Name: Flaky Creme-Filled Cookies
Prep time: 55 min
Cook time: 10 min
Total time: 1 h 5 min
Yield: about 6-1/2 dozen
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

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

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Flaky Creme-Filled Cookies

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Yield:about 6-1/2 dozen

Prep:55 min

Cook:10 min

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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

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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; cover and 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-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. Proceed with flavored filling as desired.
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.
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.
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.

Nutrition 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.

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