ROASTED 7-GRAIN CREAM PIES
INGREDIENTS
COOKIES
- 1 cup butter - softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 cups Cream of the West Roasted 7-Grain
CREAM FILLING
- 3/4 cup butter - softened
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tablespoon milkÂ
- pinch salt
DIRECTIONS
Preheat oven to 350. Line cookie sheets with parchment paper.
Cream together butter and brown and white sugars until fluffy and lightened in color (about 3 minutes). Add in eggs, one at a time, and vanilla. Mix until combined.
In a separate bowl combine flour, baking soda, cinnamon and salt and whisk to combine.
Slowly add flour mixture to wet ingredient mixture and mix just until combined.
Add Roasted 7-Grain to mixture and stir to incorporate into batter.
Use cookie scoop to drop batter onto parchment covered cookie sheets.Bake 10 - 14 minutes depending upon size of cookies. (larger cookies bake slightly longer)
Allow cookies to cool for a few minutes and then place cookies on baking rack to cool completely.
While cookies are cooling, prepare cream filling.
Beat butter for 5 minutes until creamy and lightened in color.
Slowly add powdered sugar and salt and mix to combine.
Add vanilla and milk and beat mixture for another 5 minutes until it is light and fluffy. You can add another tablespoon of milk if needed for a thinner consistency.
Assemble the pies by spreading or piping the cream mixture on the underside of one cookie and top with another. (Only spreading cream on one of the cookies).
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