Layers of creamy filling and fresh strawberries team with mint butter cookies for a decadent spring dessert.
Combine powdered sugar, butter and vanilla in large bowl; beat at medium speed until mixed. Add egg; continue beating until creamy. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed. Stir in 1 tablespoon chopped mint.
Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate until firm (at least 1 hour).
Heat oven to 350°F. 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 for 8 to 10 minutes or until edges are lightly browned. Remove to wire cooling rack; cool completely.
Pour whipping cream into medium bowl; beat at high speed until soft peaks form. Combine pudding mix and milk in small bowl; beat with wire whisk until smooth. Slowly add pudding to whipped cream; beat at medium speed until thick and creamy. Gently stir in 1 tablespoon chopped mint.
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.
Dietary Fiber: 2g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3466
© 2013 Land O'Lakes, Inc.
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