It’s Friday! How about a cookie?
Or two cookies sandwiched together with some frozen creamy strawberry filling?
I think so.
Berries and cream (whatever combination) makes for my most favorite dessert ever. Mix that with a cake or a cookie or just a spoon…oh lawdy yes.
These cute little cookies would make such a pretty little tea party snack (we have a lot of tea parties – which are actually milk parties – over here). They’d be a fun picnic snack, too (although, they should probably be kept in the freezer, so it would need to be a snappy picnic).
Also, they look more complicated than I tend to go for, but the cookies are just basic sugar cookie cutouts, and the filling takes exactly one minute, so don’t fret. We had some honey flavored yogurt in our fridge, so that’s what I used, but you can absolutely take plain yogurt and add some honey to it. Do whatever makes you happy. Use blueberries instead of strawberries. Add chocolate chips if you’re feeling wild.
I also cut out a hole in half of the cookies (the tops) because I wanted to be able to see that pretty pink and wanted to ensure that the cookie/filling ratio was spot on. We can’t have the cookie stealing the strawberry’s show. It is berry season after all (suuummmmeerrrrr!).
strawberry frozen yogurt cookies sandwiches
- 1/2 C shortening
- 1 C sugar
- 2 eggs
- 1 t vanilla
- 2 1/2 C flour
- 1/2 t salt
- 1/4 t baking soda
- 1 C yogurt (I used honey, but you can sweeten it to you liking if you have plain)
- 2 T half & half
- 2 C strawberries, sliced
Put the ingredients for the filling into a blender and mix until combined and mostly smooth. Transfer to a shallow container and freeze for about an hour.
While the filling is hanging out in the freezer, let’s make the cookies. Preheat your oven to 375 degrees. Combine the shortening and sugar in a mixer and mix until light and fluffy. Then add the eggs.
In a separate bowl mix the flour, salt and baking soda. Gradually add this mixture to the shortening/eggs/sugar mix. Take it out of the mixer, wrap it in plastic, and refrigerate for 30 min – 1 hour.
Remove and roll out the dough. You want to make it pretty thin as they will puff up when you cook them.** Cut the dough into circles using a cookie cutter (or a bowl or a drinking glass or a napkin ring…something round!). Then, take half of those circles and cut another little whole out of the top. These will be the tops of the cookies.
Bake at 375 degrees for 8-10 minutes. You don’t want to overcook them because they’re going to be in the freezer for a bit and nothing is worse than a crunchy, over-cooked, frozen sugar cookie. You want them a little on the under-done side.
Let the cookies cool completely, then scoop the filling onto the whole cookies, spread it with a knife, and then top it with the doughnut looking cookies. Wrap them individually in plastic wrap and store in the freezer.
You may want to let them sit on the counter for a few minutes before eating…that’s how we did it and they were perfect!
(**note: I made these cookies HUGE, sort of unintentionally, maybe subconsciously…who knows. BUT, you can use whatever size cookie cutter you want. I used a kid’s bowl for the cookies and then the top of a champagne glass to cut out the middle parts)