Ingredients
The following ingredients have 10 Servings
- 1 1/3 cups flour
- 1/3 cup graham flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 Tbsp honey
- 4 oz cream cheese (or mascarpone), at room temperature
- 2 Tbsp unsalted butter, at room temperature
- 2 tsp fresh lemon zest
- 1/8 tsp salt
- 1 1/2 cups powdered sugar
- 2 cups fresh sliced strawberries
Instruction
- Whisk together flour, graham flour, cornstarch, baking soda, salt, and cinnamon in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Beat in egg, vanilla, and honey until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated.
- Spray a 9-inch round removable-bottom tart pan with nonstick spray and use a piece of parchment paper lightly coated with nonstick spray to press dough evenly into pan. Cover and chill in the refrigerator for 30 minutes.
- Preheat oven to 350°F. Bake for 20 minutes, or until golden and a toothpick inserted in the center comes out with a few crumbs. Cool completely in pan on a wire rack.
- For the frosting, beat cream cheese, butter, lemon zest, and salt on medium speed until soft and creamy. Reduce speed to low; add powdered sugar 1/2 cup at a time and beat well, scraping down bowl as needed.
- Use an offset spatula to spread cream cheese frosting over cookie crust. Chill for 20-30 minutes before slicing and serving with fresh strawberries.
