Strawberry Shortcake Cookies

Cookies

• 1 cup butter, softened

• ½ cup powdered sugar

• 1 Tblsp. vanilla

• 2 cups flour, all purpose

• ¼ tsp salt

• 1 cup pecans, finely chopped (optional)

Cream Cheese Whip Cream

• 6 oz. softened cream cheese

• 1 cup powdered sugar

• 1 pint heavy whipping cream

• ¼ tsp. vanilla

  and

• 1 pint of sliced strawberries
  

Cookies

1. Beat softened butter, powdered sugar, and vanilla

2. Sift together flour and salt and add to the butter mixture; beat until a fine crumb mixture

3. Add chopped pecans

4. Divide dough in half. Using wax paper or plastic cling wrap, roll each section of dough into a log. About 1 ½ – 2" in diameter. Then place in fridge to chill. Overnight is best.

5. Preheat oven to 400° . While oven is preheating, slice logs into ¼" rounds. Place on cookie sheets and bake for 8–10 minutes. Just until they start to turn golden brown. Be careful not to burn the bottom of the cookies.

6. While cookies are baking, place about 1 cup of powdered sugar in a shallow dish, like a pie pan. When the cookies come out of the oven, place them in the powdered sugar. Once they start to cool, flip them and coat both sides with powdered sugar. Place on a baking rack and let cool

Topping

1. While cookies are cooling, prepare the cream cheese whip cream.

2. Place the cream cheese in a mixing bowl and beat until completely smooth. (make sure it's softened before beating).

3. Pour ½ the cream into the cream cheese. Beat until smooth. Add the vanilla and beat again.

4. Add the powdered sugar and remaining whip cream and beat again until completely smooth.

5. Store in the fridge until ready to use.

How to Serve

1. Before serving, place a dollop of whip cream mixture on a cookie and then place a strawberry slice or two on top. You can also pipe the whip cream mixture using a piping bag and tip.