Double Strawberry Cookies - Dubbla jordgubbskakor

DOUBLE STRAWBERRY COOKIES

Dubbla jordgubbskakor

28 cookies

7 oz cold butter

1.8 cups flour

0.4 cup sugar

2 teaspoons vanilla sugar

1 teaspoon freshly ground

cardamom seeds

1 egg yolk

Butter creme:

3½ oz room-tempered butter

0.6 cup sifted, powdered sugar

1 teaspoon vanilla sugar

1 egg yolk

2 tablespoons strawberry jam

Preheat oven to 392F.

Cut the cold butter in cubes. Quickly work butter, flour, sugar, vanilla sugar and cardamom to a dough, preferably in a food processor. Add the egg yolk and work it in. Shape the dough to 2 sausages, approx 11 inches long and slightly more than 1 inch wide. Wrap up in plastic foil and leave in the fridge for about 1 hour.

Cut each roll in 28 pieces and put them on paper-lined baking plates. Bake in the middle of the oven for about 8 minutes and allow to cool.

Butter creme:

Beat room-tempered butter, powdered sugar and vanilla sugar until fluffy. Beat in the egg yolk and jam. 

Spread the filling on 28 of the cookies and place the other 28 on top. Store cold.

Enjoy!

Bella