Strawberries & Cream Sugar Cookie Sandwiches

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

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

Directions

  1. 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. 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. 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. 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. 5 Squeeze bag to drizzle milk chocolate and white chocolate over top of cookie sandwiches. Top each sandwich with strawberry half. Store in refrigerator.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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