Transform leftover whipped cream into a delightful baking ingredient with these Whipped Cream Filled Cookies. This recipe cleverly utilizes whipped cream to create a light, flaky dough that is subtly sweetened and marvelously tender. Each cookie is generously filled with a dual-flavored hazelnut spread, offering a delightful contrast between the rich creaminess of the filling and the crisp texture of the cookie shell. These cookies are not only a great way to use up extra whipped cream but also provide a luxurious treat that’s perfect for any occasion.
Why You’ll Love This:
These cookies are a dream for anyone who loves a combination of textures and flavors in their desserts. The whipped cream in the dough makes the cookies exceptionally light and airy, while the hazelnut spread filling adds a creamy, indulgent touch. The use of both white and cocoa hazelnut creams creates a beautiful balance of flavors, making each bite exciting. These cookies are easy to make and are sure to impress with their elegant appearance and delicious taste.
Perfect Occasion:
Whipped Cream Filled Cookies are perfect for tea parties, coffee breaks, or as a refined dessert at family gatherings. They make excellent treats for children’s parties as well, where both kids and adults can enjoy the delightful sweetness. Serve them during festive seasons like Christmas or Easter, or simply as a special treat to brighten up your regular days.
Decoration Tips:
For an extra touch of elegance, dust the cookies with powdered sugar or cocoa powder before serving. This not only enhances their visual appeal but also adds an extra layer of flavor. If you’re serving these cookies at a special event, consider drizzling them with melted chocolate or a simple icing for a more decadent finish. Placing them on a decorative plate lined with doilies can also enhance their presentation, making them even more inviting.
Ingredients:
- 120 g whipped cream
- 35 g oil
- 1 egg
- 180 g all-purpose flour (extra for dusting)
- 20 g cornstarch
- 1 heaping tablespoon powdered sugar
- 5 g baking powder
- Hazelnut spread (white and cocoa flavors), as needed for filling
Begin by mixing the whipped cream with the egg and oil in a large bowl. Sift in the flour, cornstarch, powdered sugar, and baking powder, and quickly mix to form a smooth dough. Roll out the dough on a lightly floured surface to a thickness of 2-3 mm. Use a cookie cutter to cut out circles from the dough.
Place a teaspoon of hazelnut spread (you can use one flavor or a mix of both white and cocoa) in the center of a dough circle. Top with another dough circle, and press the edges firmly to seal. Use the same cookie cutter to trim any excess dough and ensure a uniform shape.
Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit) and bake the cookies for about 15 minutes, until lightly golden.
Enjoy these Whipped Cream Filled Cookies, a delightful way to turn leftover whipped cream into an elegant and tasty treat!
