Strawberry Cream Cookies

Buttery cookie sandwiches oozing with sweet, creamy filling.

3/4 cup (175 mL) Butter (or hard margarine), softened
1/2 cup (125 mL) Brown sugar, packed
1/2 tsp (2 mL) Vanilla
1 large egg
2 cups (500 mL) All-purpose flour
1/2 cup (125 mL) Medium unsweetened coconut
2 tsp (10 mL) Baking powder
1/4 tsp (1 mL) Baking soda
1/4 tsp (1 mL) Salt

Strawberry Filling-
1/4 cup (60 mL) Butter (or hard margarine), softened
3/4 cup (175 mL) Icing (confectioner’s) sugar
2 Tbsp (30 mL) Strawberry Jam

1/3 cup (75 mL) Strawberry Jam

Beat butter, brown sugar and vanilla in large bowl until light and creamy. Add egg. Beat well.
Combine next 5 ingredients in medium bowl. Add to butter mixture. Stir well. Roll into balls., using 1 tsp for each.
Arrange balls, about 1 1/2 inch (3.8) apart, on greased cookie sheets. Flatten each ball with lightly floured fork to 1.8 inch thickness. Bake in 367 F (190 C) oven for 7 to 10 minutes until firm and edges are golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool completely. Makes 56 cookies.

Strawberry filling-
Beat butter and icing sugar in small bowl until light and creamy.

Add first amount of jam. Beat well. Makes about 1/2 cup (125 mL) filling. Lay 1/2 of cookies, bottom-side up, on work surface. Sprad each with 1 tsp (5 mL) filling.
Lay remaining cookies, bottom-side up, on work surface. Spread each with 1/2 tsp (2mL) of second amount of jam. Sandwich cookies using 1 cookie with filling and 1 cookie with jam. Makes 28 sandwich cookies.