Berry Cream Cookie Snaps Recipes
BERRY-CREAM COOKIE SNAPS
My mom and I made up this recipe by combining two others. These cute cookies are crispy on the outside and light and fluffy inside. You could also bake the cookies flat and serve the filling as a cookie dip if you like. -Crystal Briddick, Colfax, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Beat cream cheese, sugar and jam until blended. Fold in whipped cream and, if desired, food coloring. Refrigerate., For batter, whisk sugar, flour and salt; stir in egg whites and vanilla until smooth. Whisk in butter until blended. Line baking sheets with parchment. Preparing 4 cookies at a time, drop batter by 1-1/2 teaspoonfuls 4 in. apart onto prepared pans. Bake until edges are lightly browned, 5-8 minutes. , Loosen each cookie and curl around a wooden spoon handle. Press lightly to seal; hold until set, about 20 seconds. Transfer to waxed paper to cool. Repeat with remaining cookies. If cookies become too cool to shape, return to oven for 1 minute to soften., Just before serving, spoon filling into cookie shells. Or pipe it by cutting a small hole in the tip of a pastry bag and inserting a star tip, then transferring filling to bag. After filling shells, dip ends of cookies into chopped strawberries if desired. Refrigerate leftovers.
Nutrition Facts : Calories 72 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 44mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
BERRIES AND CRèME SANDWICH COOKIES
Try these deliciously refreshing cookies with fresh berries stirred into Betty Crocker® cookie mix!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 20
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, softened butter, egg and flour until soft dough forms.
- Gently fold in strawberries and blackberries. Drop by about 40 two-level-teaspoonful portions 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until cookies are set. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- Spread bottom of 1 cookie with frosting. Top with another cookie, bottom side down. Do not press together. Sprinkle with powdered sugar. Repeat to use up cookies.
Nutrition Facts : Calories 230, Carbohydrate 37 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Sandwich Cookie, Sodium 150 mg, Sugar 24 g, TransFat 0 g
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