#creamfilling

These homemade strawberry macarons with cream filling are delicate, crisp treats that will impress your guests.

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Delicious pumpkin-flavored sandwich cookies with a creamy filling, perfect for fall gatherings or any sweet occasion.

Ingredients: 1 cup pumpkin puree. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/2 cup heavy cream. 8 oz cream cheese, softened. 1/4 cup powdered sugar. 1 teaspoon vanilla extract.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. Put the egg, vanilla extract, and pumpkin puree in the bowl. Mix everything together well. Mix the flour, baking soda, ground cinnamon, nutmeg, and salt in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Place spoonfuls of cookie dough on the baking sheets that have been prepared, leaving space between each one. For 10 to 12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way. Whip the heavy cream in a bowl until stiff peaks form. Put away. Place the powdered sugar, vanilla extract, and cream cheese in a different bowl and mix them together until they are smooth and creamy. Fold the whipped cream into the cream cheese mixture slowly until it is well mixed. Spread a lot of the cream filling on the flat side of a cookie that has been cooled, then put another cookie on top to make a sandwich. Do it again with the rest of the cookies and cream filling. Put the pumpkin cream sandwiches in the fridge for at least 30 minutes before you serve them. Have fun with these tasty pumpkin cream sandwich cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

These homemade oatmeal cream pies are a nostalgic treat with soft oatmeal cookies and a creamy filling. Perfect for satisfying your sweet cravings!

Ingredients: 1 cup butter, softened. 1 cup brown sugar. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon cinnamon. 1/2 teaspoon salt. 3 cups old-fashioned oats. 1 cup raisins optional. 1 cup chopped nuts optional. 1 cup shortening. 3 cups powdered sugar. 2 teaspoons vanilla extract. 3 tablespoons heavy cream.

Instructions: Preheat the oven to 350F 175C. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Stir in the oats, and if desired, fold in the raisins and chopped nuts. Drop rounded tablespoonfuls of dough onto ungreased baking sheets. Bake for 10-12 minutes, or until the edges are golden but the centers are still slightly soft. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. To make the cream filling, beat together the shortening, powdered sugar, vanilla extract, and heavy cream until smooth and creamy. Spread a generous amount of the cream filling onto the flat side of a cooled cookie, then top with another cookie to make a sandwich. Repeat with the remaining cookies and filling. Enjoy your delicious oatmeal cream pies!

Prep Time: 20 minutes

Cook Time: 10 minutes

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Delight in the nostalgic goodness of these homemade oatmeal cream pies. Soft and chewy oatmeal cookies are paired with a creamy filling, creating a timeless treat that's perfect for sharing.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 1 cups all-purpose flour. 1 teaspoon baking soda. 1 teaspoon cinnamon. teaspoon salt. 3 cups old-fashioned oats. 1 batch of Cream Filling see instructions.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, baking soda, cinnamon, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the old-fashioned oats and stir until they are spread out evenly. Place cookie dough spoonfuls on the baking sheets that have been prepared, leaving about 2 inches between each one. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down. Get the cream filling ready while the cookies cool. Put a lot of Cream Filling on the flat side of one cookie, and then put another cookie between them. Do the same thing with the rest of the cookies. You can serve the oatmeal cream pies right away or put them in a container that won't let air in and keep them for up to three days.