Flaky Creme-Filled Cookies Recipe

5 1 1
Flaky Creme-Filled Cookies Recipe
Flaky Creme-Filled Cookies Recipe photo by Taste of Home
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Flaky Creme-Filled Cookies Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
78 servings
TOTAL TIME:
Prep: 55 min. + chilling Bake: 10 min./batch + cooling
MAKES:
78 servings
TOTAL TIME:
Prep: 55 min. + chilling Bake: 10 min./batch + cooling

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
  • Additional 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. 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' 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: about 6-1/2 dozen.
Originally published as Flaky Creme-Filled Cookies in Taste of Home November 2011, p58

Nutritional Facts

1 sandwich cookie (calculated without optional ingredients): 67 calories, 5g fat (3g saturated fat), 13mg cholesterol, 45mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 1g protein.

  • 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
  • Additional confectioners' sugar
  1. 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. Refrigerate 2 hours or until easy to handle.
  2. 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.
  3. Meanwhile, in a large bowl, beat marshmallow creme and softened butter until light and fluffy. Gradually beat in confectioners' sugar.
  4. 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.
  5. 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.
  6. 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: about 6-1/2 dozen.
Originally published as Flaky Creme-Filled Cookies in Taste of Home November 2011, p58

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i_like_pie User ID: 1201160 92907
Reviewed Jun. 8, 2014

"Wow, these are really delicious. They take some time, but they are worth it. I substituted a little margarine for the butter in the cookie, and for all of the butter in the creme filling. I did not add any flavor to the creme filling and used strawberry jam for the optional additional filling. They were outstanding!"

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