Strawberries and Cream Cookies

1. 1

   Preheat oven to 325; stack two baking sheets together and line top sheet with parchment paper.

2. 2

   In a food processor, whiz sugar to finely pulverize, about 10 seconds.

3. 3

   In a mixer bowl, cream sugar and butter on low speed until well blended.

4. 4

   Then add flour, vanilla, cream, and salt; blend well.

5. 5

   When almost blended into a dough, add white chocolate and dried strawberries mixing by hand to incorporate and make a firm dough.

6. 6

   Knead dough gently on a lightly floured work surface about 1 minute to make dough more firm and get it to hold together.

7. 7

   Flatten dough into a disk; wrap well, and refrigerate 30 minutes.

8. 8

   Roll out gently about 1/2 inch thick and cut into small round cookies (about 2 inches in diameter).

9. 9

   Place on prepared sheets; place in oven and immediately reduce oven temperature to 300; bake until lightly browned around the edges, about 40-50 minutes (**not a typo).

10. 10

    Cool well before removing with a metal spatula.

* Per serving · 4 servings · Values may vary.

No additional tips available.