Strawberry Linzer Cookies Recipe

Directions:

• Sift together flour, baking powder, salt, and set aside.

• In bowl of a stand mixer, fitted with a paddle attachment, cream the butter and strawberry powdered sugar until light, about 2-3 minutes.

• Add vanilla, egg, food color, and mix until combined.

• Add the dry ingredients in 3 steps and beat just until combined; flatten into a disc, wrap into kitchen plastic and refrigerate for 30 minutes or freeze for 15 minutes.

• Once the dough has chilled, allow it to sit at room temperature for 5-10 minutes.

• Preheat the oven to 320 F.

• Separate the dough into 2 parts; roll in between 2 parchment papers or silicone baking mats to 1/8" thick.

• Pro-Tip: for clean cutting and shaping of the cookies, freeze the rolled dough sheets for 15 minutes.

• Cut the dough with heart cookie cutter; set half aside and cut smaller heart openings from the other half.

• Bake on middle rack for 10-15 minutes.

To make the ganache:

Heat the heavy cream in small pot over low heat until it is just about to boil (do not boil!). Remove from heat and pour over the dark chocolate; allow to sit for 5 minutes before thoroughly mixing/combining with a whisker. Cover with kitchen plastic and let sit at room temperature until it cools and sets to pipable consistency.

To make the strawberry cream cheese frosting:

Whip the butter and creamcheese until light and fluffy, 5 min. Add the strawberry powdered sugar and mix on high-speed until it's fully incorporated.

Enjoy!🩷