Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Layers of creamy filling and fresh strawberries team with mint butter cookies for a decadent spring dessert.
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.
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.
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 8-10 minutes or until edges are lightly browned. Remove to cooling rack; cool completely.
Pour whipping cream into 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.
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
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
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I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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