dough comes together, scraping the bottom to make sure the butter is full incorporated.
Place a sheet of plastic wrap on a flat surface. Dump the dough into the center of the plastic wrap, form into a disk. Wrap with plastic wrap and chill until firm, about 1 hour.
Preheat oven to 325.
Roll the dough out on a lightly floured surface to about ½ to ¾ inch thickness. Cut into shapes.
Line a baking sheet with parchment paper. Place the shapes on the parchment paper and bake until the top no longer looks wet but has not started to brown, about 12-15 minutes. Immediately pull the parchment paper with the cookies onto a flat surface. Allow to cool to room temperature.
To make the frosting add the butter to a stand mixer with a paddle attachment (or a whisk attachment), beat until light and fluffy, about 3 minutes. Add the mascarpone and softened cream cheese, beat on high until full incorporated. Add the powdered sugar and beat until well combined. Add the syrup, mix on high, scraping the bottom to make sure the frosting is fully incorporated, until well combined.
Allow cookies to cool completely before frosting, garnish with sliced berries
Strawberry Syrup
Ingredients
4 cups chopped strawberries
½ cup water
¼ cup granulated sugar
Instructions
In a saucepan over high heat, add the strawberries, water and sugar. Bring to a boil, stirring frequently, for ten minutes.
Place a fine mesh strainer over a large bowl (reserve pan). Pour the strawberry mixture into the strainer and allow to all the liquid to drain into the bowl.
Use a spatula or wooden spoon to press the solids into the strainer to extract as much liquid as possible.
Put the liquid back into the sauce pan and simmer until reduced and thickened, about 5 minutes. Store in an airtight container in the fridge.
Ingredients
For the Cookies:
1 cup butter
1 cup granulated sugar
2 eggs
3 tbs strawberry syrup
3 ¼ cups flour
1 tsp baking powder
pinch salt
For the Frosting:
1/2 cup butter, room temperature
8 wt ounces mascarpone
4 ounces cream cheese, softened
1 cups powdered sugar
3 tbs strawberry syrup
1/2 cup chopped strawberries for garnish
Instructions
In the bowl of a stand mixer add the butter and sugar. Beat on high until well incorporated. Add the eggs and strawberry syrup, mix on high until light and fluffy.
In a separate bowl add the flour, baking powder and salt, stir to combine. Sprinkle the dry ingredients over the butter and slowly mix until the dough comes together, scraping the bottom to make sure the butter is full incorporated.
Place a sheet of plastic wrap on a flat surface. Dump the dough into the center of the plastic wrap, form into a disk. Wrap with plastic wrap and chill until firm, about 1 hour.
Preheat oven to 325.
Roll the dough out on a lightly floured surface to about ½ to ¾ inch thickness. Cut into shapes.
Line a baking sheet with parchment paper. Place the shapes on the parchment paper and bake until the top no longer looks wet but has not started to brown, about 12-15 minutes. Immediately pull the parchment paper with the cookies onto a flat surface. Allow to cool to room temperature.
To make the frosting add the butter to a stand mixer with a paddle attachment (or a whisk attachment), beat until light and fluffy, about 3 minutes. Add the mascarpone and softened cream cheese, beat on high until full incorporated. Add the powdered sugar and beat until well combined. Add the syrup, mix on high, scraping the bottom to make sure the frosting is fully incorporated, until well combined.
Allow cookies to cool completely before frosting, garnish with sliced berries
Strawberry Syrup
Ingredients
4 cups chopped strawberries
½ cup water
¼ cup granulated sugar
Instructions
In a saucepan over high heat, add the strawberries, water and sugar. Bring to a boil, stirring frequently, for ten minutes.
Place a fine mesh strainer over a large bowl (reserve pan). Pour the strawberry mixture into the strainer and allow to all the liquid to drain into the bowl.
Use a spatula or wooden spoon to press the solids into the strainer to extract as much liquid as possible.
Put the liquid back into the sauce pan and simmer until reduced and thickened, about 5 minutes. Store in an airtight container in the fridge.