Bake-Off® Contest 45, 2012
Cincinnati, Ohio

Strawberries & Cream Sugar Cookie Sandwiches

Dress up sugar cookies with a creamy filling, chocolate drizzle and fresh strawberries. Ooh la la!

(14)
(4)
Save and Share
  • prep time 1 hr 15 min
  • total time 1 hr 15 min
  • ingredients 9
  • servings 12
 

Ingredients

1
package Pillsbury™ Ready to Bake!™ refrigerated sugar cookies
1
package (2 oz) pecan chips (1/2 cup)
1
container (8 oz.) mascarpone cheese
2
tablespoons powdered sugar
1/2
teaspoon pure vanilla extract
1/4
cup strawberry preserves
2
tablespoons milk chocolate baking chips
2
tablespoons white baking chips
6
small strawberries, cut in half

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Shape cookies into balls; roll 12 of the cookies in pecans, pressing into dough. Place all of the cookies 2 inches apart on large ungreased cookie sheets.
  • 2 Bake 11 to 15 minutes or until golden brown. Cool on cookie sheets 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  • 3 Meanwhile, in small bowl, stir together mascarpone, powdered sugar and vanilla until blended. Spread 1 heaping tablespoonful mascarpone mixture on bottom of each plain cookie; top each with 1 teaspoon preserves. Top with pecan-coated cookies, bottom side down; press slightly.
  • 4 In small resealable freezer plastic bag, place milk chocolate chips; seal bag. Microwave on High 20 to 30 seconds or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Repeat with another bag and white chips.
  • 5 Squeeze bag to drizzle milk chocolate and white chocolate over top of cookie sandwiches. Top each sandwich with strawberry half. Store in refrigerator.
  • 1 Heat oven to 350°F. Shape cookies into balls; roll 12 of the cookies in pecans, pressing into dough. Place all of the cookies 2 inches apart on large ungreased cookie sheets.
  • 2 Bake 11 to 15 minutes or until golden brown. Cool on cookie sheets 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  • 3 Meanwhile, in small bowl, stir together mascarpone, powdered sugar and vanilla until blended. Spread 1 heaping tablespoonful mascarpone mixture on bottom of each plain cookie; top each with 1 teaspoon preserves. Top with pecan-coated cookies, bottom side down; press slightly.
  • 4 In small resealable freezer plastic bag, place milk chocolate chips; seal bag. Microwave on High 20 to 30 seconds or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Repeat with another bag and white chips.
  • 5 Squeeze bag to drizzle milk chocolate and white chocolate over top of cookie sandwiches. Top each sandwich with strawberry half. Store in refrigerator.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
105mg
105%;
Total Carbohydrate
32g
32%
(Dietary Fiber
0g
0%
  Sugars
21g
21%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012