Recipe of the Day:

This is by far my family’s favorite cookie. People have always assumed they are extraordinarily hard to make because of the delicate pastry and WOW, the butter cream filling. But quite frankly…they are a breeze to make. Keep that to yourselves, K?? When we ran our catering business, Kneadful Things, we probably made well over 10,000 over the 12 years we were in business. Below is a picture tutorial/recipe. As always gather all your ingredients before you start.


You will need:

  • 2 cups flour
  • 1/3 cup heavy cream
  • 2 sticks butter at room temp (do not substitute)
  • sugar for coating cut outs
  • cookie cutter of your choice (the fluted ones like shown work BEAUTIFULLY)
  • flour for dusting your work area
  • Set your oven to 375

For Filling:

  • 1 stick softened butter
  • 4-5 cups confectioners sugar
  • flavoring of choice (I use 1 tsp vanilla extract, and a 1/2 tsp coconut & lemon)
  • Coloring if you like

I use parchment lined cookie sheets.

Cut the butter into the 2 cups of flour with a pastry cutter or fork until it is mealy…like cornmeal. Add cream all at once and mix until thoroughly incorporated.


Roll 1/3 the dough out adding just enough flour to keep it from sticking to the surface (I use a silicone mat). DO NOT over work your dough or your cookies will be tough. Cut what you can from this rolling and set the scraps to the side to use ONE more time. After the second rolling, discard the dough – too “used” to use, ya know?


Place your cut outs into a plate of sugar to coat.


Place the cookies on a parchment lined baking sheet and prick each one with a fork (3-4 times- no need to get “creative” like Husband!).


Bake about 10-11 minutes until set…not browned. Remove to a wire rack till cooled.


Mix your filling ingredients with a mixer until light. Spread one cookie and top with another. Makes a YUMMY sandwich cookie and delish with a great cup of Farmhouse Blend Coffee!


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These look fantastic… I am not much of a baker, but I think I could manage these maybe to bring to a brunch sometime. Thanks for the great blog! I’ll be reading. 🙂

These look addicting. Cruelly addicting.

I can’t wait to make them.

Um, please tell me they taste awful. Really. If I made those I doubt they would make it to the ‘filling’ stage……….I would eat them right off of the cooling rack!

I’m sure they would taste delish with the coffee. I have made 2 pots already of the FarmHouse blend and am addicted already! Do you sell the coffee online anywhere?

Coffee loving Blog people out there: You MUST try this blend. NO bitterness and a fantastic aroma.

Those look so good.

I am for sure going to make them. Your tomato soup too.


ooh now that looks like the easy type of recipe I could make with my two children, thanks for sharing it 🙂

I made a small batch of these today. I used almond extract in them along with vanilla. Yummy! I do want to ask, though: how thin is the dough to be rolled out? Also, I stuck one in the freezer to try in a few weeks. Do they do well in the freezer? I was thinking if they do well, I could do some for my daughter’s wedding in November.

I roll them out about 1/8 inch thick. The dough doesnt do well in the freezer but the cookies freeze VERY well…and a perfect wedding cookie! For my daughters wedding we did 20 dozen I think.

Oh. My. I must try making these. They look incredible. Oh, and I love your writing style!

Ohh these look really wonderful. Thank you posting, we will try them. Clarice


I have been a quiet blog reader for a little while now. You don’t know it, but I have made these cookies twice and am now the envied cookie maker of my small community! Everyone wants this recipe…and oh! it’s so hard to give away! Anyway, I have a couple questions:
The cookies come out so deliciously delicate that I break many in the “coming from the cookie sheet” and frosting stages. Am I not kneeding enough or something? I follow the ingredients exactly.
Also: have you made a chocolate version? I had a moment of inspiration: chocolate cookie/mint filling for Christmas.
Any advice would be well accepted! Please email me.

i really need to know where you got the adorable little rectangle cookie cutter! i want to make these but i really would like to have the cookie cutter, but i cant find it any where online

jan davies

hello dear,
can you specify what type of cream you use for these ,,by now infamous!, cookies please as i need to “translate” it to british made product.
also, please be safe this week.
kind regards,

Ohhh YEAH!!! It wasnt missing…there it is at the top under YOU WILL NEED. It probably needs to be in plainer sight but its there! Thanks for calling it to my attention.

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