Cocoa Shortbread Sandwich Cookies with Strawberry-Mascarpone Filling

Ingredients

• 2¼ cups all-purpose flour
• ¼ cup Dutch process cocoa powder
• ½ teaspoon fine sea salt
• 2 sticks unsalted butter, softened
• 1¾ cups Woodstock^Ⓡ Organic Cane Sugar, divided
• 1 teaspoon vanilla
• 3 tablespoon cacao nibs
• One 16oz package WoodstockⓇ Organic Frozen Strawberries
• 1 cup mascarpone cheese

Directions

1. Preheat oven to 350℉. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, cocoa powder, and salt. Set aside.
3. In a stand mixer, cream butter and ¾ cup sugar together until light in color and texture is fluffy. Add vanilla and beat until combined.
4. Add flour mixture a little at a time and mix until a dough forms. Add cacao nibs and mix until just incorporated.
5. Transfer dough onto work surface, and using plastic wrap, roll into a log 2” diameter. Wrap tightly and chill at least 30 minutes.
6. In a medium saucepan combine strawberries and 2 cups water. Bring to a boil then reduce heat to simmer, uncovered, until strawberries look pale, about 20 minutes. Strain strawberry liquid into another pot without pressing on berries. Add remaining 1 cup sugar and bring to a boil. Boil 20-25 minutes or until syrup is the consistency of maple syrup. Transfer to the refrigerator to cool completely.
7. In a medium bowl, whisk together ¼ cup strawberry syrup and mascarpone cheese. Process until combined. Refrigerate to thicken.
8. Take cookie dough out of refrigerator and unwrap. Slice cookies ½” thick. Place on baking sheet. Bake 15-20 minutes or until firm to the touch. Let cool on pan.
9. Once cool, spread a thin layer of filling on half the batch of cookies. Place another cookie on top of each and press lightly.