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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.
We recently developed a recipe for a Yule Log Cake for our 2014 Holiday Brochure. In my family, our holiday traditions revolved around cut-out cookies; a Yule Log was never part of the mix. So I was intrigued and did a little bit of research to see what this was all about.
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We recently developed a recipe for a Yule Log Cake for our 2014 Holiday Brochure. In my family, our holiday traditions revolved around cut-out cookies; a Yule Log was never part of the mix. So I was intrigued and did a little bit of research to see what this was all about. More ...
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