Cream Filled Cookies
|
3
cup
flour
|
|
1.25
cup
butter
|
|
0.5
cup
whipping cream
|
Butter Cream Frosting
|
0.5
cup
unsalted butter, softened
|
|
1.5
tsp
vanilla
|
|
2
cups
confectioners' sugar, sifted
|
|
1
Tbs
milk
|
|
2
drops
red food coloring
|
Cut butter into flour like you would with a pie crust.
Mix in cream with a fork.
Roll on lightly floured board until 1/4-inch thick.
Cut with small (2-inch) cookie cutter.
Place on an ungreased cookie sheet sprinkled with sugar.
Prick with fork and sprinkle cookies with sugar.
Bake 8 minutes at 350° (Don't let these brown only slightly.)
When cool, fill with buttercream icing, colored pink and with almond extract.
Make like sandwiches
For the frosting, blend together ingredients until thick. Store covered in refrigerator
Per Serving
| Kcal: | 149 kcal |
| Fibers (g): | 0.3g |
| Sodium (mg): | 65mg |
| Carbs: | 14.7g |
| Sugar (g): | 6.6g |
| Fat: | 9.6g |
| Saturated fat (g): | 6g |
| Cholesterol: | 26mg |
| Proteins: | 1.2g |
