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“These are my most favorite cookies. I bake them for holidays and special occasions. My family absolutely loves them as well. If you read the ingredients, you might not be able to envision how decadent these really are. They are very light and flaky, resemble a puff pastry, and practically melt in your mouth. You can use them plain, or fill them with special frosting. They taste great either way, but of course are much richer with the filling. For picture and step-by-step preparation, please check out my blog:”
1hr 7mins
60 cookies

Ingredients Nutrition

  • 1 cup butter, softened
  • 12 cup heavy cream (whipping cream, not sour cream)
  • 2 cups flour, all purpose white flour
  • 18 teaspoon salt (pinch of salt -tip of a tea spoon)
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1 tablespoon sugar, colored (optional, for sprinkling on top)
  • granulated sugar (for dipping)
  • Filling Ingredients
  • 14 cup butter, softened
  • 34 cup sugar, powdered
  • 1 teaspoon vanilla extract (I prefer rum extract)
  • 1 12 ounces chocolate, unsweetened baker's chocolate, melted (I melt it in a microware for 1 1/2 minutes, stirring halfway through)
  • 18 teaspoon food coloring (Few drops of food coloring, and only if you do not plan to use chocolate) (optional)


  1. Combine butter and cream, and mix thoroughly.
  2. Mix in extracts.
  3. Add flour and mix well.
  4. Flour your hands, and divide the dough into, an orange size, balls.
  5. Place balls in a bowl, cover, and chill in the refrigerator for a couple of hours, or overnight.
  6. Take out one ball at a time, and massage, by squishing it in your hands, for 8-10 seconds.
  7. Flatten the ball, place it on a floured work area, and roll out to 1/8 inch thickness. (Sprinkle the dough lightly with flour as you are rolling it out. But use flour sparingly as not to make the dough too dense, thus taking away from the flakiness of the cookies).
  8. Keep remaining dough balls in the fridge.
  9. Using a cookie cutter, cut out 1½ inch cookies (I use a circular shape).
  10. Fill a dinner plate with granular sugar.
  11. Transfer the rounds into the sugar.
  12. Coat both sides of rounds with sugar, pressing them lightly with your fingers.
  13. Gather the remaining dough from your work area, form into a ball and follow the above process until all the dough is done. (I try to work with all the fresh dough balls first, as these make the best cookies. I keep the remnants of the dough from cut outs, in the fridge, until ready to use again. At the end, I combine all the dough remnants, form them into a ball and follow the rest of the rolling/cutting out process. These cookies will get denser with each roll out, as you are adding more flour during rolling. So use as little additional flour as possible).
  14. Remove and place on an ungreased cookie sheet. You do not need to spread these far apart, as they do not spread out, but rather puff out upwards.
  15. Prick each cookie, about 4 times, with a fork (it lets the steam out during baking, helping it to puff out).
  16. If you choose to sprinkle these with colored sugar, this is the time to do it.
  17. Place in a preheated oven at 375o for 7-9 minutes, or just until set, but not browned (these remain at a very light color, even after baking).
  18. Remove and cool on cookie racks.
  19. You can use them plain as they are, or make them into sandwich cookies, with the following filling (I love them the best with the chocolate filling).
  20. Filling directions:.
  21. Cream all ingredients well, to spreading consistency.
  22. Add a drop of water, one at a time, if needed.
  23. Keep refrigerated until ready to use.
  24. Spread filling on the bottom side of each cookie, and cover it with another bottom side cookie (sandwich like).
  25. Repeat until all are filled.

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