Aunt Ruth Tingey's Cream Filled Cookies
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Cream Filled Cookies
| 3 cup flour |
| 1 1/4 cup butter |
| 1/2 cup whipping cream |
Butter Cream Frosting
| 1/2 cup unsalted butter, softened |
| 1 1/2 tsp vanilla |
| 2 cups confectioners' sugar, sifted |
| 1 Tbs milk |
| 2 drops red food coloring |
Aunt Ruth Tingey's Cream Filled Cookies Directions
- 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
Nutrition facts
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 |
