#stuffedcookies

These charming Stuffed Cherry Blossom Sugar Cookies will up your cookie game. Cherry blossom jam's delicate flavors complement the buttery, almond-infused cookies, making them an ideal treat for special occasions or tea time.

Ingredients: 2 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. Cherry blossom jam or preserve. Powdered sugar, for dusting.

Instructions: In a bowl, whisk together flour, baking powder, and salt. Set aside. In a large mixing bowl, cream together butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Roll out one portion of the dough on a floured surface to about 1/4 inch thickness. Using a round cookie cutter, cut out an even number of cookies. Place half of the cookies on the prepared baking sheet, spacing them about 1 inch apart. Place a small dollop of cherry blossom jam or preserve in the center of each cookie on the baking sheet. Gently press another cookie on top of the jam-covered ones, creating sandwich cookies. Seal the edges by pressing them together with a fork. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Once cooled, dust the cookies with powdered sugar. Enjoy these delightful Stuffed Cherry Blossom Sugar Cookies!

Prep Time: 30 minutes

Cook Time: 10-12

Indulge in irresistible strawberry cheesecake stuffed cookies.

Savor the ideal fusion of rich double chocolate cookies stuffed with oozy Rolos and Nutella, finished with a dash of sea salt for a delightfully salty and sweet treat.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon pure vanilla extract. 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semisweet chocolate chips. 1 cup Rolo candies, unwrapped. 1/2 cup Nutella. Sea salt for sprinkling.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs and vanilla extract to the butter-sugar mixture, and mix until well combined. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the semisweet chocolate chips. Scoop out a tablespoon of cookie dough and flatten it in your hand. Place a Rolo candy and a small dollop of Nutella in the center. Fold the dough around the filling and roll it into a ball, ensuring the filling is fully enclosed. Repeat for the remaining dough. Place the stuffed cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies are set and slightly cracked on top. Remove from the oven and immediately sprinkle each cookie with a pinch of sea salt while they are still hot. This will enhance the flavors. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Salted Rolo and Nutella Stuffed Double Chocolate Cookies!

Prep Time: 20 minutes

Cook Time: 10-12