What do you get when you combine a soft buttery cookie with a strawberry dreamy cream? Happy customers, begging for more of course! Don’t tell them it is Pesach-dig, they wont know the difference anyway! Happy Cookie Baking!

Cookie Swirl:

Ingredients:

8 oz. margarine

1 cup confectioner’s sugar

1 teaspoon vanilla sugar

2 cups almond flour

1 tbsp. parve coffee creamer or parve milk

Instructions:

1. Preheat the oven to 350 degrees F.
2. In the bowl of an electric mixer fitted with beaters, beat margarine, confectioner’s sugar, and vanilla sugar until well combined, light, and fluffy.
3. Add the almond flour and mix until it is crumbly.
4. Add the parve milk or creamer and keep mixing until the dough clumps together.
5. Place the dough into a pastry bag fitted with a large star tip. Pipe no more than 12 swirls per sheet.
6. Bake for 15 mintues until lightly golden.
7. Allow to cool completely.

Strawberry Marshmallow Crème:

Ingredients:

1 16 oz. whip topping, whipped

½ cup blended strawberries

1 container marshmallow fluff or whipped margarine (4 sticks)

Directions:

1. Gently combine purreed strawberries with the whip topping.
2. Add the marshmallow fluff or whipped margarine.
3. Place mixture at room temperature until ready to use.

To assemble:

1. Match up two cookies that came out the same size Tip: you can trace a circle with a pencil on your parchment paper before piping the swirls to keep them the same size.
2. Fill a pastry bag fitted with a star tip with the strawberry marshmallow Crème and pipe on one swirl cookie- the flat side.
3. Place a cookie gently on top, don’t close down too hard.
4. Dust with additional confectioners’ sugar if desired.

Note: These freeze well.