2020-04-01_Bake_from_Scratch

Makes about 12 sandwich cookies

½ cup (100 grams) granulated sugar
½ cup (113 grams) unsalted butter,
melted and cooled for 10 minutes
¼ cup (55 grams) fi rmly packed light
brown sugar
2 teaspoons (8 grams) Heilala Pure
Vanilla Extract
1 large egg (50 grams), room
temperature
1⅔ cups (208 grams) all-purpose fl our
1 teaspoon (3 grams) cornstarch
½ teaspoon (2.5 grams) baking powder
½ teaspoon (2.5 grams) baking soda
½ teaspoon (1.5 grams) kosher salt
⅓ cup (76 grams) Heilala Vanilla Sugar
Strawberry Jam Frosting (recipe follows)

1. In the bowl of a stand mixer fi tted with
   the paddle attachment, beat granulated
   sugar, melted butter, brown sugar, and
   vanilla extract at medium-low speed until
   well combined, 1 to 2 minutes, stopping to
   scrape sides of bowl. Add egg, beating until
   well combined.


2. In a medium bowl, whisk together
   fl our, cornstarch, baking powder, baking
   soda, and salt. Add fl our mixture to sugar
   mixture all at once; beat at low speed just
   until combined, stopping to scrape sides
   of bowl.
   3. Preheat oven to 350°F (180°C). Line
   2 rimmed baking sheets with parchment
   paper.
   4. Divide dough into 24 portions (about
   22 grams each), and shape into balls. Place
   vanilla sugar in a small shallow bowl. Roll
   dough balls in vanilla sugar, and place at
   least 2 inches apart on prepared pans.
   5. Bake until edges are lightly golden
   and set, 8 to 10 minutes. (Centers may
   still seem slightly underdone.) Let cool
   completely on pan on a wire rack.
   6. Place Strawberry Jam Frosting in a large
   piping bag fi tted with a medium open star
   tip (Wilton 1M); pipe frosting onto fl at side
   of half of cookies. Place remaining cookies,
   fl at side down, on top of frosting. Serve
   immediately.

STRAWBERRY JAM FROSTING

Makes about 2 cups

½ cup (113 grams) unsalted butter,

softened

2 teaspoons (12 grams) Heilala Pure

Vanilla Bean Paste

½ teaspoon (1.5 grams) kosher salt

VANILLA-STRAWBERRY SANDWICH COOKIES

ADVERTISING

<WIKKMV\]I\M\PM[_MM\VM[[WNW]Z[\ZI_JMZZaNZW[\QVONQTTML[IVL_QKPKWWSQM[_MZMTQMLWVI\ZQXTMLW[MWN

0MQTITI>IVQTTI0MQTITI>IVQTTIœ[M`\ZIK\IVL^IVQTTIJMIVXI[\MX]UX]X\PMNTI^WZWN\PMKWWSQM[IVLNZW[\QVO

_PQTMINQVITZWTTQV0MQTITI>IVQTTI;]OIZOQ^M[\PMKWWSQM[I[I\Q[NaQVO^IVQTTINWZ_IZLKZ]VKP

3½ cups (420 grams) confectioners’

sugar, sifted

½ cup (8 grams) freeze-dried strawberries,

very fi nely crushed (see Note)

6 tablespoons (120 grams) seedless

strawberry jam

2 tablespoons (30 grams) heavy

whipping cream

1. In the bowl of a stand mixer fi tted with
   the paddle attachment, beat butter, vanilla
   bean paste, and salt at medium speed until
   smooth and well combined, about 1 minute,
   stopping to scrape sides of bowl. With mixer
   on low speed, gradually add confectioners’
   sugar and freeze-dried strawberries, beating
   until combined. Add jam and cream; increase
   mixer speed to medium, and beat until fl uff y,
   about 2 minutes. Use immediately.

Note: To fi nely crush whole freeze-dried

strawberries, place in a small resealable

plastic bag and pound with a rolling pin.

cover recipe