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Strawberry and Cream Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author:

Strawberry-red and fragrant, encasing vanilla-scented cream, these cookies are a memorable treat.

At a glance

Prep
Bake
Total
Yield
approximately 2 dozen filled cookies

Ingredients

Choose your measure:

Dough

Filling

  • 2 cups confectioners' sugar
  • 1/2 cup (8 tablespoons) unsalted butter, soft
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt (extra-fine if you have it)
  • 1 to 2 tablespoons milk or cream

Instructions

  1. Preheat an oven to 350°F. Lightly grease a madeleine pan.
  2. Beat together the confectioners' sugar, salt, baking powder, vanilla extract, butter and Jell-O. When blended, mix in the flour and egg white.
  3. Press 1/2 teaspoonful of dough into each cup, pressing it up the sides and leaving a well in the middle.
  4. Bake for 12 to 14 minutes, until lightly browned on the edges. Remove from the oven and cool for 10 minutes.
  5. Remove the cookies from the pan and place on a rack to finish cooling completely.
  6. To make the filling: Beat the confectioners' sugar, butter, vanilla, and salt, then mix in milk or cream a bit at a time until the filling is spreadable; it should hold its shape.
  7. Drop a scant teaspoonful of filling onto the flat side of half the cookies. Top with remaining cookies.
  8. Let the filling harden for several hours before serving. Store the cookies in airtight containers for several days, or freeze for longer storage.