Strawberries and Cream with Apricot-Almond Cookies

Preparation:  25 min. Cooking: 25 min. Total: 50 min.
Recipe photo
  • 1 Cup flour
  • 7/8 pinch salt
  • 2 Oz cream cheese , softened
  • 3 1/2 Tbsp butter , softened
  • 2 Tbsp sugar
  • tsp almond extract
  • 2 Tbsp sugar
  • 3/4 tsp ground cinnamon
  • 2 1/2 Tbsp sliced almonds
  • 4 Tbsp apricot jam , at room temperature, divided
  • 1 Lb fresh strawberries , rinsed, dried, hulled and halved or quartered
  • 4 Fl Oz heavy cream , whipped
  • 3 tsp sugar
To prepare cookie dough: In small mixing bowl stir flour and salt together. In large mixing bowl, beat the cream cheese, butter, sugar and almond extract at high speed until fluffy, about 2 minutes. Gradually mix in flour. On lightly floured surface, knead dough 2 or 3 times to smooth out. Pat dough into 1 inch thick square, wrap completely in plastic wrap and chill thoroughly, several hours or overnight.

Pre-heat oven to 350 ℉ with rack positioned in the middle of the oven. Oil or spray a cookie sheet and set aside. On lightly floured surface, roll out dough to 9.5 inch square. Using two spatulas, transfer to cookie sheet. Prick the entire surface of the dough with a fork.

To prepare cookie topping: In small bowl, mix sugar, cinnamon and almonds. Set aside. Spread dough with 1.5 whole Tbsp of the jam to about .25 inch from the edges.

Sprinkle jam-covered dough with sugar, cinnamon and almond mixture evenly. Bake until golden, about 20 minutes. Place pan on a rack until the square is firm enough to be easily moved. Transfer to rack and cool completely.

Once cool, spread the square with the remaining jam. Trim off edges. Cut square into 9 small squares each 3 inch by 3 inch. Eat one square.

To assemble: Place one cookie square on dessert plate, almond-side facing up. Sweeten whipped cream by mixing in sugar. Spread a small dollop of whipped cream on top of the cookie. Spoon strawberries over whipped cream. Top with another dollop of whipped cream. Cover with another cookie square, almond-side facing up. Place a berry half on top to garnish, if desired. Serve.
Calories
470 Cal
Fat
23 g
Carbs
63 g
Protein
6.4 g
Fiber
3.9 g
Sugar
30 g
Cholesterol
63 mg
Sodium
200 mg


Nutrients

Fiber     3.9 g
Fat     23 g
Sugar     30 g
Carbs     63 g
Protein     6.4 g
Calories     470 Cal

Fats

Fat, Poly     1.5 g
Fat, Mono     6.8 g
Fat, Sat     13 g
Fat, Trans     0 g
Fat, Percent     44 %

Vitamins

Vitamin, K     4.5 mcg     3.8 %
Vitamin, A     780 IU     26 %
Vitamin, B12     0.1 mcg     4.5 %
Niacin     2.4 mg     15 %
Riboflavin     0.3 mg     21 %
Vitamin, C     69 mg     76 %
Vitamin, D     15 IU     2.5 %
Vitamin, B6     0.1 mg     5.5 %
Vitamin, E     1.8 mg     12 %
Panto, Acid     0.4 mg     7.8 %
Choline     20 mg     3.7 %
Thiamin     0.3 mg     24 %

Minerals

Calcium     65 mcg     6.5 %
Phosphorus     110 mg     15 %
Magnesium     35 mg     8.2 %
Copper     0.2 mcg     18 %
Fluoride     5.9 mcg     150 %
Zinc     0.6 mg     5.7 %
Cholesterol     63 mg     0.2 %
Sodium     200 mg     14 %
Selenium     12 mcg     22 %
Manganese     0.8 mg     12 %
Potassium     280 mg     6 %
Iron     2.4 mg     30 %