simple cookies filled with f lavorsimple cookies filled with f lavor Indulge your love for cookie baking with 60 fresh and creative recipes. Cookie expert Megan Neveu turns the ordinary into extraordinary with aromatic herbs such as rosemary and thyme, sweet spices such as cinnamon and cardamom and bright fruits such as orange, lemon and cranberry— masterfully paired to create beautifully balanced flavor. Each bite will light up your taste buds and have you dreaming of cookies for days. What’s more, the very act of making these cookies is an absolute delight for the senses as you take in the aroma of chopped fresh rosemary, roasted nuts or citrus zest. Featured cookies include: “ Megan has a knack for blending the familiarity of the humble cookie with elevated flavors that delight the senses.” —SARAH CRAWFORD, creator of Broma Bakery “ I’ve never been more excited about a collection of flavors and textures. Megan has created recipes beyond my sweetest dreams!” —TESSA HUFF, author of Layered and Icing on the Cake “ These unique recipes will cure all of your cookie cravings. I literally want to make every single recipe.” —MARIA LICHTY, author of Two Peas & Their Pod Cookbook “ This is not your average cookie book. Every recipe has a fun twist with unexpected but delicious flavor pairings.” —JENNA BARNARD, creator of Butternut Bakery “ This cookbook is full of so many wonderful cookie recipes! I want to bake every single one!” —STEPHANIE RUTHERFORD, creator of Stephanie’s Sweet Treats Apple Spice Cinnamon Roll Cookies Lemon Thyme Cookie Bars Nutella®-Filled Chocolate Sugar Cookies Raspberry Cardamom Cookies Pumpkin-Spiced Chocolate Pinwheels Blood Orange Rosemary Cookies PB and J Thumbprints Gingerbread Cookie Bars Maple-Frosted Sour Cream Cookies Bourbon Toffee Chocolate Chip Cookies Cookies, shortbread, bars, brookies, even whoopie pies—the possibilities are endless with these imaginative and charming confections. Your new favorite cookie is waiting inside, so get out your mixer to find your baking bliss! suga r suga r ++ spice spice co ok ies co ok ies megan neveu megan neveu COOKING / Courses & Dishes / Cookies US $23.99 / CAN $30.99 megan neveu is the writer and photographer of the baking blog Olives + Thyme and is known for putting a unique spin on classic baking recipes. She lives in Texas with her two children. megan neveu sugarsugar ++ spicespice cookiescookies creative recipes for home bakingclassics: warm and cozy 27 pumpkin snickerdoodle cookie sandwiches makes 16 cookie sandwiches These little pumpkin-filled cookies are full of fall flavor and deliciously irresistible textures. From the soft and fluffy pumpkin-spiced cookies with a spiced sugar coating to the sweet and tangy maple cream cheese frosting, these cookies are made for fall. Enjoy these cookies sandwiched together or alone with the buttercream and a dusting of cinnamon on top. INGREDIENTS for the pumpkin snickerdoodle cookies 2½ cups (300 g) all-purpose flour 2 tsp (6 g) pumpkin spice 2 tsp (5 g) cornstarch 1 tsp cream of tartar ½ tsp baking soda ½ tsp salt ¾ cup (170 g) unsalted butter, room temperature ¾ cup (150 g) granulated sugar ½ cup (100 g) light brown sugar 1 large egg yolk, room temperature ½ cup (125 g) pumpkin puree 2 tsp (10 ml) vanilla extract for the spiced sugar ¼ cup (50 g) granulated sugar 1 tsp ground cinnamon DIRECTIONS To make the cookies, in a medium mixing bowl, whisk the flour, pumpkin spice, cornstarch, cream of tartar, baking soda and salt until well combined. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium for 3 to 4 minutes, or until light and fluffy. Scrape the bottom and sides of the bowl as needed. On low, mix in the egg yolk, pumpkin puree and vanilla until smooth and well combined. On low, mix the dry ingredients into the wet until just combined. Cover the dough with plastic wrap, and chill it in the fridge for 60 minutes. Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper. To make the spiced sugar, in a wide, shallow bowl, whisk the sugar and cinnamon until well combined. Set aside. Scoop 1-tablespoon (15-g) amounts of chilled dough into your hands, roll them into balls and then roll the balls in the spiced sugar, coating them evenly. Place them onto the baking sheets, spacing them 2 inches (5 cm) apart. Bake for 10 to 12 minutes, or until the edges are set and lightly golden brown. Cool the cookies on the hot baking sheet for 3 to 4 minutes. Transfer to a cooling rack to cool completely to room temperature. (continued)classics: warm and cozy 27 pumpkin snickerdoodle cookie sandwiches makes 16 cookie sandwiches These little pumpkin-filled cookies are full of fall flavor and deliciously irresistible textures. From the soft and fluffy pumpkin-spiced cookies with a spiced sugar coating to the sweet and tangy maple cream cheese frosting, these cookies are made for fall. Enjoy these cookies sandwiched together or alone with the buttercream and a dusting of cinnamon on top. INGREDIENTS for the pumpkin snickerdoodle cookies 2½ cups (300 g) all-purpose flour 2 tsp (6 g) pumpkin spice 2 tsp (5 g) cornstarch 1 tsp cream of tartar ½ tsp baking soda ½ tsp salt ¾ cup (170 g) unsalted butter, room temperature ¾ cup (150 g) granulated sugar ½ cup (100 g) light brown sugar 1 large egg yolk, room temperature ½ cup (125 g) pumpkin puree 2 tsp (10 ml) vanilla extract for the spiced sugar ¼ cup (50 g) granulated sugar 1 tsp ground cinnamon DIRECTIONS To make the cookies, in a medium mixing bowl, whisk the flour, pumpkin spice, cornstarch, cream of tartar, baking soda and salt until well combined. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium for 3 to 4 minutes, or until light and fluffy. Scrape the bottom and sides of the bowl as needed. On low, mix in the egg yolk, pumpkin puree and vanilla until smooth and well combined. On low, mix the dry ingredients into the wet until just combined. Cover the dough with plastic wrap, and chill it in the fridge for 60 minutes. Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper. To make the spiced sugar, in a wide, shallow bowl, whisk the sugar and cinnamon until well combined. Set aside. Scoop 1-tablespoon (15-g) amounts of chilled dough into your hands, roll them into balls and then roll the balls in the spiced sugar, coating them evenly. Place them onto the baking sheets, spacing them 2 inches (5 cm) apart. Bake for 10 to 12 minutes, or until the edges are set and lightly golden brown. Cool the cookies on the hot baking sheet for 3 to 4 minutes. Transfer to a cooling rack to cool completely to room temperature. (continued)classics: warm and cozy 2928 sugar + spice cookies pumpkin snickerdoodle cookie sandwiches (continued) for the maple cream cheese buttercream ½ cup (113 g) unsalted butter, room temperature 4 oz (113 g) cream cheese, room temperature 2 tbsp (30 ml) maple syrup 1 tbsp (15 ml) milk ½ tsp ground cinnamon ½ tsp vanilla extract ¼ tsp salt 3 cups (360 g) confectioners’ sugar While the cookies cool, make the maple cream cheese buttercream. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese for 3 to 4 minutes, or until creamy and well combined. Scrape the bottom and sides of the bowl as needed. On low, beat in the maple syrup, milk, cinnamon, vanilla and salt until smooth and well combined. On low, slowly add the confectioners’ sugar, ½ cup (60 g) at a time. Once fully combined, taste and adjust the flavors as needed. To assemble the cookie sandwiches, apply your desired amount of frosting to the bottom of one cookie. Place the bottom of another cookie to the frosted side of the first cookie and gently press together. Store cookies with frosting in an airtight container in the fridge. parsnip thumbprints makes 28 cookies Although they are similar to carrots, parsnips may not be the first root vegetable you think of for baking, but they impart a wonderful spicy sweetness to anything they are baked into. With hints of licorice from the parsnips, these thumbprint cookies are sweet, spicy and a little unexpected. The honey cream cheese frosting complements and enhances the flavors of the soft, cake-like and spicy cookies it fills. If you’re a fan of carrot cake, you will love these. Additionally, if parsnips are unavailable, carrots make an excellent replacement in this recipe. INGREDIENTS for the parsnip thumbprint cookies 1½ cups (180 g) all-purpose flour ½ cup (56 g) almond flour 1 tsp ground cinnamon 1 tsp ground ginger ½ tsp ground cloves ½ tsp salt ¾ cup (170 g) cubed unsalted butter, cold ½ cup (100 g) light brown sugar ¼ cup (50 g) granulated sugar 1 large egg yolk, room temperature 2 tsp (10 ml) vanilla extract 1 cup (100 g) finely shredded parsnips 1½ cups (168 g) finely chopped walnuts DIRECTIONS Line a large plate or small baking sheet with parchment or wax paper. This is just for chilling the cookie dough balls and will not be used for baking. To make the cookies, in a medium mixing bowl, whisk together the all-purpose flour, almond flour, cinnamon, ginger, cloves and salt until well combined. