Monte Creams
Indulge in the delicate, melt-in-your-mouth goodness of Monte Creams—an irresistible sandwich cookie perfect for any occasion. These light and buttery cookies are crafted with a blend of unsalted butter, powdered sugar, and cornstarch for an ultra-tender texture that simply dissolves on your tongue. Piped into elegant shapes and filled with a luscious vanilla cream, these cookies strike the perfect balance of sweetness and sophistication. Ideal for tea-time, dessert platters, or festive gifting, Monte Creams come together with minimal effort and deliver maximum elegance. With just 30 minutes of prep time, you can create these stunning treats that not only taste divine but also look like they came straight from a bakery.
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Recipe Information
Ingredients
- 200 grams unsalted butter
- 100 grams powdered sugar
- 220 grams all-purpose flour
- 50 grams cornstarch
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 60 milliliters heavy cream
- 80 grams powdered sugar (for filling)
- 0.5 teaspoon vanilla extract (for filling)
Instructions
Preheat your oven to 160°C (320°F) and line two baking trays with parchment paper.
In a mixing bowl, beat the unsalted butter and powdered sugar until light and fluffy, about 2 minutes.
Add the vanilla extract and salt to the butter mixture and mix until combined.
Sift together the all-purpose flour and cornstarch, then gradually add to the butter mixture. Mix on low speed until a soft dough forms.
Transfer the dough to a piping bag fitted with a star nozzle. Pipe small rounds (about the size of a 2-euro piece or 1 inch) onto the prepared baking trays, leaving some space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden. Avoid over-baking to maintain a soft texture.
Allow the cookies to cool completely on the trays before assembling.
To make the filling, beat the heavy cream, powdered sugar, and vanilla extract together in a bowl until thick and spreadable.
Pair up the cookies by size. Spread or pipe a small amount of the cream filling onto the flat side of one cookie, then sandwich it with another cookie, flat side down.
Repeat until all cookies are filled and sandwiched. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.6 g | 248% | |
| Saturated Fat | 112.3 g | 562% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 650 mg | 28% | |
| Total Carbohydrate | 393.9 g | 143% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 177.1 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 293 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
