the baking Cure

FOR THE AUTHOR OF THE AMBITIOUS KITCHEN COOKBOOK, TREATS ARE GOOD FOR YOUR TASTE BUDS AND YOUR SOUL.

- Samantha MacAvoy

Double Strawberry Oatmeal Cream Pies (Little Debras)

ACTIVE 1 HR. 10 MIN.
TOTAL 1 HR. 25 MIN.
PLUS COOLING AND RESTING
MAKES 20 TO 25 SANDWICH COOKIES

For wet ingredients

1 cup (226 g) salted butter, cut into 8 pieces
1 cup (213 g) packed dark brown sugar
1/2 cup (100 g) granulated sugar
2 large eggs, at room temp
1 tsp pure vanilla extract
½ tsp almond extract

For dry ingredients
2 cups (240 g) allpurpose flour
1/4 cups (166 g) rolled oats
1 tsp baking soda
1/2 tsp kosher salt
1 1.2-oz bag freezedried strawberries (about 1½ cups)

For filling

3/4 cup (17 g) freeze-dried strawberries
3/4 cup (170 g) salted butter, softened
1¾ cups (198 g) powdered sugar
1 tsp pure vanilla extract 1 to 2 Tbsp milk of choice, as needed

1 Heat oven to 350°F. Line large baking sheet with parchment paper.

2 Prepare wet ingredients: Place butter in small saucepan over medium heat. Once melted, whisk constantly; butter will begin to crackle, then foam. After a few minutes, butter will begin to turn a golden amber color.

As soon as butter turns brown and gives off a nutty aroma, 5 to 8 min., remove from heat and immediately transfer to bowl of stand mixer to prevent burning.

Make sure you scrape all the yummy brown bits from the pan; this is where the flavor is! Set aside to cool for 10 min.

3 Add brown sugar and granulated sugar, then place bowl in stand mixer fitted with paddle attachment and mix on medium until well combined, about 1 min. Add eggs, vanilla, and almond extract and mix on medium until smooth and creamy, about 1 min. (Alternatively, beat ingredients by hand until smooth and creamy.)