Evergreen Sandwich Cookies Recipes

EVERGREEN SANDWICH COOKIES

Steps:

• In a large bowl, combine the butter, flour, milk and salt. Cover and refrigerate for 1-1/2 hours or until easy to handle., Divide dough into thirds. On a floured surface, roll out each portion to 1/8-in. thickness. Cut with a floured 3-3/4-in. Christmas tree cookie cutter. Place on ungreased baking sheets. Prick each with a fork several times. Bake at 375° for 8-11 minutes or until set. Remove to wire racks., For filling, in a small bowl, cream the shortening, butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth. Tint with food coloring. Spread about a tablespoon filling on the bottoms of half of the cookies; top with remaining cookies., For glaze, combine confectioners' sugar and milk until smooth; set aside 1/4 cup. Stir food coloring into remaining glaze; spread a thin layer over cooled cookies. If desired, sprinkle tops of half of the cookies with colored sugar. Let stand until set. Pipe garland onto half of the cookies with reserved glaze. Let stand until set.

GOLDEN SANDWICH COOKIES

Steps:

• Combine the butter, softened butter and confectioners' sugar in a large bowl. Beat with a mixer on medium speed until smooth.
• Spread the butter mixture between the chocolate wafer cookies (if the filling is too soft to spread, refrigerate 20 minutes). Roll the edges in gold coarse sugar.

RED VELVET SANDWICH COOKIES

Steps:

• Make the cookies: Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the butter, confectioners' sugar and vanilla in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. Reduce the mixer speed to low and beat in the flour mixture in 2 additions. Add the food coloring and beat until combined. Transfer the dough to a clean surface and knead a few times. Roll into a 10-inch-long, 1-inch-diameter log; wrap in plastic wrap and freeze until firm, about 2 hours.
• Meanwhile, make the filling: Pulse the coconut, cream cheese, confectioners' sugar, salt and vanilla in a food processor until combined. Refrigerate until ready to use.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Remove the dough from the freezer and unwrap. Slice the dough into 1/4-inch-thick rounds and arrange about 1 inch apart on the prepared baking sheets. Bake until the cookies are firm around the edges, 8 to 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.
• Spread about 1 teaspoon of the filling on the flat side of half of the cookies, then sandwich with the remaining cookies.
• Cook's Note: If the dough feels dry after you beat in the food coloring, beat in up to 2 more tablespoons softened butter until the dough stays together when pinched and is kneadable.

FRUIT PRESERVE SANDWICH COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• Sift the flour into a bowl and cut in the butter or margarine. Mix in the sugar and almonds. Using a fork, mix in the egg until dough becomes stiff.
• Knead dough on a lightly floured surface until smooth. Roll out dough into a thin layer and cut into rounds, 2 inches wide. Re-roll trimmings and cut until you have 20 rounds. Place rounds on cookie sheets.
• Bake for 12 minutes in the preheated oven, or until light brown. Let cool on the sheet for about 3 minutes, then transfer to wire racks.
• When biscuits are completely cold, spread half of the rounds with a thin layer of preserves and sandwich together. Dust with confectioners' sugar.

EVERGREEN SANDWICH COOKIES

Steps:

• In mixing bowl, combine the butter, flour, milk and salt; mix well.
• Cover and refrigerate for 1 1/2 hours or until easy to handle.
• Divide dough into thirds.
• On a floured surface, roll out each portion to 1/8-inch thickness.
• Cut with a 3 3/4-inch Christmas tree cookie cutter.
• Place on ungreased baking sheets.
• Bake at 375 degrees for 8-11 minutes or until set.
• Remove to wire rack.
• For filling, in mixing bowl, cream shortening, butter and confectioners' sugar.
• Add milk and vanilla.
• Tint with food coloring, spread about a tablespoon each over half of the cookies; top with remaining cookies.
• For glaze, combine confectioners' sugar and milk until smooth; set aside 1/4 cup.
• Stir food coloring into remaining glaze; spread a thin layer over cooled cookies.
• If desired, sprinkle tops of half of the cookies with colored sugar.
• Let stand until set.
• Pipe garland onto half of the cookies with reserved glaze.
• Let stand until set.