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 2 to 3 minutes, or until smooth. With the mixer on low, slowly add in the brown sugar and granulated sugar. Beat on medium-low speed until well combined. Increase the mixing speed to medium for 1 minute. Scrape the bottom and sides of the bowl as needed. With the mixer on low, mix in the egg yolk and vanilla. On low, mix the dry ingredients into the wet until just combined. Fold in the shredded parsnips until well combined. Place the walnuts in a bowl. Scoop a 1-tablespoon (15-g) amount of cookie dough into your hands. Roll it into a smooth ball shape, then roll the ball in the chopped walnuts. Place the coated cookie dough ball onto the lined plate or baking sheet. Repeat for the remaining dough. Use a wine cork, your thumb or the back of a teaspoon to create an indentation in the center of each cookie. Place the cookie dough in the fridge to chill for 30 to 60 minutes, or until solid. Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Place each of the dough balls on the baking sheet, spacing them 2 inches (5 cm) apart. Bake the cookies for 12 to 14 minutes, or until the edges of the cookies are set and a light golden brown color. Cool the cookies on the pan for 5 minutes. While they are still warm, use your thumb or the teaspoon to remake the indentation. Transfer the cookies to a cooling rack to cool to room temperature. (continued)herbs: bright citrus and woodsy essence 115 fresh mint chocolate sandwich cookies makes 16-17 sandwich cookies Mint and chocolate are such a classic and refreshing pairing. No cookie book would be complete without at least one mint chocolate cookie. These sandwich cookies take that classic pairing and turn them into the cutest, most refreshingly delicious little cookies you could ask for. They are flavored with sweet and spicy cinnamon, while the fresh mint buttercream is infused with both fresh mint and mint extract. The result is a little sandwich cookie that looks and tastes just like mint Oreos . . . but better. INGREDIENTS for the mint chocolate cookies 1¾ cups (210 g) all-purpose flour, plus more as needed 2 tsp (6 g) ground cinnamon 1 tsp cornstarch ½ tsp baking powder ½ tsp salt ¾ cup (170 g) unsalted butter, room temperature ¾ cup (150 g) granulated sugar 1 tsp instant espresso powder ½ cup (48 g) Dutch process cocoa powder 1 large egg, room temperature DIRECTIONS To make the cookies, in a medium mixing bowl, whisk together the flour, cinnamon, cornstarch, baking powder and salt until well combined. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and espresso powder on medium speed for 3 minutes or until well combined. Scrape the bottom and sides of the bowl as needed. On low, cream in the cocoa powder until smooth and well combined. Scrape the bottom and sides of the bowl as needed. Mix in the egg until smooth and well combined. With the mixer on low, mix the dry ingredients into the wet until just combined. If the dough feels too sticky, mix in 2 to 3 tablespoons (15 to 23 g) of additional flour until the dough feels tacky. Divide the dough into two equal pieces. Set one piece in the mixing bowl. Drop the second piece onto a large piece of parchment paper, and place a large piece of plastic wrap over it. Roll out the dough to a ¼-inch (6-mm)-thick “sheet.” Fully wrap the dough in the plastic wrap. Repeat for the remaining dough ball. Place both “sheets” in the fridge to chill for at least 2 hours and up to overnight. (continued)herbs: bright citrus and woodsy essence 115 fresh mint chocolate sandwich cookies makes 16-17 sandwich cookies Mint and chocolate are such a