Ingredients:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Filling:
- 1 cup heavy cream, whipped
- 1 cup fresh or frozen berries, thawed and drained (such as raspberries, strawberries, or blueberries)
- 1/4 cup powdered sugar
Instructions:
Make the Cookies:
- Preheat oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Shape the cookies: Roll dough into balls about 1 inch in diameter. Place them on the prepared baking sheets, leaving space between them.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Make the Filling:
- Whip cream: In a medium bowl, whip the heavy cream until stiff peaks form.
- Fold in berries and sugar: Gently fold in the berries and powdered sugar until combined.
Assemble the Cookies:
- Pair the cookies: Once the cookies are completely cooled, pair them up.
- Pipe the filling: Pipe a generous dollop of the cream and berry filling onto one cookie.
- Sandwich the cookies: Top with the other cookie to create a sandwich.
- Chill: Chill the filled cookies in the refrigerator for at least 30 minutes before serving.
Enjoy!