Monday, April 9, 2012

Flaky Butter Cream Cookie with Filling

These cookies are incredible - so light and flaky - it is more like eating pastry. We make these for almost every holiday. Chocolate is normally my favorite but these are irresistible.

Store them in the fridge due to the cream cheese in the filling.

For the cookie -

1 cup margarine – NOT Butter – will not make the same flaky layers
2 cups flour
1/2 cup half and half
Sugar for tops of cookies
Food coloring (if using)

Mix margarine and flour with fingers until crumbly. Gradually add half and half. If using food coloring to tint the dough add it now. Mix until well incorporated and the dough can be lifted out easily with hands. Place in refridgerator until slightly cooled - 1/2 hour. Flour the counter well and roll out the dough to 1/4 inch thickness. Use your favorite cookie cutters (Simple shapes work best with this dough) cut out your shapes. Dredge both sides of cookie through sugar. Bake at 350 for 7-9 minutes (until edges are slightly brown – slightly). Cool on a wire rack.

For the Filling -
8 oz. cream cheese softened
1 tbs. milk
1 tsp. vanilla
4 cups confectioners sugar
Food coloring (if using)

Combine all filling ingredients. Beat until smooth and fluffy. Once cookies are cooled completely, spread filling on the flat side of one cookie and top with another. Decorate icing with candy sprinkles or colored sugars. Makes approximately 15 creme filled cookies.