classic and refreshing pairing. No cookie book would be complete without at least one mint chocolate cookie. These sandwich cookies take that classic pairing and turn them into the cutest, most refreshingly delicious little cookies you could ask for. They are flavored with sweet and spicy cinnamon, while the fresh mint buttercream is infused with both fresh mint and mint extract. The result is a little sandwich cookie that looks and tastes just like mint Oreos . . . but better. INGREDIENTS for the mint chocolate cookies 1¾ cups (210 g) all-purpose flour, plus more as needed 2 tsp (6 g) ground cinnamon 1 tsp cornstarch ½ tsp baking powder ½ tsp salt ¾ cup (170 g) unsalted butter, room temperature ¾ cup (150 g) granulated sugar 1 tsp instant espresso powder ½ cup (48 g) Dutch process cocoa powder 1 large egg, room temperature DIRECTIONS To make the cookies, in a medium mixing bowl, whisk together the flour, cinnamon, cornstarch, baking powder and salt until well combined. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and espresso powder on medium speed for 3 minutes or until well combined. Scrape the bottom and sides of the bowl as needed. On low, cream in the cocoa powder until smooth and well combined. Scrape the bottom and sides of the bowl as needed. Mix in the egg until smooth and well combined. With the mixer on low, mix the dry ingredients into the wet until just combined. If the dough feels too sticky, mix in 2 to 3 tablespoons (15 to 23 g) of additional flour until the dough feels tacky. Divide the dough into two equal pieces. Set one piece in the mixing bowl. Drop the second piece onto a large piece of parchment paper, and place a large piece of plastic wrap over it. Roll out the dough to a ¼-inch (6-mm)-thick “sheet.” Fully wrap the dough in the plastic wrap. Repeat for the remaining dough ball. Place both “sheets” in the fridge to chill for at least 2 hours and up to overnight. (continued)116 sugar + spice cookiesherbs: bright citrus and woodsy essence 117 fresh mint chocolate sandwich cookies (continued) for the fresh mint buttercream 20 fresh mint leaves, roughly torn or chopped ½ cup (113 g) unsalted butter, room temperature 2 cups (240 g) sifted confectioners’ sugar 1 tbsp (15 ml) milk, plus more as needed 1 tsp vanilla extract ¼ tsp salt ½ tsp mint extract (optional) Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper. Remove one sheet of chilled dough. Unwrap the dough and place it onto a piece of parchment paper. Using a small 2-inch (5-cm) biscuit or cookie cutter, cut out rounds of chilled dough. Gently lift the cut pieces onto the baking sheets. Space the cookies 2 inches (5 cm) apart. They shouldn’t spread too much while baking. Bake for 9 to 11 minutes, or until set. Keep the cookies on the hot baking sheets for 3 minutes before transferring them to a cooling rack to cool to room temperature. While the first batch of cookies bakes, pull out the second dough sheet and repeat the process. For any excess dough, gently gather the excess dough, roll it back into a ball in plastic wrap, chill it in the fridge until it can hold its shape, and then roll out and cut again; repeat until all the dough is used up. While the cookies cool, make the fresh mint buttercream. In the bowl of a stand mixer fitted with the paddle attachment, add the mint leaves. Turn the mixer on low to “muddle” the mint. Add the butter and mix on low until smooth and well combined. Mix in the confectioners’ sugar ½ cup (60 g) at a time. Mix in the milk, vanilla and salt. Mix on low until all the ingredients are smooth and well combined. If you would like more mint flavor, add the mint extract. If the buttercream is too thick, add 1 teaspoon more milk at a time, up to 2 tablespoons (30 ml), or until the buttercream reaches your desired consistency. To assemble, apply your desired amount of frosting to the bottom of one cookie. Place the bottom of another cookie on the frosting side of the first cookie and gently press together. Enjoy! soft lemon cardamom makes 22 cookies These cookies are exactly as their name describes! They are pillowy, buttery and packed full of lemon flavor. Enjoy these plain for a simple, not-too-sweet morning treat that pairs nicely