Strawberry Cream Cookie Stacks
- 3/4 cup powdered sugar
- 1/2 cup Land O Lakes Butter, softened
- 1/2 teaspoon vanilla
- 1 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
- 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
- Mint leaves, if desired
- 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 350F.
- 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 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.
- 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.
powdered sugar, butter, vanilla, egg, flour, baking powder, salt, fresh mint, cream, milk, fresh mint, fresh strawberries, mint leaves
Taken from www.landolakes.com/recipe/3466/strawberry-cream-cookie-stacks (may not work)