Flower Cookie Tart

Cookie cakes are everyone’s favorite this season, and who can blame us? With the timeless appeal of a sugar cookie base and delicious cream, the only thing better than the taste of our Flower Cookie Tart is the gorgeous impression it makes!

  • 30 Min.
  • 1 Cake

Ingredients

  • COOKIE:
  • 2 cups flour
  • 3/4 cup almond flour
  • 1/4 cup cocoa powder
  • ½ teaspoon salt
  • 1 stick butter, softened
  • 1 ¼ cup powdered sugar
  • 1 egg
  • 1 egg yolk
  • 1 tbsp milk, if needed
  • -
  • CREAM:
  • 2 unwhipped cream cheese
  • 2 sticks butter
  • ½ of an instant vanilla pudding, plus more if needed
  • ¾ cup sugar
  • 1 teaspoon vanilla extract

Instructions

  • FOR THE COOKIE:
  • In a bowl, whisk together the flour, almond flour, cocoa powder and salt. Set aside Beat the butter and powdered sugar in the bowl of a stand mixer with the paddle attachment until light and fluffy. Beat in the egg & yolk one at a time. Mixing until they are completely combined before adding the next. Scrape the sides of the bowl if necessary.
  • With the mixer on low speed, beat in the flour mixture just until the dough comes together and there is no more visible flour. (The dough should be able to be pressed together between your fingertips and hold when done.) If the dough appears dry or doesn't hold together, lightly mix in up to 1 tablespoon milk.
  • Roll the dough out to 1/8" thick on a piece of parchment paper. Use a template to cut your desired shapes. This dough made 3 8-inch flowers.
  • Transfer your shapes to a cookie sheet and chill in freezer for 10 minutes before baking.
  • Bake at 350 for 10- 13 minutes.
  • Cool completely before assembling tart.
  • -
  • FOR THE FROSTING:
  • Beat all ingredients until smooth and stiff. You want this to be extra stiff so the cookies will hold nicely on it. Add more instant pudding, a bit at a time, if necessary.
  • To assemble, place frosting in a piping back with a ½ inch circle tip. Pipe round kisses to fill the first cookie, top with another cookie and repeat, ending with a layer of piped kisses.
  • For topping, use your favorite chocolate bars, wafer rolls, nuts, chocolate balls, pretzels, popcorn… the options are endless!
  • -
  • TO ASSEMBLE:
  • Place frosting in a piping bag with a ½ inch circle tip. Pipe round kisses to fill the first cookie, top with another cookie and repeat, ending with a layer of piped kisses.
  • Place frosting in a piping bag with a ½ inch circle tip. Pipe round kisses to fill the first cookie, top with another cookie and repeat, ending with a layer of piped kisses.

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