• Preheat oven to 350 degrees. LIne baking sheets with parchment or Silpats
• Melt white chocolate in double boiler or carefully in microwave and set aside to cool.

Cream Dough

• Cut butter into 1/2 inch pieces and place in bowl of mixer with paddle attachment.
• Add sugar and vanilla extract and beat at medium speed until mixture is lighter in color approximately 1 minute.
• Add baking powder, baking soda, and salt and beat for another 30 seconds.
• Add the egg, beat until incorporated and then add white chocolate. Beat until incorporated.
• Add flour and milk powder and mix on low until dough forms. Do not overbeat.
• Transfer to a clean bowl.

Strawberry Dough

• Break egg into a small bowl and add crushed strawberry powder to bowl. Blend mixture, set aside.
• Cut butter into 1/2 inch pieces and place in bowl of mixer with paddle attachment.
• Add sugar and beat at medium speed until mixture is lighter in color approximately 1 minute.
• Add baking powder, baking soda, and salt and beat for another 30 seconds.
• Add the egg and strawberry mixture and beat until incorporated about 30 seconds.
• Add flour and mix on low until dough forms. Do not overbeat.

To form cookies:

• Pinch off a chunk of each dough roughly the size of a walnut of each (35gm) and roll each into a ball. Press the two doughs together and roll into a single ball
• Roll each ball in granulated sugar and place on prepared baking sheet 2 inches apart and flatten each ball, with the palm of your hand, into a disk approximately 2 inches in diameter. Leave room a they will spread when baked.
• Bake until the edges are golden brown, about 15-18 minutes.
• Cool on baking sheet for 5 minutes before moving to a wire rack to cool completely.