Name: Flaky Creme-Filled Cookies
Prep time: 55 min
Cook time: 55 min
Yield: 1
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 -

Recipe information

Cooking:

55 min.

Servings per container:

Source:

More details

Ingredients for - Flaky Creme-Filled Cookies

1. 2 cups all-purpose flour -

2. 1/4 teaspoon salt -

3. 1 cup cold butter, cubed -

4. 1 package (8 ounces) cream cheese, cubed -

5. 2/3 cup marshmallow creme -

6. 2/3 cup butter, softened -

7. 1-1/3 cups confectioners' sugar -

8. Optional flavoring: 2 tablespoons baking cocoa, 1/2 teaspoon lemon extract or 1/2 teaspoon peppermint extract -

9. Optional filling: Seedless raspberry preserves, blueberry preserves or crushed peppermint candies -

10. Additional confectioners' sugar -

How to cook deliciously - Flaky Creme-Filled Cookies

1. Stage

In a large bowl, combine flour and salt. Cut in cold butter and cream cheese until mixture resembles coarse crumbs. Shape into a disk; cover and refrigerate 2 hours or until easy to handle.

2. Stage

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-lined baking sheets. Bake 7-10 minutes or until light golden brown. Remove to wire racks to cool completely.

3. Stage

Meanwhile, in a large bowl, beat marshmallow creme and softened butter until light and fluffy. Gradually beat in confectioners' sugar. Proceed with flavored filling as desired.

4. Stage

TO MAKE CHOCOLATE-RASPBERRY COOKIES: Beat cocoa into marshmallow creme mixture. Spread on the bottoms of half the cookies. Spread raspberry preserves on the bottoms of remaining cookies; top with creme-topped cookies. Sprinkle with confectioners' sugar.

5. Stage

TO MAKE LEMON-BLUEBERRY COOKIES: Beat lemon extract into marshmallow creme mixture. Spread on the bottoms of half the cookies. Spread blueberry preserves on the bottoms of remaining cookies; top with creme-topped cookies. Sprinkle with confectioners' sugar.

6. Stage

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 the cookies; top with remaining cookies. Roll sides in peppermint candies if desired. Sprinkle with confectioners' sugar.