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1
Combine powdered sugar, butter and vanilla in bowl; beat at medium speed until mixed.
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2
Add egg; continue beating until creamy.
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3
Add flour, baking powder and salt; beat at low speed until well mixed.
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4
Stir in 1 tablespoon chopped mint.
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5
Divide dough in half.
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6
Shape each half into a ball; flatten slightly.
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7
Wrap each in plastic food wrap; refrigerate at least 1 hour or until firm.
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8
Heat oven to 350F.
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9
Roll out dough, one-half at a time, on lightly floured surface, (keeping remaining dough refrigerated), to 1/8-inch thickness.
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10
Cut out 16 cookies with floured 3-inch scalloped or round cookie cutter.
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11
Place 1 inch apart onto ungreased cookie sheets.
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12
Bake 8-10 minutes or until edges are lightly browned.
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13
Remove to cooling rack; cool completely.
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14
Pour whipping cream into chilled bowl; beat at high speed until soft peaks form.
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15
Combine pudding mix and milk in bowl; beat with whisk until smooth.
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16
Slowly add pudding to whipped cream; beat at medium speed until thick and creamy.
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17
Gently stir in 1 tablespoon chopped mint.
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18
Place 8 cookies, bottom-side up, onto individual serving plates.
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19
Spread each with scant 1/4 cup filling.
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20
Top each with 2 tablespoons strawberries and remaining cookies, bottom-side down.
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21
Garnish with mint leaves, if desired.
