- Preheat oven to 350°F. In large bowl, combine Classy Chocolate Pound Cake Mix, ½ cup butter and egg. Knead dough until it forms a smooth ball.
- Lightly flour a clean working surface. Place half the dough on floured surface. Roll out to a ⅛-inch thick. Using a 3-inch star cookie cutter, cut out cookies. Repeat with remaining dough.
- Place stars on a large, greased baking sheet. Bake 7-9 minutes. Remove from oven. Cool on baking sheet 1 minute. Remove to a cooling rack. Cool completely.
- Meanwhile, in large bowl, combine remaining ¼ cup butter, cream cheese, powdered sugar and Rhubarb Strawberry Fruit Spread. Using an electric mixer on high, beat until lightly and fluffy. Spread on half the cooled cookies. Top with remaining cookies, offsetting slightly.
Makes 18 cookies.
Make Ahead & Freeze: Prepare step 1. Place dough ball in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Preheat oven to 350°F and continue with step 2.
Nutrition per Serving: Calories:
230 Total Fat:
11g Sat. Fat: