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Kevin

Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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8 Comments

  1. Bonnie P.

    These cookies sounded really good until I saw that the filling was made with two cups of Crisco! I like the photo of them but will pass on the recipe.

    Reply
    1. Kevin

      Fair point, Bonnie…..there are recipes for this, though, that are much more “homemade”, I chose a more “processed” one, which I probably shouldn’t have…I was aiming for a quicker recipe, but quicker means more processed junk in it like Crisco..

      Reply
    2. Denise Marion

      Suggestion to replace the Crisco with Philadelphia Cream Cheese. Happy baking!

      Reply
      1. Kevin

        Good idea, thanks for sharing!

  2. hmchelen

    I wonder if you could use whip cream in a can for the filling. Just keep shells in frig or freezer then when want to eat some fill them with whip cream from can. It has nozzle so would think you could fill shells easy.

    Reply
    1. Mary

      hmcelen, you can’t freeze puff pastry after it’s baked,it gets soggy. Whipped cream is a good filling also custard would be good.

      Reply
      1. Kevin

        Thanks for the insight, Mary!

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