Semi Homemade Flaky Flix Recipes

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FLAKY SUGAR COOKIES



Flaky Sugar Cookies image

I love these cookies. They have been a favorite of my family for years. The cookies are very flaky and fragile and don't travel well but they never get too far from the kitchen anyways.

Provided by Bonnie Sokoloski

Categories     Cookies

Time 30m

Number Of Ingredients 11

1 c white sugar
1 c powdered sugar
1/2 c margerine
1/2 c shortening
1 c vegetable oil
2 eggs
2 tsp vanilla extract
4 1/2 c white flour
1 tsp baking soda
1 tsp salt
1 tsp cream of tartar

Steps:

  • 1. Beat together first 7 ingredients until fluffy.
  • 2. Slowly add flour, soda salt and cream of tartar until dough is soft and pliant.
  • 3. Shape into 1/2 inch balls.
  • 4. Press down with base of a glass dipped in sugar.
  • 5. Bake at 350 degrees 8-10 minutes. Remove promptly from cookie sheet onto racks to cool.

FLAKY CREME-FILLED COOKIES



Flaky Creme-Filled Cookies image

The light, incredibly flaky base of these delightful sandwich cookies is an easy-to-make form of French puff pastry. Mix and match the flavorings, and you'll have cookies for every taste.-Susan Falk, Warren, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield about 6-1/2 dozen.

Number Of Ingredients 10

2 cups all-purpose flour
1/4 teaspoon salt
1 cup cold butter, cubed
1 package (8 ounces) cream cheese, cubed
2/3 cup marshmallow creme
2/3 cup butter, softened
1-1/3 cups confectioners' sugar
Optional flavoring: 2 tablespoons baking cocoa, 1/2 teaspoon lemon extract or 1/2 teaspoon peppermint extract
Optional filling: seedless raspberry preserves, blueberry preserves or crushed peppermint candies
Additional confectioners' sugar

Steps:

  • In a large bowl, combine flour and salt. Cut in cold butter and cream cheese until mixture resembles coarse crumbs. Shape into a disk; wrap in plastic. Refrigerate 2 hours or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut out with a floured 1-1/2-in. cookie cutter. Place 2 in. apart on parchment paper-lined baking sheets. Bake 7-10 minutes or until light golden brown. Remove to wire racks to cool completely., Meanwhile, in a large bowl, beat marshmallow creme and softened butter until light and fluffy. Gradually beat in confectioners' sugar., TO MAKE CHOCOLATE-RASPBERRY COOKIES: Beat cocoa into marshmallow creme mixture. Spread on the bottoms of half of the cookies. Spread raspberry preserves on the bottoms of remaining cookies; top with creme-topped cookies. Sprinkle with confectioners' sugar., TO MAKE LEMON-BLUEBERRY COOKIES: Beat lemon extract into marshmallow creme mixture. Spread on the bottoms of half of the cookies. Spread blueberry preserves on the bottoms of remaining cookies; top with creme-topped cookies. Sprinkle with confectioners' sugar., TO MAKE PEPPERMINT COOKIES: Beat peppermint extract into marshmallow creme mixture. (Tint with 1 drop red food coloring if desired.) Spread on the bottoms of half of the cookies; top with remaining cookies. Roll sides in peppermint candies if desired. Sprinkle with confectioners' sugar.

Nutrition Facts :

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