Time needed: 25 minutes.

Makes: 2 – 4 servings

¾ cup butter, room temperature
¼ cup shortening
¼ cup sugar
¼ teaspoon vanilla extract
3 pieces egg whites
¼  cup sugar
¾ cup all-purpose flour, sifted
¾ cup crushed cookies and cream cookies


  1. Cream butter and sugar

    In a bowl, cream together butter, shortening, ¼ cup of sugar, and vanilla extract with a hand mixer on medium speed until pale, creamy, and doubled to tripled in volume.

  2. Whip egg whites

    In a separate bowl, whip egg whites using a hand mixer on low speed until frothy. Carefully sprinkle and even layer of remaining sugar around to avoid weighing down egg whites. Continue whisking on low for a few minutes until really frothy. Increase speed to medium and sprinkle another layer of sugar and continue whisking for a few more minutes. Sprinkle last of sugar and increase speed to high and whisk until glossy and soft peaks are achieved.

  3. Folding together

     Fold in egg whites to the creamed butter bit by bit until all is well combined.

  4. Fold dry ingredients

    Sift in the flour and carefully fold mixture together until well combined. Mix in crushed cookies until just combined, avoid over mixing.

  5. Piping cookies

    Scoop mixture into a pastry bag with a small round tip. Pipe 3×2 inch strips of batter on a baking tray lined with parchment paper, leaving a 2-inch space in between each piping. Gently tap the tray to flatten the batter.

  6. Bake

    Bake in a preheated oven of 180 degrees Celsius for about 8 -10 minutes or until the cookies are cooked with lightly golden edges. Transfer cookies to a cooling tray and peel of paper while still warm. Serve.

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