Recipes

Berry Stuffed Vanilla Cookies

  • SERVES:
    6
  • PREP TIME:
    15
    minutes
  • BAKE TIME:
    20
    minutes
  • TOTAL TIME:
    35
    minutes

ingredients

  • 1 Package Regular TENDERFLAKE Pie Shells - thaw according to package directions
  • 2 Cups (500 mL) Mixed Berries - Strawberries, Blackberries, Raspberries, Blueberries
  • 2 Tablespoons (30 mL) Tapioca Flour
  • 2 Tablespoons (30 mL) Boiling water
  • 2 Tablespoons (30 mL) Honey
  • 2 Tablespoons (30mL) Coconut Butter
  • 2 Tablespoons (30mL) Melted Butter
  • 1 Cup (250mL) Icing Sugar
  • 1 Tablespoon (15mL) Water
  • ¼ Teaspoon (1.25mL) Vanilla Paste
  • ¼ Cup (60 mL) Dried Edible Flowers

directions

  1. PREHEAT oven to 375°F (190°C)
  2. Line a large cookie sheet with parchment paper
  3. Mash berries to release juices
  4. Place Mixed Berries into a saucepan and cook over Medium High heat with Tapioca Flour and Honey for approximately 5 minutes
  5. Remove from heat and allow to cool and thicken up
  6. On a floured working surface, roll out each crust and cut into 3 ½"-4" inch rounds
  7. Spoon approximately 1 Tablespoon (15mL) of filling onto centre of 6-8 pastry rounds
  8. Cover each with another pastry round and crimp the edges OR Press the edges together with a fork dipped in flour
  9. Transfer the stuffed cookies onto a lined baking sheet and cook at 375°F (190°) for 15 minutes until golden
  10. Remove from oven and allow to cool to Room Temperature
  11. In a bowl, mix together Coconut Butter, Melted Butter, Icing Sugar and Vanilla Bean Paste and drizzle over cooled cookies
  12. Sprinkle with Dried Edible Flowers