クッキー（いちごチーズクリームのクリームチーズサンドクッキー）｜HidaMari Cooking さんのレシピ書き起こし

Beat unsalted butter and cream cheese until soft.
Add powdered sugar and salt and mix.
Also add vanilla extract.
Sift the flour and almond flour and mix.
Wrap the dough in plastic wrap and roll out to 3mm thickness.
Chill in the refrigerator for 1 hour.
Cut out the chilled dough using a 58mm diameter mold.
Cut out half of the cut out half with a heart shape in the middle.
Bake in an oven preheated to 170℃ for 8 to 12 minutes.
Sprinkle powdered sugar on the heart-shaped cookies.
Bake the cookies cut out in a φ58mm mold in an oven preheated to 170℃ for 8 to 12 minutes.
Melt the strawberry chocolate in a bowl filled with hot water (not listed).
Place in the center of a heart-shaped cookie and chill in the refrigerator until solid.

Melt the strawberry chocolate (for the cream) in a double boiler.
Add cream cheese to the bowl and mix.
Add the strawberry chocolate (for the cream) to the bowl and mix.
Add lemon juice and mix until incorporated.
Place the bottom of the bowl in ice water and cool to about 20℃.
Place the cream into a piping bag fitted with a round nozzle.
Pipe generously onto the cooled cookies from step 1.
Sandwich the cream between cookies and chill in the refrigerator until it hardens.