COOKIES WITH FROSTING IN THE MIDDLE RECIPES
COOKIE-IN-THE-MIDDLE BABY CAKES | BETTER HOMES & GARDENS
Provided by Better Homes & Gardens
Prep Time 60 minutes
Yield 24 cupcakes
Number Of Ingredients 7
Steps:
- Let sugar cookie dough stand at room temperature for 20 minutes. Place 1/2 cup sugar cookie dough in a bowl; chill remaining dough to use for Cookie Babies. Add 2 tablespoons flour and desired amount food coloring to dough in bowl. Knead dough until flour and food coloring are incorporated. If dough is sticky, knead in additional 1 tablespoon flour.
- Preheat oven to 350°F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups. Prepare desired cupcake batter as directed, except beat 1/2 teaspoon almond extract in with the liquid in the recipe or cake mix. Place 1 teaspoon cupcake batter in the bottom of each muffin cup. Roll 1 teaspoon portions tinted sugar cookie dough into balls. Place each ball over batter in the muffin cups. Spoon remaining cupcake batter over cookie dough balls, filling each about half full. Bake cupcakes 18 to 20 minutes or until a toothpick inserted into the centers comes out clean. Transfer cupcakes to wire racks to cool completely.
- To decorate, fill a pastry bag fitted with a large star or round tip with Sour Cream Frosting. Pipe a large swirl of frosting on each cupcake. If desired, press a Cookie Baby into frosting to stand upright. Store cupcakes loosely covered in refrigerator.
Nutrition Facts : Calories 402 calories, CarbohydrateContent 68 g, CholesterolContent 55 mg, FatContent 14 g, FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 8 g, SodiumContent 215 mg, SugarContent 55 g
CREAM WAFERS RECIPE | ALLRECIPES
Cookies with a creamy butter filling.
Provided by FARMLIFE
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 5 dozen
Number Of Ingredients 8
Steps:
- Mix flour and 1 cup of butter or margarine thoroughly. Stir in whipping cream and mix well. Chill 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll dough 1/8 inch thick on lightly floured board. Cut into 1 1/2 inch rounds. Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides. Place on un- greased baking sheet. Prick in 4 places with fork. Bake 7 to 9 minutes or until slightly puffed. Put two cooled cookies together with filling.
- To Make Filling: Blend 1/4 cup soft butter, 3/4 cup sifted confectioners' sugar, 1 egg yolk, and 1 tsp. vanilla. If desired, tint with food coloring.
Nutrition Facts : Calories 130.2 calories, CarbohydrateContent 11.8 g, CholesterolContent 30.8 mg, FatContent 8.9 g, FiberContent 0.2 g, ProteinContent 1.1 g, SaturatedFatContent 5.5 g, SodiumContent 56 mg, SugarContent 5.3 g
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