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I made these as a Christmas gift for someone earlier this week and had a TERRIBLE time piping the fluff into the cookie. The fluff I bought was thick and VERY sticky and almost impossible to push out of the pastry bag. Some of the cookies had literally a dot of filling because that was all I could push out. Is there some secret to doing this? Are there brands of fluff that are easier to work with?

I just got to Paris this morning and am too jet-lagged to start a Fluff movement, Ed, but maybe after a nap ...

I hope you all have fun with these. I'm sorry if I offended you Frakyjobso -- I'm not usually one for ersatz ingredients either, but I think these are cute, playful and tasty, too.

Roboppy, my Paris Fluff comes from Le Bon Marche's supermarket, La Grande Epicerie. I love the image of Fluff and jewels - thanks.

Dorie, have you ever seen Fluff in Paris? Once when I was in Le Bon Marche there was a whole display of them...next to fancy jewelry. Obviously just for show (or maybe people did buy them!), but it was funny to see it in that high-class context.

I love the idea of these, Dorie. Maybe you can start a fluff movement in Paris.

Mmmm, ham. On a french roll with dilled havarti, lettuce, and plenty of sharp mustard. Wrap it and eat out in nature somewhere.

Ham, mayo, cheddar cheese and thinly sliced granny smith apple on any hearty bread is good. Or ham, swiss, grainy mustard on rye is another fave. No plastic orange singles or white wonder bread need apply.

A slice of real crusty bread, with Miracle Whip, hot pepper flakes, thin slices of good tomato, a few slices of ham, and shredded aged pecorino slapped under the broiler for a few minutes. yum!

a ham, apple and brie pannini can't be beat!

creole mustard, romaine, touch of mayo

A little mayo, a little mustard, on heavy whole wheat

Swiss cheese, lettuce, Gouldens on rye

Fresh rye bread with a thin coating of mayo- LOTS OF THIN SLICES OF HAM - I want to taste the pure flavor of the ham !!!