THE BEST ICE CREAM COOKIE SANDWICHES
Homemade Ice Cream Cookie Sandwiches are a summer treat that no one can resist!
Provided by Mary Younkin
Categories Dessert
Time 22m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Cream together the butter and sugars. Add the eggs, vanilla, syrup and baking soda. Add the peanut butter and then the oats. Stir well to combine and then add the chocolate chips, mixing them in thoroughly.
- Use a large cookie scoop to scoop the dough onto a parchment or silpat lined cookie sheet. Roll each ball of dough between your hands to make it smooth and round. (Eight cookies will fit nicely on a half size baking sheet.)
- Bake for approximately 12 minutes, watching closely to make sure they do not over bake. The cookies should be barely browned around the edges and just past looking wet on top. Cool on sheet for 1 minute and then remove to wire rack. Cool completely.
CHOCOLATE SANDWICH COOKIES WITH VANILLA-CREAM FILLING
Provided by Food Network
Categories dessert
Time 19m
Yield 36 sandwich cookies
Number Of Ingredients 12
Steps:
- Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt and sugar. While pulsing or on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
- Vanilla-Cream Filling: Put the butter and shortening in a mixing bowl and, at low speed, gradually beat in the confectioners' sugar and vanilla, until blended. Turn the mixer up to high and beat for 2 or 3 minutes more, until fluffy.
- With a pastry bag fitted with a 1/2-inch tip, pipe teaspoon size blobs of filling onto the tops of half the cookies. Keeping the smooth bottoms of the cookies facing up, flip the remaining cookies on top of the filling and lightly press to form sandwiches.
CHOCOLATE-CREAM SANDWICH COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 40 sandwich cookies
Number Of Ingredients 10
Steps:
- Whisk the flour, 1/4 cup cocoa powder, the baking powder and salt in a bowl. Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 to 5 minutes. Beat in the egg and 1/2 teaspoon vanilla. Reduce the mixer speed to medium low; beat in the flour mixture until just incorporated. Divide the dough between 2 sheets of plastic wrap; form into flat rectangles. Wrap and refrigerate until firm, at least 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment. Working with 1 piece at a time, roll out the dough into a 10-inch square (1/8 inch thick) on a lightly floured surface. Cut into 1-by-2 1/2-inch rectangles. Transfer to the prepared baking sheets; prick with a fork and sprinkle with granulated sugar. Chill until firm, 15 minutes. Bake, switching the pans halfway through, until the cookies are firm, 13 to 16 minutes. Let cool completely on the baking sheets.
- Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth; let cool. Add the remaining 1/2 stick butter; beat with a rubber spatula until incorporated. Mix in the remaining 1 tablespoon cocoa powder, the confectioners' sugar and the remaining 1/2 teaspoon vanilla until smooth. Sandwich between the cookies.
LEMON-CREAM SANDWICH COOKIES
A light lemon filling sandwiched between flaky butter cookies makes these a perfect accompaniment to hot tea or coffee.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and confectioners' sugar. Beat in extract. Combine flour and cornstarch; beat into creamed mixture. Divide into two balls; wrap in plastic and refrigerate for 1 hour., On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut into 2-in. rounds. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool., For filling, in a small bowl, cream butter and confectioners' sugar. Beat in lemon juice and zest. Spread over the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 142 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 77mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
CARAMEL CREAM SANDWICH COOKIES
These are SO good:) And rich, as far as cookies go, but I still find it easy to put away more than my fair share of these! I found this in my grandmother's collection, so that tells me that these have been pleasing hungry snackers for some time! My son absolutely LOVES these:)
Provided by JamesDeansGirl
Categories Dessert
Time 50m
Yield 30 sandwiches
Number Of Ingredients 8
Steps:
- COOKIES: In a large bowl, cream together the butter and brown sugar until fluffy.
- Add the egg yolk; blend well.
- Add the flour; mix well.
- If necessary, cover the bowl with plastic wrap and chill about 15 minutes for easier handling.
- Preheat oven to 325°F.
- Shape dough into 1" balls; place 2" apart on ungreased or parchment-lined cookie sheets.
- With a fork dipped in flour, flatten each cookie in one direction to a 1 1/2" round.
- Bake for 10-14 minutes or until light golden brown.
- Cool for 1 minute on the sheets; transfer cookies to wire racks and cool completely.
- Meanwhile, make the FROSTING: In a medium saucepan, heat the butter over medium heat until light golden brown, stirring constantly.
- Remove pan from heat; stir in the remaining frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth.
- Spread a scant 1 tsp frosting between 2 cooled cookies, flat sides inward.
- Store in the refrigerator.
CHOCOLATE 'N' CREAM SANDWICH COOKIES
Elevate everyone's favorite sandwich cookie with this all-natural recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 15
Number Of Ingredients 8
Steps:
- In a bowl, whisk together flour, cocoa, baking soda, and salt; set aside. In another bowl, stir together butter, sugar, and egg. Add flour mixture, and stir until a dough forms.
- Divide dough in half; roll out between two sheets of parchment paper to a 1/4-inch thickness. Stack on a baking sheet, and refrigerate until firm, about 30 minutes.
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment. Using a 2-inch cookie cutter, cut dough into rounds. Place on sheets, 1 inch apart. Bake until cookies are firm and fragrant, 8 to 10 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool.
- Spread half the cookies with 1 tablespoon Cream Filling; top with remaining cookies.
COOKIES AND CREAM
A chocolate chocolate experience that's creamy and delicious. To cut this pie easily, use knife dipped in water.
Provided by Kimberly
Categories Desserts Pies No-Bake Pie Recipes
Time 9h15m
Yield 8
Number Of Ingredients 4
Steps:
- Prepare pudding as directed for pie filling; let set.
- When pudding is set, fold in whipped topping and crushed cookies. Pour pudding mixture into crust.
- Freeze overnight. Serve.
Nutrition Facts : Calories 328.6 calories, Carbohydrate 40.8 g, Cholesterol 0.3 mg, Fat 17.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 8.5 g, Sodium 438 mg, Sugar 26 g
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