Preheat oven to 400°F and line cookie sheets with parchment paper.
Mix sugar and cornstarch together in a medium saucepan. Add water
and puree. Cook and stir until thickened and bubbly. Cook and stir for
2 minutes more. Cover and chill.
In a small bowl, combine the cream cheese, sugar, and cooled berry
mixture until well blended. Fold in whipped cream. Add food coloring
if desired. Chill.
In a small bowl, whisk the sugar, flour, egg whites, vanilla and salt until smooth. Whisk in butter until blended.
Preparing four cookies at a time, drop batter by 1-1/2 teaspoonful
4-inches apart onto prepared pan. Bake for 5 to 8 minutes, or until
edges are lightly browned.
Immediately remove one cookie at a time from parchment and form into a
tube around a greased, clean round wooden dowel. Press lightly to
seal; hold until set, about 20 seconds.
Remove cookie from dowel; place on waxed paper to cool. Continue
with remaining cookies. If cookies become too cool to shape, return to
oven for 1 minute to soften. Repeat with remaining batter.
Just before serving, pipe or spoon the filling into cookie shells.
Dip the ends of cookies into chopped strawberries and additional sugar.
Yield: about 2 dozen