Biscuit Sandwich Cookies Recipes

CHOCOLATE SANDWICH COOKIES

Steps:

• Cookies: Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Beat in the egg and vanilla. With the machine running, gradually add the flour mixture until just blended. Stir in the chocolate chips. Using a 1-ounce ice cream or cookie scoop, form 12 equal-sized pieces of dough onto each baking sheet. With damp hands, form the dough into balls. Flatten the tops of the dough slightly and bake until the tops of the cookies begin to crack slightly, about 14 minutes. Cool for 5 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.
• Filling: In a medium bowl, using an electric mixer, beat the cream cheese and vanilla together until fluffy. Gradually add the powdered sugar and mix until smooth. Color the frosting by mixing in the food coloring, 1 drop of at a time, until the desired color is reached. Add water, if needed, 1/2 teaspoon at a time, to make the consistency spreadable.
• Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top. Refrigerate for 30 minutes to allow the filling to stiffen slightly. Serve at room temperature.

BISCUIT SANDWICH COOKIES

Steps:

• Preheat oven to 325 degrees. Pulse flour, sugar, and salt in a food processor until combined. Add butter, and pulse until the mixture resembles coarse crumbs. With machine running, pour in 1/4 cup cream and the vanilla, and process until dough just comes together.
• Roll dough between lightly floured sheets of parchment until 1/16 inch thick. Using a 2 1/2-inch fluted cutter, cut out 36 rounds, gathering together scraps and rerolling if needed. Space 1 inch apart on parchment-lined baking sheets. Chill in freezer until firm, about 15 minutes.
• Whisk together egg yolk and remaining tablespoon cream. Brush onto tops of cookies. Bake until golden brown, 15 to 20 minutes. Let cool. (Unfilled cookies can be stored in an airtight container up to 4 days.)
• Turn over half the cookies, and spread 1 heaping teaspoon chocolate or chocolate-hazelnut spread onto each. Top with remaining cookies. Refrigerate until set, about 15 minutes (or up to 2 days; cookies will soften slightly with longer storage).

BREAKFAST SANDWICH COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Add the butter and cream cheese to a large bowl, using a hand mixer, beat on medium-high speed until light and fluffy, about 30 seconds. Scrape down the bowl and add the egg and beat again until combined.
• In a separate medium bowl, add the flour, chives, baking powder, garlic powder, onion powder, salt and pepper. Add the flour mixture to the butter mixture and beat to combine. Fold the cheese and bacon in by hand.
• Spoon a 2 tablespoon sized ball onto the prepared baking sheet and gently press to slightly flatten. Sprinkle on a pinch of pepper. Repeat with the remaining dough.
• Bake until lightly golden, about 25 minutes. Serve with room temperature butter and jam if desired.

BUNNY SANDWICH COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, stir cookie mix, butter, egg and flour until dough forms. Divide dough into 6 equal portions, and color each portion with food color as desired.
• Roll 1 portion of dough on lightly floured surface to 1/4-inch thickness. Using 1 1/2-inch heart-shaped cutter, cut out 18 heart shapes. Cut 6 of the heart shapes in half for ears. Dip shapes into granulated sugar. Tuck ears under 6 of the heart shapes to form ears on bunny faces. Place all on ungreased cookie sheet. Repeat with remaining portions.
• Bake 5 to 7 minutes or until lightly golden brown.
• Mix frosting and powdered sugar. Set aside 2 tablespoons of the frosting. Spread frosting on bottom sides of heart shapes without ears. Top each with heart shape with ears.
• On lower back side of bunny, place dab of remaining 2 tablespoons frosting, and attach jelly bean for tail. In small microwavable bowl, microwave chocolate chips uncovered on High about 30 seconds or until chips can be stirred smooth. Place in small plastic food-storage bag. Cut small opening in 1 corner of bag. Squeeze plastic bag to make eyes and nose for each bunny. Let stand to set chocolate and frosting.

EASY BISCUIT SANDWICHES

Steps:

• Preheat oven to 350°F.
• On a nonstick 9x13-inch cookie sheet split biscuits in half saving the tops for later. Put the bottom half of the biscuits on the sheet. Take 1 slice of turkey and 1 slice of turkey ham and put them on the biscuit, top with 1/2 cheese slice. Top off the sandwich with the remaining biscuit half.
• Put sandwiches in the oven for 10 minutes or until the tops are browned. Take out and enjoy with soup, salad and baked potato.
• This makes 16 sandwiches for 2 a piece.

CHOCOLATE SANDWICH COOKIE ICE CREAM CUPCAKES

Steps:

• Line eight holes of a 12-hole cupcake tin with paper cases. Tip the cookies into a food processor and blitz to a fine crumb, or do this in a bowl using the end of a rolling pin. Measure 215g of the crumbs into a bowl and mix in the melted butter. Divide the mixture between the paper cases, pressing it into the bases slightly.
• Pour the cream, condensed milk and 55g of the remaining crushed cookies into a bowl, and whisk until just starting to thicken, about 5 mins. Spoon the mixture evenly over the chocolate cookie bases, then freeze for at least 2 hrs or overnight until solid. Will keep frozen for up to two days.
• Just before serving, make the topping. Whip the cream with the icing sugar using an electric whisk until it's a pipeable consistency. Spoon into a piping bag fitted with a star nozzle and pipe a swirl of whipped cream over each cupcake. Decorate each with a whole cookie and remaining cookie crumbs. Serve immediately.