Has anyone ever used custard filling between cookies?

The problem with custard as a cookie filling is that is too soft and oozes out when you take a bite. Even a soft cakelike whoopie pie uses a stiffer than custard type filling. Using a custard in a tiny tart like a pecan tassie can pass as a cookie.

I enjoy baking ..a flower looking cookie that had a custard cream filling that tasted like no other. If you love custard, you are going to love these melt-in-your-mouth custard cookies.

INGREDIENTS

2 ¾ sticks (300g) of unsalted butter

1 cup (120g or 4 oz.) of icing sugar

1 teaspoon vanilla essence

1 cup (150g) of custard powder

2 ¼ cups (280g or 9 3/4 oz. ) of all-purpose flour

1. Preheat the oven to 365° F (180° C).

2. Sift icing sugar, flour and custard powder and mix together.

3. Add butter and vanilla and kneed until you have a smooth dough.

4. Shape the dough into little balls.

5. Line a cookie sheet with parchment paper and place the balls on top.

6. Press the balls down with a fork.

7. Bake for about 20 minutes.

Custard slices?

http://www.hulettssugar.co.za/files/images/teatime...

That sounds good!