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Strawberries and Cream Melting Moments

If you read the recent Wall Street Journal article, you know that I’m not a big fan of following recipes. That’s not to say that I don’t look at them though. Recipes can be inspirational, and as long as you remember to ask “why”, they can be a great way to learn new techniques. The
Course Dessert
Cuisine Best
Level Intermediate
Main Ingredient Flour, Fruit
Diet Pescatarian, Vegetarian


  • 2 cultured unsalted butter sticks at room temperature
  • 2/3 cups evaporated cane sugar powdered
  • 1/4 cups strawberries powderized freeze dried
  • 1/3 cups cornstarch
  • 1 1/3 cups all-purpose flour

for filling

  • 5 tablespoons cultured unsalted butter at room temperature
  • 1/2 cups evaporated cane sugar powdered
  • 1/4 teaspoon vanilla extract


  1. Move the oven rack to the middle position and preheat to 300 degrees.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together for a few minutes until it is white and fluffy. Add the powderized strawberry and beat to incorporate.
  3. Sift the cornstarch and 2/3 C flour into the mixing bowl and mix until combined. Sift the remaining 2/3 C flour into the dough and mix until just combined.
  4. Spoon small teaspoon sized balls of dough into the palm of your hand and roll into a sphere then place it on parchment lined baking sheet. Repeat, spacing the balls about 1 1/2" apart until there is no room left on the sheet. Pat the balls into 1/4" thick cookies with your fingers, or use a fork dipped in powdered sugar.
  5. Bake for about 15 minutes, but do not let them turn brown. Remove from the oven and allow them to cool for a minute on the pan before transferring to a wire rack to cool completely. Repeat with the remaining dough.
  6. Whisk the filling ingredients until light and fluffy. When the cookies are completely cool, spread a dab of filling on one cookie and sandwich with another.
  7. Serve chilled for the most satisfying melting effect.