Directions

For Cookies

1. Preheat oven to 350° F and line your baking sheets with parchment paper.
2. In a large mixing bowl cream your butter, 1 cup of the sugar and brown sugar until light and fluffy.
3. Add your vanilla extract, egg, and egg yolk in stir until well combined.
4. Add your flour, cornstarch, baking soda, and salt. Stir until just combined.
5. Scoop out your cookie dough into 1- 2 inch balls.
6. Continue with the rest of your dough and roll each cookie in the remaining ½ cup of sugar.
7. Place on your baking sheet lined with parchment paper and bake at 350° for 8-10 minutes until cookies start to set.
8. Remove from oven, use a round glass or cookie cutter to scoot around the edges of the cookies to make them round and thicker. Let cool.

For Whipped Cream

1. In a large bowl, add your vanilla and Belfonte heavy whipping cream and whip until it starts thicken.
2. Add your pinch of salt and powdered sugar and whip again and tell stiff. Be careful not to over whip.

Assemble

1. Spread some of your whipped cream over your cooled sugar cookies and top with a strawberry slice.
2. Continue with the rest of your cookies.
3. Share & enjoy!! Keep these cookies chilled for best results!