CUSTARD CREAM COOKIES
easy, quick, and melt in your mouth cookie. Good filled or not filled the choice is yours. All the measurements in this recipe are weighed out on a scale. Received this in 1975 from Leeds England.
Provided by andypandy
Categories Dessert
Time 18m
Yield 40 single cookies
Number Of Ingredients 7
Steps:
- Cream 2 ounces of powdered sugar with the 6 ounces of butter or margarine. Cream well until fluffy.
- Sift the 6 ounces of flour with the baking soda, and custard powder.
- Add dry mixture to the creamed mix and combine well.
- Roll into small balls, and then flatten with the tines of a fork.
- Bake at 325°F on parchment-lined sheet, until bottoms are just turning golden.
- This should be about 8 minutes.
- Remove to cooling rack and cool completely.
- -CREAM FILLING-.
- Combine the last of the 2 ounces powdered icing sugar with the 1 ounce of room temperature butter, until creamy and spreadable.
- Spread frosting on the bottom of one cookie, and top with the bottom of another, to make a filled cookie.
- Note: This recipe is all weighed out measurements.
Nutrition Facts : Calories 62.3, Fat 4, SaturatedFat 1, Cholesterol 1.5, Sodium 52.2, Carbohydrate 6.1, Fiber 0.1, Sugar 2.8, Protein 0.5
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