Strawberry Cream Cookie Stacks

Strawberry Cream Sandwich Cookies Recipe
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Layers of creamy filling and fresh strawberries team with mint butter cookies for a decadent spring dessert.
25 min
Prep Time
1:00
Total Time
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

Directions

  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.
  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.
  3. Heat oven to 350°F.
  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.
  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.
  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.

Recipe Tips

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.

Nutrition Facts (1 servings)

Calories
380
Cholesterol
80mg
Carbohydrates
47g
Protein
5g
Fat
19g
Sodium
390mg
Dietary Fiber
2g

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