1cup(227g)Butter unsalted2 sticks room temperature
2 -½cups(300g)All-purpose flour
10-12(10-12 )Fresh strawberriescut in small pieces
2Tablespoon(2Tablespoon)White Sparkling sugar
In a stand or hand-held mixer on medium speed, blend the butter and cream cheese till light in color and has small peaks. Add the sugar and beat for 2 to 3 minutes until you hear a whipping sound. Scrape down the sides and finish blending. Turn the mixer down and slowly add the flour till incorporated. Using plastic wrap loosely cover the bowl and refrigerate for 1 hour.
While the cookie dough is in the refrigerator, cut the fresh strawberries into small pieces. I used Wilton white sparkling sugar, but you can use any brand. You can drain them if they start to have to much juice at the bottom of the dish.
Line your cookie sheet pans with parchment paper and preheat the oven to 350°. I used a small cookie scoop that gave me the perfect sized cookies. Scoop it into your hand and roll them into a ball. I put 12 on a pan and put my thumb into the middle of the ball. Don't go the whole way down; you want to make a well for the jam. Take a small spoon or a ¼ teaspoon and fill the hole with the strawberry jam — Bake at 350° for 9-11 minutes. If you see the edges getting brown, you may have gone too long. You want the bottoms a light brown color.
Move cookies to a cooling rack. Let the cookies cool on the rack for about 5 minutes. Take 1 or 2 pieces of the fresh strawberries and place them on top of the jam. Press them into the jam lightly; they will stick completely as the cookies cool. If you like, you can sprinkle more of the white sparkling sugar on top of the strawberries.