Recipe by Cooking to Perfection
These yummy cookies are so cute and very delicate. My family has always made these cookies at Christmas time, and made a red and green filling. But I found that making them once a year wasn't enough, so I've been known to make them once a month! You'll love them!
Top Review by Michele7
Enjoy. They freeze well too. This recipe is the same as the one I make. You cannot imagine all the compliments you will get. I made 10 dozen of these cookies for the cookie table at my older son's wedding. It's a custom in northern Ohio to not only have the wedding cake on a separate table but to also have a table, or two, full of cookies made by the bride and grooms family members and friends. I usually tint the icing to reflect the occasion. My sons call these "Guacamole Cookies". That has been the family joke for years. At Christmas time I tint some icing pink and some green. The year I first started making these my older son tasted them and pronounced them his favorite. As it happens, I had the cookies on a plate with others and had only the green iced ones out. My younger son asked what they were and, of course, the older one told him they were "Guacamole Cookies" No matter what my husbnd and I said, we could not convince the younger one to just try the cookie. Being as stubborn as he, I did not put any more pink ones out that year when he was around. The next year the pink icing ones were out also and boy, was there a ruckas between the two when my younger one found out just how yummy they really are.
- 2 cups flour
- 1 cup butter or 1 cup margarine, softened
- 1⁄3 cup heavy whipping cream
- 1 1⁄2 cups powdered sugar
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 2 teaspoons vanilla
- food coloring, if desired
Directions See How It's Made
- Mix flour, butter, and whipping cream.
- Cover and refrigerate about 1 hour or until firm.
- Preheat oven to 375 (F).
- Roll 1/3 of the dough at a time on a floured surface.
- Roll the dough until it is 1/8 inch thick.
- Cut dough into 1 1/2 inch rounds (or by using the opening of a shot glass).
- Dip both sides of cookie in sugar.
- Place sugared cookies on ungreased cookie sheet.
- Prick each cookie about 4 times with a fork.
- (This allows air to escape from the cookie while baking, so it can rise.) Bake cookies in preheated oven for 7-9 minutes, until set but not brown.
- Remove cookies from sheet and allow to cool completely.
- Meanwhile prepare the creamy filling.
- Creamy Filling: Mix all ingredients until smooth.
- Smooth about a teaspoon of the filling onto a cookie, and top with another cookie.
- Keep cookies refrigerated for up to 7-10 days.
- if they last that long!