Strawberries and Cream Cookies

• 34 cup sugar
• 1 cup unsalted butter, softened
• 2 cups all-purpose flour
• 1 teaspoon pure vanilla extract
• 1 tablespoon whipping cream
• 14 teaspoon salt
• 12 cup minced white chocolate
• 34 cup dried strawberries, coarsely minced

1. Preheat oven to 325; stack two baking sheets together and line top sheet with parchment paper.
2. In a food processor, whiz sugar to finely pulverize, about 10 seconds.
3. In a mixer bowl, cream sugar and butter on low speed until well blended.
4. Then add flour, vanilla, cream, and salt; blend well.
5. When almost blended into a dough, add white chocolate and dried strawberries mixing by hand to incorporate and make a firm dough.
6. Knead dough gently on a lightly floured work surface about 1 minute to make dough more firm and get it to hold together.
7. Flatten dough into a disk; wrap well, and refrigerate 30 minutes.
8. Roll out gently about 1/2 inch thick and cut into small round cookies (about 2 inches in diameter).
9. Place on prepared sheets; place in oven and immediately reduce oven temperature to 300; bake until lightly browned around the edges, about 40-50 minutes (**not a typo).
10. Cool well before removing with a metal spatula.

sugar, unsalted butter, flour, vanilla, whipping cream, salt, white chocolate, dried strawberries

Taken from www.food.com/recipe/strawberries-and-cream-cookies-413877 (may not work)