Strawberry and Cream Cookies

 Strawberry-red and fragrant, encasing vanilla-scented cream, these cookies are a memorable treat.

Dough
1/4 cup (1 ounce) confectioners’ sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 cup (1 stick, 4 ounces) butter
1 (3-ounce) package strawberry Jell-O®
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 large egg white

Filling
2 cups (8 ounces) confectioners’ sugar
1/2 cup (1 stick, 4 ounces) unsalted butter, soft
1 teaspoon vanilla extract
1/8 teaspoon salt (extra-fine if you have it)
1 to 2 tablespoons milk or cream

Cookies: Beat together the confectioners’ sugar, salt, baking powder, vanilla extract, butter and Jell-O. When well blended, mix in the flour and egg white. Lightly grease the insides of the molds. Press 1/2 teaspoonful of dough into each mold, pressing it up the sides and leaving a well in the middle. Place the filled molds on a baking sheet. Bake in a preheated 350°F oven for 12 to 14 minutes, until lightly browned on the edges. Remove from the oven and cool in the molds for 10 minutes. Pop out of the molds by pressing gently on the end of each cookie. Place on a rack to finish cooling completely.

Filling: Beat the confectioners’ sugar, butter, vanilla, and salt, then mix in milk or cream a bit at a time until the filling is spreadable; it should hold its shape. Drop a scant teaspoonful of filling onto the flat side of half the cookies. Top with remaining cookies. Let the filling harden for several hours before serving. Store the cookies in airtight containers for several days, or freeze for longer storage.
Yield: approximately 2 dozen filled cookies.  http://www.kingarthurflour.com/recipes/strawberry-and-cream-cookies-recipe