Filled Strawberry Cookies

First, prepare the filling: Take a medium-sized bowl and mix cream cheese, honey, and lemon zest in it. Form 12 smaller balls from the mixture and place them in the freezer for at least 2 hours.

Meanwhile, prepare the cookie dough: Clean the strawberries and cut them into smaller cubes. Then, prepare a larger bowl, add butter and cane sugar, and beat them with a hand mixer for 2–3 minutes on high speed. Then beat in the egg, and finally the spelt flour, baking powder, lemon juice, and a pinch of salt. Carefully fold the chopped strawberries into the resulting dough and set the finished dough aside.

Preheat the oven to 170 °C, prepare a baking sheet and line it with parchment paper. Form 12 equally sized balls from the dough and then wrap the frozen filling pieces inside them. Arrange the prepared balls on the baking sheet so that they are at least 4 cm apart, and press them with your fingers to flatten them. Place the baking sheet with the balls into the preheated oven and bake for 15–18 minutes at 170–180 °C until the cookies are golden brown. After baking, let them cool for at least 20 minutes before serving.