Christmas Sandwich Cookies Recipes

CREAM WAFER COOKIES

Steps:

• In the bowl of a stand mixer (or with a hand mixer), beat the butter 3-5 minutes until it's light and fluffy. With the mixer on low, slowly add the flour and then the cream. Mix until just combined. Cover and refrigerate the dough for at least two hours or overnight.
• Preheat oven to 375 degrees F.
• On a lightly floured surface, roll out the dough to a 1/8-inch thickness. Cut with a small tree-shaped cookie cutter. (Alternatively, you can use any style of cookie cutter you prefer.)
• Add the sugar to a separate small bowl. Press the cut out trees into the sugar. Then, place on an ungreased cookie sheet. Prick with a toothpick or fork.
• Bake 7-9 minutes, removing the cookies from the oven just before they start to brown. Remove them from the cookie sheet to cool.
• In the meantime, make the filling. In the bowl of a stand mixer (or with a hand mixer), cream the butter and salt until light and fluffy (This will take 3-5 minutes.) With the mixer on low, add the powdered sugar, 2 tablespoons of heavy cream, and vanilla. Then add the food coloring. If the filling seems too thick, add more heavy cream until desired consistency is achieved.
• To easily frost the cookies, put the filling in a piping bag. Once the cookies are cool, pipe the filling on the back of one cookie. Top with another cookie and press to secure.
• Pack and store in an airtight container.

CHRISTMAS SANDWICH CREMES

Steps:

• In a small bowl, combine the butter, cream and flour. Cover and refrigerate for 2 hours or until dough is easy to handle., Divide into thirds; let one portion stand at room temperature for 15 minutes (keep remaining dough refrigerated until ready to roll out). Preheat oven to 375°. On a floured surface, roll out dough to 1/8-in. thickness. Cut with a 1-1/2-in. round cookie cutter. Place cutouts in a shallow dish filled with sugar; turn to coat. Place on ungreased baking sheets. Prick with a fork several times. Bake 7-9 minutes or until set. Cool on wire racks. , For filling, in a small bowl, cream butter and sugar until light and fluffy. Add vanilla. Tint with food coloring. Spread about 1 teaspoon filling over half of the cookies; top with remaining cookies.

EASY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
• Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

CHRISTMAS SANDWICH COOKIES

Steps:

• Melt the chocolate chips in the microwave on half power, stirring every thirty seconds until smooth. Cool to room temperature. Stir in the marshmallow creme until well combined. Refrigerate for 15 minutes.
• For each cookie, roll a scant tablespoon of mixture into a ball.
• For each sandwich, place one ball on the flat side of the cookie. Top with another cookie and press until mixture spreads to the sides.
• Roll in sprinkles or sugar.

CHRISTMAS SANDWICH COOKIES

Steps:

• Mix cookie dough thoroughly and chill. (I cut the margarine in with a knife like for pie crust.)
• Roll 1/8" thick and cut with juice glass. Prick each 4 times with fork. Coat both sides with granulated sugar.
• Bake at 350* just until lightly browned. (About 16 minutes.) Cool.
• Prepare frosting, tinting half pink and half green. Put 2 cookies together with frosting.