with tea or coffee, or top them with the sweet and tangy lemon cream cheese frosting for the ultimate lemon delight. INGREDIENTS for the soft lemon cardamom cookies 2 cups (240 g) cake flour ¾ cup (90 g) all-purpose flour ¾ tsp ground cardamom (see tip) 1 tsp baking soda ½ tsp baking powder ½ tsp cream of tartar ¼ tsp salt ¾ cup (150 g) granulated sugar Zest of 2 lemons ½ cup (113 g) unsalted butter, room temperature ¾ cup (90 g) confectioners’ sugar 1 large egg, room temperature 1 tsp lemon extract 1 tsp vanilla extract ½ cup (120 ml) sour cream, room temperature DIRECTIONS In a medium mixing bowl, whisk together the cake flour, all-purpose flour, cardamom, baking soda, baking powder, cream of tartar and salt until well combined. In the bowl of a stand mixer fitted with the paddle attachment, mix the granulated sugar and zest on low speed until the texture resembles wet sand. Add the butter and confectioners’ sugar and cream on medium speed for 3 to 4 minutes, or until light and fluffy. Scrape the bottom and sides of the bowl as needed. One at a time, mix in the egg, lemon extract, vanilla and sour cream until smooth and well combined. On low speed, mix the dry ingredients into the wet until just combined. Cover the dough with plastic wrap and chill it in the fridge for at least 2 hours and up to overnight. Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper. Scoop 2-tablespoon (30-g) amounts of cookie dough onto the baking sheets, spacing them 2 inches (5 cm) apart. Slightly flatten each cookie with the palm of your hand or the back of a measuring cup. Bake for 8 to 9 minutes, or until the edges are set and a finger lightly pressed into the center of the cookie bounces back. The cookies will still be light in color. Keep the cookies on the hot baking sheets for 5 minutes before transfer- ring them to a cooling rack to cool to room temperature. (continued)150 sugar + spice cookiesfruit: fresh and floral 151 homemade strawberry pop-tart® cookie bars (continued) for the strawberry jam glaze 1 cup (120 g) confectioners’ sugar 2 tbsp (30 ml) strawberry preserves 1–2 tbsp (15–30 ml) heavy cream Sprinkles, for topping Preheat the oven to 350°F (180°C). Remove the pan from the fridge and place it straight into the oven to bake for 35 to 40 minutes, or until the top is lightly golden brown and the jam bubbles on the sides. The edges of the cookie bars will pull slightly from the pan. Cool the cookies in the pan for 30 minutes. Take a butter knife and gently run it along the unlined sides of the pan to loosen any stuck pieces of baked preserves. Place the entire pan in the fridge for 2 hours to set. When it’s time to apply the glaze, carefully remove the bars from the pan using the overhangs. To make the glaze, in a medium mixing bowl, whisk together the confectioners’ sugar, strawberry preserves and 1 tablespoon (15 ml) of the heavy cream until well combined and a thick glaze forms. Add the second tablespoon (15 ml) of heavy cream if needed. Spread the glaze on top of the chilled bars. Top with sprinkles and slice. spiced vanilla cranberry sandwich cookies makes 16-17 sandwich cookies These cute sandwich cookies are full of festive holiday flavor. The spiced vanilla cookie is the perfect blend of texture and flavor contrasts, with a slightly crisp bite complementing the creamy texture of the filling. Warming flavors such as cinnamon, nutmeg and clove provide a spicy balance to the sweet, bright and tart flavor of the cranberry filling. INGREDIENTS for the spiced vanilla cookies 1½ cups (180 g) all-purpose flour, plus more as needed ⅓ cup (30 g) almond flour 2 tsp (6 g) ground cinnamon ½ tsp ground nutmeg ¼ tsp ground cloves ¼ tsp baking powder ¼ tsp salt ¾ cup (170 g) unsalted butter, room temperature ½ cup (100 g) granulated sugar Zest of ½ medium orange 1 large egg, room temperature 1 tsp vanilla extract for the cranberry puree 2 cups (200 g) fresh or frozen cranberries 3 tbsp (38 g) granulated sugar Zest of ½ medium orange 2 tbsp (30 ml) freshly squeezed orange juice DIRECTIONS To make the cookies, in a medium mixing bowl, sift and whisk the all- purpose flour, almond flour, cinnamon, nutmeg, cloves, baking powder and salt until well combined. