Print Options

Back to Flaky Creme-Filled Cookies >

Include these items:

Select reviews >

Taste of Home Logo

Flaky Creme-Filled Cookies

 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 McCormick® Pure 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
  • 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
  • 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
  • cookies. Roll sides in peppermint candies if desired. Sprinkle with
  • confectioners' sugar. Yield: 6-1/2 dozen.
Nutritional 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.