Stuffed Cookies For the Holiday
Choose your own holiday cookie adventure! Try filling the regular cookie recipe with pumpkin custard and adding a little cinnamon to the glaze. Or make chocolate cookies with raspberry jelly and a raspberry glaze. Maybe chocolate pieces as the filling and a marshmallow glaze. Reminiscent of your favorite holiday pie, only easier to transport to and from grandma’s house! They also make a great gift.
Cookie Top & Bottom
3 Cups Flour
1/2 tsp Salt
1/2 tsp Baking Soda
4 Egg yolks
1 1/4 Cups Cold Butter
3/4 Cup Heavy Cream
Mix flour, salt, baking soda, and powdered sugar in a medium sized bowl.
Separate egg yolks, and cut the butter into small pieces.
Mix egg yolks and butter into the flour mixture, then slowly add cream while mixing.
Mix until the dough forms a sticky ball, (About 2-3 Min. in a stand mixer).
Cover dough and chill for an hour.
Preheat oven to 350 degree.
Roll out 1/2 the chilled dough on a floured surface, (about 1/8th of an inch thick) using a circle cookie cutter (I use a wide mouth Mason Jar lid, this makes just over 2 dozen cookies).
Put half the cookies on a floured baking sheet, fill with desired filling leaving 1/4-1/2 inch of space around the edge. Be sure that your filling is completely cool.
Roll the top cookies out a bit bigger that the bottom cookie. Cover the bottom cookie and filling with larger top cookie. Press your finger around the edge of cookies to seal the top and bottom together, go around the edge with a fork like on a pie (if desired).
Bake until golden brown on top (about 10 min.) Rotating the pan half way through.
Let cool for about 5 min on the Baking sheet the move to a cooling rack until completely cool.
Repeat with the rest of the dough.
When completely cool top with glaze.
Whatever filling you choose, make sure that it is cold when the cookies are assembled. Chocolate bar or candy pieces
Homemade custard ( you can mix with any flavored jam or pumpkin purée to make different flavors)
Pudding (Homemade or Instant)
1 1/2 Cups Powdered Sugar
3 Tbs Heavy cream
Stir until smooth
Cookies may freeze for a couple months and last in the fridge for 4-5 days. Package in an air tight container or freezer gallon bags.
Chocolate Cookie Variation
Add an extra 1/2 Cup of powdered sugar, and 1/4 Cup of unsweetened cocoa powder to the dry ingredients. Also add an extra 1/8-1/4 Cup of heavy cream