Vosges Chocolate

Strawberry White Chocolate Cookie Sandwiches Recipe


Vosges Haut-Chocolat Gourmet Chocolate Recipes - Strawberry White Chocolate Sugar Cookie Sandwiches Super Duper Sugar Cookie stuffed with a luscious strawberry curd and a creamy white chocolate filling.

Prep Time: 2 1/2 Hours | Cook Time: 6 Mins
Ingredients
Chocolate Cookie Sandwiches:
  • - Super Duper Sugar Cookie Mix
  • - 2 heavy duty cookie sheets lined with parchment or Silpat® baking mats. If your cookie sheets are thin and flimsy, double up your sheet trays for extra protection from the heat.
  • - 1 large egg (cold)
  • - 2 sticks (8 oz) unsalted butter, softened
  • - 1 tsp pure vanilla extract
  • - 3 tbs organic strawberry powder or lemon zest


  • White Chocolate and Rose Buttercream Filling:
    • - 1 cup vanilla sugar
    • - 1/3 cup water
    • - 3 egg whites, room temperature
    • - 1/2 tsp cream of tartar
    • - 10 oz butter
    • - 4 oz 36% Felchlin White Chocolate
    • - 1/4 tsp rose water

    • Prep Time: 30 minutes | Cook Time: 15-20 mins

      Strawberry Curd Filling:
      • - 1 cup vanilla sugar
      • - 1/2 cup strawberry juice
      • - 1 tsp lemon zest
      • - 7 egg yolks
      • - 4 oz butter, chunks
      • - 0.25 oz dehydrated strawberry powder

      • Prep Time: 30 minutes | Cook Time: 30-45 minutes
Katrina's Inspiration
While visiting southern California, I became enthralled with the idea of foraging. Discovering berries ripened by the sun ready for me to pick and the bountiful citrus fruits dangling from the tress inspired me to capture the vibrant flavors of spring in a cookie! Since sugar cookies have always been a favorite snack of mine, I melded tart dehydrated strawberry powder created by my Beverly Hills Chocolate Lab and stuffed the cookies with a luscious strawberry curd and a creamy white chocolate filling, it's dainty and decadent.
Directions
Strawberry White Chocolate Cookie Sandwiches Recipe:
  • 1. Place 2 sticks softened butter, 1 egg, 1 tsp vanilla extract, 3 tbs strawberry powder and the contents of the cookie mix bag in the large bowl of an electric stand mixer with a paddle attachment. If you don't have a stand mixer, an electric hand mixer or wooden spoon will work too!
  • 2. Beat on medium speed until a loose dough ball forms, about 2 minutes.
  • 3. Scrape out the dough onto a piece of parchment or wax paper and roll the dough between two pieces of parchment paper to about 1/2" thick.
  • 4. Chill until firm-about 1/2 hour-then use your favorite cookie cutters to make fun shapes. If the dough warms during rolling, return to the refrigerator and chill until firm.
  • 5. Preheat the oven to 350°F (177°C) and move racks to the bottom.
  • 6. Remove the dough from the refrigerator and roll it out a bit to even out the edges. Cookies will be barely-baked looking and very pale in color. Do not over-bake or the cookies will be dry!
  • 7. Let cookies sit on the baking sheet for 2 minutes after removal from the oven and then move cookies to a wire rack to complete cooling.
  • 8. Then, take two cookies and dollop 1 tsp white chocolate and 1 tsp strawberry curd in the center.

  • Yields: about 36 mini cookies (1.25" diameter) or 18 cookie sandwiches

    White Chocolate and Rose Buttercream Filling:
    • 1. Heat water and sugar to 240°F.
    • 2. Whip egg whites and cream of tartar. Pour in sugar syrup slowly.
    • 3. Add melted chocolate and butter chunks. Finish with rose water.


    Strawberry Curd Filling:
    • 1. Using a double boiler, whisk sugar, strawberry juice and yolks until mixture reaches 160°F.
    • 2. Once it reaches the proper temperature, immediately take off heat. Add butter chunks and stir constantly until curd is cooled to 140°F.
    • 3. Chill and serve.