Strawberry Cream Cookie Stacks

Name: Strawberry Cream Cookie Stacks
Prep time: 25 min
Total time: 1 h
Yield: 8 servings
Ingredients: Cookie; 3/4 cup powdered sugar; 1/2 cup Land O Lakes® Butter softened; 1/2 teaspoon vanilla; 1 large Land O Lakes® Egg; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 tablespoon finely chopped fresh mint; Filling; 1/2 cup Land O Lakes® Heavy Whipping Cream; 1 (3.3-ounce) package white chocolate instant pudding and pie filling mix; 1 1/4 cups milk; 1 tablespoon finely chopped fresh mint; 1 (16-ounce) package fresh strawberries, thinly sliced; Garnish; Mint leaves, if desired

Layers of creamy filling and fresh strawberries team with mint butter cookies for a decadent spring dessert.

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25 min

Prep Time

1 hr

Total Time

servings

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Ingredients

³/₄ cup powdered sugar

¹/₂ cup Land O Lakes® Butter, softened

¹/₂ teaspoon vanilla

1 large Land O Lakes® Egg

1 ¹/₂ cups all-purpose flour

¹/₂ teaspoon baking powder

¹/₄ teaspoon salt

1 tablespoon finely chopped fresh mint

Filling

¹/₂ cup Land O Lakes® Heavy Whipping Cream

1 (3.3-ounce) package white chocolate instant pudding and pie filling mix

1 ¹/₄ cups milk

1 tablespoon finely chopped fresh mint

1 (16-ounce) package fresh strawberries, thinly sliced

Garnish

Mint leaves, if desired

How to make

STEP 1

Combine powdered sugar, butter and vanilla in bowl; beat at medium speed until mixed. Add egg; continue beating until creamy. Add flour, baking powder and salt; beat at low speed until well mixed. Stir in 1 tablespoon chopped mint.
STEP 2

Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate at least 1 hour or until firm.
STEP 3

Heat oven to 350°F.
STEP 4

Roll out dough, one-half at a time, on lightly floured surface, (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut out 16 cookies with floured 3-inch scalloped or round cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake 8-10 minutes or until edges are lightly browned. Remove to cooling rack; cool completely.
STEP 5

Pour whipping cream into chilled bowl; beat at high speed until soft peaks form. Combine pudding mix and milk in bowl; beat with whisk until smooth. Slowly add pudding to whipped cream; beat at medium speed until thick and creamy. Gently stir in 1 tablespoon chopped mint.
STEP 6

Place 8 cookies, bottom-side up, onto individual serving plates. Spread each with scant 1/4 cup filling. Top each with 2 tablespoons strawberries and remaining cookies, bottom-side down. Garnish with mint leaves, if desired.

Tip #1

Prepare cookies 1 day ahead; store in food container with tight-fitting lid. Prepare filling up to 8 hours ahead. Cover; refrigerate until serving time. Assemble cookie stacks just before serving.

380 Calories

19 Fat (g)

80 Cholesterol (mg)

390 Sodium (mg)

47 Carbohydrates (g)

2 Dietary Fiber

5 Protein (g)

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