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 2 to 3 minutes, or until well combined. Scrape the bottom and sides of the bowl as needed. Mix in the zest. Add the egg and vanilla, mixing on low speed for 20 to 30 seconds, or until each is incorporated. Scrape the bottom and sides of the bowl as needed. Beat on medium speed for 30 seconds to fully mix and incorporate everything. Add one half of the dry ingredients into the wet, mixing on the lowest speed until just combined. Repeat with the remaining dry ingredients. Scrape the bottom and sides of the bowl as needed. If the dough feels too sticky to handle, add in up to 2 to 3 tablespoons (16 to 24 g) of additional all-purpose flour, 1 tablespoon (8 g) at a time, until the dough feels tacky, but not overly sticky. Divide the dough into two equal pieces. Set one piece back in the mixing bowl. Drop the second piece onto a large piece of parchment paper. Place a large piece of plastic wrap over the single ball of dough. Roll out the dough to a ¼-inch (6-mm)-thick “sheet.” Fully wrap the dough in the plastic wrap. Repeat for the remaining dough ball. Place the cookie dough in the fridge to chill for at least 2 hours and up to overnight. While the cookie dough chills, make the cranberry puree. Heat the cranberries, sugar, zest and orange juice in a small saucepan or pot over medium-high heat for 4 to 5 minutes, or until the cranberries “pop” and begin to break down into a thick mixture. Remove from the heat to cool slightly. Pour the warm, but not hot, cranberries into a food processor. Process until completely smooth. Place a mesh strainer over a medium mixing bowl. Pour the cranberry puree into the mesh strainer. Press the puree through the strainer for a smoother puree. Cool the puree to room temperature before making the filling. (continued)fruit: fresh and floral 153 spiced vanilla cranberry sandwich cookies (continued) for the cranberry filling ¾ cup (170 g) unsalted butter, room temperature ⅓ cup (80 ml) prepared cranberry puree 1 tsp vanilla extract ¼ tsp salt 2½–2¾ cups (300–330 g) sifted confectioners’ sugar 1–2 tbsp (15–30 ml) milk (optional) Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper. Place one dough sheet onto a piece of parchment paper. Using a small 2-inch (5-cm) biscuit or cookie cutter, cut out rounds of chilled dough. Repeat until all the dough has been cut into round pieces. Gently gather the excess dough, and roll it back into a ball in plastic wrap. Chill it in the fridge to be rolled out for another batch. Gently lift the cut pieces of dough onto the baking sheets, spacing them 2 inches (5 cm) apart. Bake for 10 to 12 minutes, or until the edges turn a very light golden brown and the centers are lighter in color. Remove the cookies from the oven. Keep the cookies on the hot baking sheets for 3 minutes before transferring them to a cooling rack to cool to room temperature. While the first batch of cookies bakes, pull out the second dough sheet and repeat the process. While the cookies cool, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cranberry puree on medium-low speed for 4 to 5 minutes, or until creamy and well combined. Scrape the bottom and sides of the bowl as needed. Beat in the vanilla and salt on low until smooth and well combined. Add the confectioners’ sugar, ½ cup (60 g) at a time, beating each until incorporat- ed. Scrape the bottom and sides of the bowl as needed. Beat on medium until the buttercream is fully incorporated and to your desired consistency. If the buttercream is too thick, add 1 to 2 tablespoons (15 to 30 ml) of milk, beating until well incorporated. To assemble, apply the desired amount of filling to the bottom of one cookie. Place the bottom of another cookie to the frosted side of the first cookie. Gently press together and repeat. Unfrosted cookies can be stored in an airtight container at room temperature. Once the cookies are sandwiched together, they should be stored individually wrapped in wax paper in an airtight container in the fridge or freezer. tip: Store the filling in an airtight container in the fridge until ready to apply to the cookies. Bring the filling to room temperature before applying to the cookies. Next >