Ease of preparation rating: Easy
Yield: 24 cookies
Ingredients:
1 ½ teaspoons (7.5 ml) lemon juice
2/3 cup (160 ml) strawberries, sliced into small pieces
½ cup (120 ml) butter, softened
½ cup (120 ml) brown sugar
½ cup (120 ml) sugar
½ cup (120 ml) cream cheese, softened
1 egg
1 teaspoon (5 ml) vanilla extract
2 ½ cups (590 ml) flour, plus 2 tablespoons (30 ml) for strawberries
½ teaspoon (2.5 ml) baking soda
¼ teaspoon (1.25 ml) salt
½ cup (120 ml) pink decorating sugar
Water, for decorating
Method:
Pour lemon juice over strawberries and toss gently. Let sit.
Cream together butter, brown sugar, and sugar. Add cream cheese and blend in. Add in egg and vanilla and mix to combine.
In a separate bowl, mix together flour, baking soda, and salt. Combine the flour mixture into the butter mixture.
Drain the strawberries. Toss the strawberries gently with 2 tablespoons (30 ml) flour. Fold strawberries into dough mixture.
Turn the dough out onto a lightly floured counter and gently roll into a 2-inch (5 cm) thick log. Wrap with parchment paper and twist ends to secure. Freeze for 12 hours.
Remove from freezer and unwrap. Brush log with water, then roll in pink decorating sugar.
Cut into ½-inch (1.25 cm) slices. Place on parchment paper-lined baking sheets. Bake at 350 F (175 C) for 10-12 minutes. Remove to wire racks to cool.
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