1/2 cup shortening
1 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoon vanilla extract
1 whole egg
1 egg yolk
1/4 cup strawberry flavored sparkling wine (or strawberry flavored soda)
1/2 teaspoon baking powder
1 teaspoon baking soda
2 1/2 cups flour

For Fresh Strawberry Filling:

1/2 stick (1/4 cup) unsalted butter, softened
1/3 cup halved strawberries
1/3 cup marshmallow fluff
1 1/2 tablespoons strawberry flavored sparkling wine (or strawberry flavored soda)
1/8 teaspoon almond extract
Pinch of Salt
1 1/2 pounds powdered sugar

For Drizzle:

Your favorite chocolate


Place the oven rack on the center shelf and preheat to 425°F. Place a heart shaped disk into a cookie press. Set out three cookie sheets, keeping them away from the oven to stay cool. Do not grease pans.

In a stand mixer bowl, beat together shortening, sugar, salt, vanilla extract, egg and yolk.

In a small bowl mix together wine or soda, baking power and baking soda. Immediately pour and mix into the batter. Add the flour and beat until just combined.

Load the press and press dough onto baking sheets 1-inch apart. Let the cookie press set for one second each before pulling it off the sheet. With your fingers, pat down the Y-shaped dough sticking up from the cookies.

Bake for 4 to 6 minutes until lightly golden brown on top. Watch closely toward the end so they don’t burn. Immediately move cookies to a cooling rack.

Fresh Strawberry Filling:

The key to these cake-like cookies is to let them set up for several hours in the refrigerator before serving. The filling will soften the cookies and the strawberry flavor will further develop.

Puree the ingredients in a food processor for 1 minute stopping to scrape the bowl as needed. Pipe filling onto the back sides of half the cookies and top with a matching cookie. Dust cookies in powdered sugar or drizzle with melted chocolate if desired.

To melt chocolate: Place 1/2 cup of your favorite chocolate in a bowl. Microwave on high for 30 seconds, stir and repeat until melted and smooth. Place a small round tip into a piping bag and fill with warmed chocolate or drizzle with a spoon over cookies.


If your dough won’t stick to your cookie sheets you can freeze the sheets for a few minutes and try again.

Formulation courtesy of California Strawberry Commission