The best part about cookies with a layer from Melissa De Arabian is that you get a double serving in one bite. Cool mint and cream filling is located between two layers of aromatic colored sprinkled cookies based on cream cheese. Bake and little curly pieces of dough, cookies left after molding – perfect, quick, fine baking. Share with friends: 
Time: 1 hour. 35 minutes Difficulty: easy Quantity: 24 pcs. a plus residues of the dough Recipes use volumetric containers of 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Biscuit:
- 1/2 tbsp. softened unsalted butter
- 60 g softened cream cheese
- 3 tbsp. l granulated sugar
- 1 and 1/4 Art. premium wheat flour
- Colored sugar (green, blue, red, silver and white)
Peppermint filling:
- 1/2 tbsp. powdered sugar
- 2 tbsp. l softened butter
- 1 or 2 drops of mint essence
- 1 or 2 drops of red or green food coloring
- Powdered Sugar (optional)
Recipes with similar ingredients: cottage cheese, flour varieties, icing sugar, mint extract
Recipe preparation:
- For cookies: Preheat the oven to 190C. In a bowl of medium sized whisk butter, cream cheese and sugar until smooth with hand mixer. Continuing to whisk at low speed, slowly enter the flour. Use your hands to form a ball of dough and wrap food film. Put in the fridge for 30 minutes to lightly batter hardened.
- On a flour dusted surface, roll out dough with a thickness of 0.3 see Cut as many circles as possible with a small mold and transfer to a greased baking sheet, leaving a distance of 2.5 cm between cookies. Roll out the rest of the dough and repeat the same actions until you use all the dough. In half a cookie cut out the “windows” using a smaller shape (about 2 cm) or manually using a sharp knife. Lay the cut pieces out on baking sheet and sprinkle all the cookies with colored sugar.
- Bake for 12-15 minutes until the edges are golden brown. Refrigerate on a baking sheet for 5 minutes, then transfer to grill to cool completely.
- For the filling: Put sugar in a medium-sized bowl, butter, peppermint essence, food coloring and 1/2 tsp. water and beat at medium speed until the cream becomes homogeneous and airy. Apply a thin layer to the whole cookie mint filling, and top cover with a circle with a “window”. Optional sprinkle with powdered sugar and serve a sandwich of cookies with a layer along with small tenderloin cookies.
