Forgive me that I am posting three cookie recipes in a row but I promise you that next recipe will be a non-cookie recipe.
In my last post I wrote about how excited I was about getting two new cookie cutters. Besides the leaf cookie cutter I purchased a goose cookie cutter. I must say this became one of my favorite cookie cutters that I own and I can tell you that I have way too many cookie cutters in all different kinds of shapes and sizes.
These goose cookies are filled with a vanilla cream and they are not only delicious but are such a cute decoration for tea time or for a kid’s birthday party. I was beside myself with joy when I saw the outcome of these cookies.
It takes a little bit of time to make these cookies but I am promise it is worth the time and you will be full of joy seeing the result. Instead of filling the cookies with vanilla cream, you can spread jam between the cookies as well but I think the vanilla cream makes the cookies extra yummy. 

Makes about 40 cookies



  • 90 g softened unsalted butter
  • 90 g granulated sugar
  • 1 egg (medium)
  • 50 g almond flour
  • 250 g pastry flour


  • 1 egg yolk
  • 100 ml whole milk
  • 1 ½ tablespoons flour
  • 1 tablespoon vanilla sugar


  • 100 g powdered sugar or 150 g white chocolate
  • Chocolate chips for decoration


  • Beat butter and sugar until fluffy.
  • Add the egg and whisk for one more minute.
  • Add almond and flour. Mix well with a spoon. Then knead the dough on a well-floured surface until the dough is smooth. If the dough is too sticky add some more flour.
  • Let the dough rest for at least 30 minutes in the fridge.
  • Preheat the oven to 175 °C.
  • Roll out the dough on floured surface until 2 mm thick. Or you can roll out the dough between two baking parchment which I did because it is easier to cut out the cookies.
  • Cut out 80 gooses (of course it depends on the size of your cookie cutter) with a cookie cutter.
  • Place the cookies onto baking trays and bake for 5 to 8 minutes (it depends how thick your cookies are).
  • Let the cookies cool down on a baking rack.
  • In the meantime prepare the filling. Mix the egg yolks, flour and the milk in a pot. Warm over low heat while stirring constantly. The low heat is very important, otherwise the egg yolks will curdle and the vanilla cream won’t thicken. When the cream is thick take it from the heat. Add the vanilla sugar to the cream and let it cool down for a bit.
  • Spread the vanilla cream onto half of the cookies and press the plain cookies onto.
  • For the icing mix powdered sugar with two tablespoons of water. It should be a thick consistency. Or melt white chocolate on a double boiler.
  • Spread the icing on the cookies and decorate the gooses with "chocolate chip eyes".