“These yummy cookies are so cute and very delicate. My family has always made these cookies at Christmas time, and made a red and green filling. But I found that making them once a year wasn't enough, so I've been known to make them once a month! You'll love them!”
READY IN:
1hr 37mins
YIELD:
48 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix flour, butter, and whipping cream.
  2. Cover and refrigerate about 1 hour or until firm.
  3. Preheat oven to 375 (F).
  4. Roll 1/3 of the dough at a time on a floured surface.
  5. Roll the dough until it is 1/8 inch thick.
  6. Cut dough into 1 1/2 inch rounds (or by using the opening of a shot glass).
  7. Dip both sides of cookie in sugar.
  8. Place sugared cookies on ungreased cookie sheet.
  9. Prick each cookie about 4 times with a fork.
  10. (This allows air to escape from the cookie while baking, so it can rise.) Bake cookies in preheated oven for 7-9 minutes, until set but not brown.
  11. Remove cookies from sheet and allow to cool completely.
  12. Meanwhile prepare the creamy filling.
  13. Creamy Filling: Mix all ingredients until smooth.
  14. Smooth about a teaspoon of the filling onto a cookie, and top with another cookie.
  15. Keep cookies refrigerated for up to 7-10 days.
  16. if they last that long!

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