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Flaky Creme-Filled Cookies

The light, incredibly flaky base of these delightful sandwich cookies is an easy-to-make form of French puff pastry. Mix and match the flavorings, and you'll have cookies for every taste.—Susan Falk, Warren, Michigan

78 ServingsPrep: 55 min. + chilling Bake: 10 min./batch

Ingredients

2 cups all-purpose flour
1/4 teaspoon salt
1 cup cold butter, cubed
1 package (8 ounces) cream cheese, cubed
2/3 cup marshmallow creme
2/3 cup butter, softened
1-1/3 cups confectioners' sugar
Optional flavoring: 2 tablespoons baking cocoa, 1/2 teaspoon lemon extract or 1/2 teaspoon peppermint extract
Optional filling: seedless raspberry preserves, blueberry preserves or crushed peppermint candies
Confectioners' sugar

Directions

In a large bowl, combine flour and salt. Cut in cold butter and cream
cheese until mixture resembles coarse crumbs. Shape into a disk;
wrap in plastic wrap. Refrigerate 2 hours or until easy to handle.
Preheat oven to 350°. On a lightly floured surface, roll dough to
1/8-in. thickness. Cut out with a floured 1-1/2-in. cookie cutter.
Place 2 in. apart on parchment paper-lined baking sheets. Bake 7-10
minutes or until light golden brown. Remove to wire racks to cool
completely.
Meanwhile, in a large bowl, beat marshmallow creme and softened
butter until light and fluffy. Gradually beat in confectioners'

2 of 2

Flaky Creme-Filled Cookies (continued)

Directions (continued)

sugar.
TO MAKE CHOCOLATE-RASPBERRY COOKIES: Beat cocoa into marshmallow
creme mixture. Spread on the bottoms of half of the cookies. Spread
raspberry preserves on the bottoms of remaining cookies; top with
matching creme-topped cookies. Sprinkle with confectioners' sugar.
TO MAKE LEMON-BLUEBERRY COOKIES: Beat lemon extract into marshmallow
creme mixture. Spread on the bottoms of half of the cookies. Spread
blueberry preserves on the bottoms of remaining cookies; top with
matching creme-topped cookies. Sprinkle with confectioners' sugar.
TO MAKE PEPPERMINT COOKIES: Beat peppermint extract into marshmallow
creme mixture. (Tint with 1 drop red food coloring if desired.)
Spread on the bottoms of half of the cookies; top with remaining
matching cookies. Roll sides in peppermint candies if desired.
Sprinkle with confectioners' sugar. Yield: 6-1/2 dozen.

Nutrition Facts: 1 sandwich cookie (calculated without optional ingredients) equals 67 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 45 mg sodium, 5 g carbohydrate, trace fiber, 1 g protein.