- In a mixing bowl, cream butter and sugars. Beat in egg, vanilla and almond extract. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture and alternate with heavy cream. Shape into two 5-in. rolls; wrap in plastic wrap. Refrigerate for 1 hour or until firm. Unwrap; cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-10 minutes. Remove to wire racks to cool.
Emma helping with the cooking part.
Layering the sugar cookies. I broke them up to fill in the spaces.
Instead of the meringue on the top I used whipped cream.
I have to say I was disappointed. It was a bit time consuming as any good dessert can be, but I still like the instant pudding and vanilla wafer recipe better! Paul liked it a lot, not as much as the restaurant birthday dessert dish, but still thought it was good. The pudding part to me really lacked something…