Highly Requested Strawberry Pop Tart Cookies

Por Sugar Spun Run · 90 min

Ingredientes

Modo de preparo

1. For the filling, whisk the 1/4 cup sugar and 2 tsp cornstarch in a small saucepan, then stir in the strawberries and lemon juice.
2. Over medium-low heat, cook, stirring often, until the berries soften and release juice. Mash until no large pieces remain.
3. Keep cooking and stirring constantly until the mixture thickens to a jelly-like consistency, several minutes.
4. Remove from heat, stir in the 1/2 Tbsp butter, transfer to a heatproof bowl, cover and refrigerate.
5. For the dough, beat the 1 cup softened butter and 1 1/3 cups sugar on high for about 1 minute until light and fluffy.
6. Beat in the eggs and 1 tsp vanilla until thoroughly combined.
7. In a medium bowl, whisk the 4 cups cake flour, 1 Tbsp cornstarch, 1 1/2 tsp baking powder, 1/4 tsp baking soda and 3/4 tsp salt.
8. Gradually stir the dry ingredients into the wet until fully combined.
9. Cover tightly and chill 30-60 minutes. Do not chill longer, or the dough becomes hard to handle.
10. Once the dough and filling are chilled and cool, scoop 1/4 cup (85 g) of dough and divide it in two. Shape each half into a shallow nest, put 2 tsp of filling in one and cover with the other. Pinch the edges closed and roll gently into a ball so the filling is fully hidden.
11. Freeze the balls on a plate for 10-15 minutes while preheating the oven to 375°F (190°C) and lining a baking sheet with parchment.
12. Place the frozen balls on the sheet at least 2 inches apart. Bake on the centre rack at 375°F (190°C) for 14-16 minutes, until edges just turn light golden.
13. Cool completely on the sheet before icing.
14. For the icing, whisk the 1 1/2 cups powdered sugar, 1 Tbsp milk, 1 Tbsp corn syrup and 1/4 tsp vanilla. Add the remaining 0-1 Tbsp milk until smooth and spreadable, with a dripped ribbon that holds its shape for several seconds.
15. Spread the icing over the cooled cookies, sprinkle with nonpareils and let it set before eating.

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