HOLIDAY SANDWICH COOKIES
Provided by Food Network
Time 1h40m
Yield 12 sandwich cookies
Number Of Ingredients 3
Steps:
- Heat oven to 350degreesF. Open package of cookies; sprinkle cookies with sugar or glitter. Bake cookies as directed on package. Cool completely, about 10 minutes.
- For each sandwich cookie, spread 1 tablespoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Store loosely covered.
- These cookies make a great holiday activity for children. Let them decorate the cookies with sugars and glitter. While cookies bake, decorate the tree or have a cup of hot cocoa, then let the children make sandwiches with the cooled cookies and frosting.
- Vanilla frosting may be tinted with red or green food coloring, if desired.
CHOCOLATE MINT SANDWICH COOKIES
Make and share this Chocolate Mint Sandwich Cookies recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 18m
Yield 48 sandwich cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Cookies: Combine brown sugar, butter and water in large, heavy-duty saucepan.
- Cook over med heat, stirring occasionally, until butter is melted.
- Add chocolate bits; cook, stirring for 1 to 2 minutes or until smooth.
- Remove from heat and cool.
- Add eggs one at a time, beating well after each addition.
- Stir in flour, baking soda and salt.
- Drop by rounded teaspoon onto ungreased baking sheets.
- Bake for 6 to 8 minutes or until edges are set.
- Cool on baking sheets for 1 minute;.
- Remove unto wire racks& cool.
- Filling: Beat confectioners sugar, 1/3 cup butter and mint extract in large mixer bowl.
- Add milk until smooth and of desired spreading consistency.
- Spread about 2 teaspoons filling onto flat side of 1 cookie; top with second cookie, flat side down.
- Squeeze together gently.
Nutrition Facts : Calories 125, Fat 4.5, SaturatedFat 2.8, Cholesterol 18.9, Sodium 123.3, Carbohydrate 20.4, Fiber 0.2, Sugar 14.2, Protein 1.1
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- To make the cookies: In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a medium bowl, combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Wrap finished dough in plastic wrap or place in sealed contain and refrigerate overnight.
- Unwrap dough and roll out 1/8-in thick on parchment paper or reusable parchment paper. Cut shapes with cutter of choice, making sure to leave a gap of at least 1/4 inch (1 cm) between cookies, as they will grow slightly during baking.
- To make the filling: In a small bowl, combine confectioners’ sugar, butter, milk extract and food coloring (if desired); beat until smooth. Spread icing on half of the cookies; top with remaining cookies.
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