Cream-filled cookies.
Simple, quick, and incredibly delicious.
These cream-filled cookies are so good they melt in your mouth. Imagine a special crumbly shortcrust pastry and lots of cream, all with a delicate vanilla aroma and flavor. That’s how these delicious cookies are born.
Cream-filled cookies can be made in no time and are perfect for any occasion and the whole family. Try them 🙂 They will win you over at the first taste 🙂
Also try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Cookie Ingredients:
- 2 3/4 cups all-purpose flour
- 1/3 cup potato starch
- 1 large egg
- 1 egg yolk
- 1 cup powdered sugar
- 5.3 oz butter (at room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 pinch salt
- 2 cups heavy whipping cream
- 3 teaspoons cornstarch (cornstarch, it's tasteless and prevents the cream from deflating)
- 1/2 cup powdered sugar
- 1 tablespoon vanilla extract
- to taste powdered sugar (for finishing)
Tools
- 1 Electric Whisk
- 1 Pastry Board
- 1 Rolling Pin
- 1 Bowl
- 1 Oven
- 1 Sieve
Steps
Mix the sugar with the sifted flour, starch, and baking powder.
Place the mixture on a pastry board, add the butter in pieces, and start kneading until you get a crumbly mixture.
At this point, make a well in the center where you’ll add the egg, yolk, grated lemon zest, vanilla, and a pinch of salt. Knead quickly with your fingertips and then with your hands until you form a smooth and homogeneous dough (You can also knead with a stand mixer with the K-beater).
Shape into a ball and place in a clean dish towel or food wrap for at least 30 minutes in the fridge.
Preheat the oven to 350°F static.
Take the dough and roll it out to a thickness of about 1/4 inch. Use a pastry cutter to make many discs and place them on one or more baking sheets lined with parchment paper (gather the scraps and make more cookies), continue this way until the dough is finished.
Bake in a hot oven at 350°F for about 12 minutes, depending on your oven; they should lightly brown.
Let cool.
Once the cookies are cool, put the cream in a bowl, add the powdered sugar, sifted cornstarch, and vanilla, and whip with an electric mixer until you get a nice fluffy, well-whipped cream (the cream should be firm, otherwise it will spill out as soon as you bite into a cookie; cornstarch is tasteless and will help keep your cream well-whipped). Taste for sweetness, and add a little more sugar if you like.
Fill the cookies two by two by placing the cream in the center, and place the filled cookies on a tray.
Finally, dust with some powdered sugar.
The cream-filled cookies are ready to be enjoyed… ENJOY YOUR DESSERT!
Put the flour and sugar, starch, and baking powder in the Thermomix bowl 3 seconds speed 3.
Add the egg, yolks, grated lemon zest, a pinch of salt 20 seconds speed 5.
Place the dough in a clean dish towel or food wrap 30 minutes in the fridge.
Prepare the cookies and fill them as indicated above.
Cream-filled cookies should be stored in the fridge.
Also try the Neapolitan Delights, find the recipe BY CLICKING HERE.
And those with chocolate, the recipe HERE.
CLICK HERE TO LIKE MY FACEBOOK PAGE, for you every day lots of recipes.
SIGN UP BY CLICKING HERE TO MY FACEBOOK GROUP.
CLICK HERE TO FOLLOW ME ON INSTAGRAM
CLICK HERE TO FOLLOW ME ON PINTEREST
ENABLE PUSH AND MESSENGER NOTIFICATIONS, YOU WILL RECEIVE MY RECIPES FOR FREE EVERY DAY ON YOUR SMARTPHONE.
And if you make one of my recipes, send me a photo, I will be happy to publish it on my Facebook page.
