These cookies make a beautiful presentation, but they look much harder to make than they really are. The dough is easy to work with, the filling easy to make and the cookie easy to eat!
Yields approximately 5-6 dozen
Place the yeast, sugar and water in a small bowl and let stand for five minutes, or until proofed.
In the large bowl of an electric mixer, cream the margarine and yolks until light, then add the yeast mixture and flour. Blend well. Cover well and refrigerate for four hours or overnight.
In the bowl of an electric mixer fitted with a beater, beat egg whites and slowly add sugar until soft peaks form. Add cornstarch, vanilla sugar and confectioner’s sugar and mix well to combine.
Cut into slices and lay each cookie down on its side on a cookie sheet lined with Gefen Parchment Paper. Repeat with remaining dough and filling. Bake 15 to 20 minutes or until just beginning to brown.
Notes: The original recipe calls for one package of instant vanilla pudding (2.8 oz), but I don’t like to use processed or packaged convenience products, so I made it with the ingredients above, and it was great. If you want to use the instant pudding, leave out the cornstarch and vanilla sugar. This dough freezes very well.