Mini Strawberry Sugar Cookie Sandwich with Strawberry Cream

Name: Mini Strawberry Sugar Cookie Sandwich with Strawberry Cream
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H9M0.000S
Total time: P0Y0M0DT1H24M0.000S
Yield: 24 cookies
Ingredients: 1 (17.5-ounce) package sugar cookie mix; 5 tablespoons butter, softened; 1 egg white; 5 tablespoons strawberry daiquiri mix, divided; 2 cups powdered sugar

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Level: Easy
Total: 1 hr 24 min

Prep: 15 min
Inactive: 1 hr
Cook: 9 min

Yield: 24 cookies

Level: Easy
Total: 1 hr 24 min

Prep: 15 min
Inactive: 1 hr
Cook: 9 min

Yield: 24 cookies

Ingredients

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1 (17.5-ounce) package sugar cookie mix

5 tablespoons butter, softened

1 egg white

5 tablespoons strawberry daiquiri mix, divided

2 cups powdered sugar

Directions

Preheat the oven to 375 degrees F.
In a large mixing bowl, beat with a hand mixer the sugar cookie mix, butter, egg white, and 3 tablespoons strawberry daiquiri mix until all the ingredients are well incorporated and a dough is formed. Using a small ice cream scoop or tablespoon measure, drop the dough out in cherry size rounds onto a baking sheet. Bake until puffed, 7 to 9 minutes. Allow to cool slightly on the pan before transferring to a wire cooling rack to cool completely.
In a small bowl, combine the powdered sugar with the remaining 2 tablespoons strawberry daiquiri mix and whisk until blended. The filling should have a thick consistency, but if it is too dry add a teaspoon or 2 of the daiquiri mix until the filling comes together. Spread a teaspoon of filling on the flat side of 1 of the cookies and sandwich with a second. Repeat with the remaining cookies and filling. Allow the filling to set before packaging.