These Marshmallow Creme Flower Cookies are going to steal the show this year. Buttery cookies filled with marshmallow fluff and three berry filling and topped with pretty candies – yep! Gorgeous!
~Ingredients:
-Cookie:
2 Cups All Purpose Flour.
3/4 Cup Butter.
2/3 Cup Granulated Sugar.
1 Egg Yolk.
-Marshmallow Berry Filling:
7.5 oz Marshmallow Fluff.
2 Tablespoon Three Berry Preserves.*
-Topping:
Jellybeans.
~Directions:
-Making the Cookie:
Step 1: Put the flour and the butter in a food processor and pulse until it resembles small crumbs.
Step 2: Add in the sugar and egg yolk and process until the mixture begins to form a dough. The dough will still be crumbly.
Step 3: Knead the dough on a lightly floured surface until it comes together and is smooth.
Step 4: Wrap up in clear wrap and refrigerate for 30 minutes.
Step 5: Preheat oven to 350 degrees. Line two baking trays with parchment paper or lightly grease.
Step 6: Roll out the dough on a lightly floured surface to 1/4 inch thickness.
Step 7: Cut out the cookies with a cookie cutter.
Step 8: Place on cookie tray and bake for 10 minutes or just until you see a little color. Do not over bake!
Step 9: Cool completely on a wire rack before filling with the marshmallow berry filling.
-Making the Marshmallow Berry Filling:
Step 10: Combine the marshmallow fluff and the triple berry preserves in a small bowl.
Step 11: Once the cookies are cooled, spread 1 tablespoon of filling onto the bottom cookie and place another cookie on top.
Step 12: Top with jellybeans or any decoration of your choice or leave plain.
Step 13: Keep the cookies refrigerated when not serving.
Step 14: Eat and Enjoy!
~Recipe Notes:
*You can find the triple berry preserves in the same aisle as the jams and the jellys.
Enjoy!
Please leave us a picture in the comments below if you make it or have any questions!
XoXo Hannah and Hailey :)