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1
Combine and sift the flour and cocoa and set aside.
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2
Leave the butter at room temperature to soften.
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3
Place in a bowl and mix well until creamy.
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4
Add the sugar and vanilla extract to the bowl and mix well.
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5
Whisk the eggs yolk and mix in.
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6
Sift the powdered ingredients again and add.
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7
Leave the cream cheese at room temperature to soften.
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8
Mix as if cutting the batter.
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9
Once the powder has been completely mixed in, cover with plastic wrap and refrigerate for 30 minutes (if you chill for too long, the batter becomes too hard and you can't flatten with a rolling pin).
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10
While chilling the dough, make the cream filling.
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11
Chop up the strawberries into 1 cm pieces.
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12
Mix the cream cheese until creamy, add sugar, and continue to mix.
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13
Add the whipped cream, condensed milk, and strawberries last and mix together.
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14
Remove the dough from the refrigerator and flatten with a rolling pin to 3-4 mm thick.
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15
Cut out a shape using a cookie cutter (I used a heart-shaped bowl).
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16
Bake in the oven at 180C for 15 minutes.
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17
The baked cookies are delicate, so let them chill on the cookie sheet.
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18
Once cooled, spread the cream made in Step 4, and top with another cookie heart to make a sandwich.
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19
If possible, cool in the refrigerator for half a day.
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20
With the remaining dough, I made mini-heart shaped cookies.
