Strawberry Almond Creme Cookies

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!)


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Strawberry Almond Creme Cookies

Recipe by: Amber (Dessert Now, Dinner Later!)

Cookie:

• 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

Filling:

• 1-8oz pkg Neufchatel Cream Cheese, room temperature
• 1/4 cup butter, unsalted, 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

1. 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.
2. 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.
3. 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 1/4 cup of powdered sugar gradually.  Add almond extract & turn machine off once stiff peaks have been achieved.  
4. 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.
5. Using a star tip, pipe the filling into cooled, baked cookies.  KEEP REFRIGERATED!

*Makes 18 sandwich cookies

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!)


Pin It

Strawberry Almond Creme Cookies

Recipe by: Amber (Dessert Now, Dinner Later!)

Cookie:

• 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

Filling:

• 1-8oz pkg Neufchatel Cream Cheese, room temperature
• 1/4 cup butter, unsalted, 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

1. 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.
2. 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.
3. 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 1/4 cup of powdered sugar gradually.  Add almond extract & turn machine off once stiff peaks have been achieved.  
4. 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.
5. Using a star tip, pipe the filling into cooled, baked cookies.  KEEP REFRIGERATED!

*Makes 18 sandwich cookies