How to make it

  • For cookies, melt butter in a large saucepan.
  • Add remaining cookie ingredients; mix thoroughly.
  • Drop by scant spoonfuls at least 2” apart onto well-greased cookie sheet (or use parchment paper lining).
  • Bake at 350 degrees for 10 to 12 minutes, until golden.
  • Cool 2 minutes; remove from pan carefully. These are very “lace-y” and will break if handled too roughly.
  • Store the cookies stacked in a covered container.
  • For filling, combine flour and 1 tablespoon sugar in saucepan. Gradually add milk and yolks; mix well.
  • Cook over low heat, stirring constantly, until mixture boils and thickens; cool.
  • In a medium bowl, cream butter with ¼ cup sugar.
  • Gradually add flour mixture, beating well.
  • Cover and keep refrigerated.
  • Note: Filling tends to be lumpy – especially after being chilled - so don’t be alarmed. It will look almost "curdled" after you chill it and then stir it, but that is natural. I didn't want anyone to think they had ruined their filling!
  • To serve, put two cookie bottoms together, sandwich-style, with filling between them. Do not fill more than what you will eat, because they do not store well once they’ve been filled. If you do have leftovers after filling them, try storing them in the refrigerator. I have never done this, so I can't guarantee how the crispy cookie will hold up, but it is worth a try!

Reviews & Comments 3

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  • annieamie 11 years ago
    Thank you for this recipe. I've never made a filled cookie like this yet! I have a few boys around here that are going to love them .. if I decide to share!
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    " It was excellent "
    michellem ate it and said...
    Oh my yes!!! How did I miss these little delights!? Im adding them to my Christmas cookie list. Thanks for letting me know about them!
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  • zena824 12 years ago
    Krum... these sound delightful...Im getting my recipes ready now for the holidays and this will be one of them...Thanks..
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