Cookies filled with strawberry-lemon cheesecake

What you will need:

115g of unsalted butter, at room temperature

3/4 cup (150 g) granulated sugar 1 egg

1 tablespoon of lemon zest

2-4 drops of lemon oil

1 teaspoon vanilla extract

1/8 teaspoon salt

1 1/2 cups (200 g) all-purpose flour

1/2 teaspoon baking powder

1/3 cup granulated sugar, for coating the cookies

Stuffing:

13 tablespoons (180 g) unsalted butter, at room temperature

1 cup (160 g) powdered sugar

260 g of cream cheese, at room temperature

1/4 cup (60 ml) strawberry powder (dried)

How to make it:
Preheat the oven to 190°C and line two baking sheets on a tray.

Place the butter and sugar in a large bowl and beat until creamy. Beat in the egg, lemon zest, lemon oil, vanilla and salt until combined.

Add the flour and baking powder and mix until the dough is homogeneous. It should be smooth and soft.

Cut the dough into 28 pieces, roll them into balls. Roll each one in granulated sugar, place on a baking sheet and flatten. As the dough is soft, you can also shape it on the sides to make perfect circles.

Bake the cookies for 8-9 minutes, until golden on the edges. Remove from the oven and let cool completely.

For the filling: Beat the butter and sugar in a medium bowl until creamy. Add the cream cheese and beat until completely combined. Finally, the strawberry powder and worked a little more.

Cover the filling and refrigerate for 1-2 hours, or even overnight, before assembling the cookies. The filling needs to firm up first. Spread a heaping tablespoon of filling on half of the cookies. Cover each one with another cookie and then gently press until the filling comes out the sides.

Scrape off any excess with a knife or spatula. If you like, sprinkle some strawberry dust on the sides for decoration. Refrigerate the cookies until ready to serve.

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