Strawberry Lemon Sandwich Cookies

 Two sweet strawberry cookies sandwiched together with tangy Meyer lemon buttercream. 

These cookies are perfect for the changing weather from cold to warm, that's what the weather has been for me.

Also perfect for the Strawberry festival that is coming up in April that we have every year celebrating strawberries.

Last year I made a cookie similar to this one with fresh strawberries but I felt there wasn't enough strawberry flavor in it.

With freeze dried strawberries you get a more concentrated strawberry flavor.

I also had a little helper for the recipe since my niece has Mardi Gras off, so she is able to help me.

Recipes you may like:
Lofthouse-Style Meyer Lemon Sugar Cookies
Strawberry Lemon Sugar Cookies
Meyer Lemon Cranberry Scones

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Strawberry Lemon Sandwich Cookies

Time: 
Prep- 15 minutes
Chilling- 1 to 2 hours
Baking- 8 to 10 minutes

 
Ingredients

1 cup Unsalted Butter, softened
2 cups Unbleached All Purpose Flour
2/3 cup Freeze Dried Strawberry, crushed
1 1/2 cups Granulated Cane Sugar plus about 1/2 cup to roll in
1/2 teaspoon Baking Powder
1 teaspoon Pure Vanilla Extract
1 large egg
2 teaspoons Lemon Juice
1 teaspoon Fine Sea Salt

Meyer Lemon Filling
1/2 cup Unsalted Butter, softened
1/4 cup Vegetable Shortening
4 to 4 1/2 cups Confectioners' Sugar
1/4 teaspoon Pure Vanilla Extract 
2 Tablespoon Meyer Lemon Juice or regular lemons
2 teaspoons Lemon Zest
Pinch of Sea Salt

1. Meyer Lemon filling: In a medium bowl, cream together butter and shortening for 2 to 3 minutes.  Add vanilla extract and lemon zest. Mix again. Slowly add in a 1 1/2 of confections' sugar with 1 1/2 teaspoons of juice. Add the rest of the confectioners' sugar and juice. Cover and sit aside. 
2. Strawberry Cookies: In a small bowl, whisk together flour, salt and baking soda. 
3. In another medium bowl, cream together butter and sugar for 2 to 3 minutes or until light and fluffy. Add egg and vanilla extract. Mix until egg is well incorporated.
4. Add in crushed freeze dried strawberry then half of your flour mixture. Mix until well incorporated. Add the rest of the flour mixture and mix until just incorporated. 
5. Cover bowl and chill for 1 to 2 hours. 
6. Preheat oven to 325 and cover two cookie sheets with parchment paper. Scoop out a tablespoons worth of dough and roll into the other 1/2 cup of sugar. Chill in the fridge for 15 minutes.
7. Bake in the oven for 8 to 10 minutes, they maybe soft in the middle that's okay. Let cool on the cookie sheet on top of wired rack for 5 minutes then transfer to another wired rack to cool completely.
8. Once the cookies are fully cooled, a lemon filling to one cookie and sandwich another on top. Store in a cool place.
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