Layers of creamy filling and fresh strawberries team with mint butter cookies for a decadent spring dessert.
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Cookie
34 cup powdered sugar
12 cup Land O Lakes® Butter, softened
12 teaspoon vanilla
1 12 cups all-purpose flour
12 teaspoon baking powder
14 teaspoon salt
1 tablespoon finely chopped fresh mint
Filling
12 cup Land O Lakes® Heavy Whipping Cream
1 (3.3-ounce) package white chocolate instant pudding and pie filling mix
1 14 cups milk
1 tablespoon finely chopped fresh mint
1 (16-ounce) package fresh strawberries, thinly sliced
Garnish
Mint leaves, if desired
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.
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.
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