Description
Delightful strawberry cookie boats filled with creamy mascarpone and topped with fresh strawberries.
Ingredients
Scale
- 200g all-purpose flour
- 100g unsalted butter, softened
- 80g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons strawberry powder or freeze-dried strawberries, crushed
- 1/4 teaspoon salt
- 250g mascarpone cheese or cream cheese
- 150ml heavy cream
- 75g powdered sugar
- 1 teaspoon vanilla extract
- 300g fresh strawberries, sliced
- 3 tablespoons strawberry jam or preserve
- 1 tablespoon water
- Shortbread cookie crumbs for garnish
Instructions
- In a large bowl, cream together butter and sugar until light and fluffy. Add egg and vanilla extract, beating until well combined. Mix in the strawberry powder to achieve a pink color.
- Gradually add flour and salt, mixing until just combined. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C). Roll out the dough on a floured surface to 1/4 inch thickness. Cut into boat shapes or use an oval cookie cutter. Place on parchment-lined baking sheets.
- Use your thumb or the back of a spoon to create an indentation in the center of each cookie, forming a boat-like shape. Bake for 12-15 minutes until set but not browned. Cool completely.
- Beat mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and thick. Transfer to a piping bag fitted with a star tip.
- In a small saucepan, heat strawberry jam with water until melted and smooth. Allow to cool slightly.
- Pipe cream filling into the cookie boats. Arrange sliced strawberries on top of the cream. Brush strawberries with the jam glaze.
- Sprinkle shortbread cookie crumbs around the dessert for garnish. Refrigerate until ready to serve, but bring to room temperature about 15 minutes before serving for best flavor.
Notes
- For the best pink color, use freeze-dried strawberry powder rather than food coloring for natural flavor and color.
- The cookie dough can be made a day ahead and refrigerated.
- If you don’t have a piping bag, you can use a zip-top bag with the corner snipped off.
- Assembled cookie boats are best enjoyed within 24 hours, but unfilled cookies can be stored in an airtight container for up to a week.
- For a quicker version, you can use store-bought shortbread cookies and just add the filling and toppings.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie boat
- Calories: 200
- Sugar: 18g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg