Strawberry Almond Creme Cookies
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This recipe kind of just happened. I had something totally different in mind than what actually came about, but I must say, I was pleasantly surprised.
These cookies are light (in texture, not calories, sorry) & sweet. I don’t usually like a cookie sandwich/whoopie pie, but these were wonderful. The almond extract is subtle, yet distinct & pairs really well with the strawberry flavor. Wonderful to put a homemade wrapper/tag on & gift for Valentine’s Day. (Keep refrigerated though!)
- 1 box Pillsbury White Cake Mix
- 2 Tbsp all-purpose flour
- 1/2 cup canola oil
- 2 large eggs
- 1/4 cup pureed whole strawberries (no sugar added)
- 8 + drops red food coloring, to desired color
- 8 oz pkg Neufchatel Cream Cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 2 Tbsp pureed whole strawberries (no sugar added)
- 2 cups powdered sugar
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp pure almond extract
- In a stand mixer, combine cake mix, flour, oil, eggs, strawberry puree, & food coloring. Scoop 1-inch size balls onto a greased cookie sheet. Bake at 350*F for 10 min.
- Using a hand mixer & medium bowl whip cream cheese with butter. Add strawberry puree just until combined. Scrape bowl. Add 2 cups powdered sugar all at once, & blend until just combined. Set aside.
- In a stand mixer, with the whisk attachment, beat heavy cream for a minute or so on high speed until it starts to get fluffy. Add ¼ cup of powdered sugar gradually. Add almond extract & turn machine off once stiff peaks have been achieved.
- Add cream cheese mixture half at a time to the whipped cream (still in the stand mixer with the whisk attachment) & whisk until combined. Repeat for last half of the mixture. Do one final whisking until the mixture is light & fluffy, but has nice stiff peaks (you will be able to see the whisk leaving marks in the filling as it whisks around & around) then turn of the machine.
- Using a star tip, pipe the filling into cooled, baked cookies. KEEP REFRIGERATED!