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  • Rebecca Husband

    Strawberry Cheesecake Sandwich Cookies Makes about 18 sandwich cookies 1 lb. strawberries, sliced thick For the cookies: 1 cup shortening 3/4 cup sugar 3/4 cup brown sugar 2 eggs 1 tsp. baking soda 1 tsp. salt 1 tsp. vanilla 2 1/2 cups flour 1 (12 oz.) bag chocolate chips Heat oven to 350°. Cream the shortening and sugars until creamy. Add the vanilla and eggs, one at a time, and mix well after each addition. In a separate bowl, whisk the dry ingredients together then add to the shortening mixture and mix well. Add the chocolate chips and mix again. Place the dough on a baking sheet using a cookie scoop to ensure the cookies are all the same size. Bake for 9-11 minutes. The cookies will look undercooked. Remove from the pan immediately and allow to cool completely. For the cheesecake frosting: 1 small box cheesecake pudding (you can use any flavor you like) 1 cup milk ~1 to 1 1/2 cup whipped topping Mix the pudding and milk together until partially set. Fold in the whipped topping. Use more or less whipped topping depending on the flavor you want. To Assemble: Spread a layer of cheesecake frosting on the bottom of 2 cookies. Add thick slices of strawberries then sandwich them together. Store in the refrigerator. Remove from the refrigerator 15 minutes before serving.

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