Golden Sandwich Cookies Recipes

CHOCOLATE ALMOND SANDWICH COOKIES

Chocolate Almond Sandwich Cookies image

Provided by Giada De Laurentiis

Categories dessert

Time 1h50m

Yield 15 sandwich cookies

Number Of Ingredients 15

Ingredients

1 cup roasted smooth unsalted almond butter
1 cup coconut sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/4 cup cocoa powder, such as Scharffenberger
1 teaspoon baking soda
1/2 teaspoon pure almond extract
1/4 teaspoon kosher salt
2 large eggs, at room temperature
2 cups instant rolled oats
3/4 cup mini chocolate chips
8 ounces (1 block) cream cheese, at room temperature
1/2 cup powdered sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
3 tablespoons cocoa powder, such as Scharffenberger
Pinch of kosher salt

Steps:

For the sandwich cookies: In a large bowl, combine the almond butter, coconut sugar and butter. Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes. Add the cocoa powder, baking soda, almond extract, salt and eggs and mix to combine. Fold in the oats and mini chocolate chips. Cover and refrigerate the dough for 1 hour.
Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
Scoop 15 heaping tablespoon-size rounds of dough 1 inch apart on each prepared baking sheet. Bake, rotating the baking sheets halfway through, until the cookies are just set around the edges and still soft in the middle, 10 to 11 minutes. Allow to cool for 10 minutes on the baking sheets before removing to a wire rack to cool completely.
For the filling: In a medium bowl, combine the cream cheese, powdered sugar, butter, cocoa powder and salt. Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes.
Spread a heaping tablespoon of the filling on the flat side of half of the cooled cookies. Sandwich the remaining half of the cookies, flat side against the filling. Store in the refrigerator and remove 30 minutes before serving.

EASY VALENTINE SANDWICH COOKIES

Easy Valentine Sandwich Cookies image

This recipe makes 17- 3 inch sandwich cookies and 17 - 1 1/2 inch heart shaped cookies. You'll need a 3-inch heart shaped cutter and a 1 1/2-inch heart shaped cutter. Frost with Pink Valentine Frosting (see recipe).

Provided by Laria Tabul

Categories Desserts Cookies Sandwich Cookie Recipes

Yield 17

Number Of Ingredients 8

Ingredients

1 cup butter
1 ½ cups confectioners' sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon almond extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Steps:

In a large bowl, cream together butter and confectioners' sugar. Beat in egg, vanilla and almond extract. Mix well.
In a medium bowl, stir together flour, baking soda and cream of tartar; blend into the butter mixture. Divide dough into thirds and shape into balls.
Working with 1/3 of dough at a time, roll out dough into desired thickness on a lightly floured surface. For each heart sandwich cookie, cut out 2 3-inch hearts. Cut out the center of ONE of the 3-inch hearts with the 1 1/2-inch cutter.
Place each piece separately on an ungreased cookie sheet, 1 - 2 inches apart. Bake in a preheated, 350 degrees F (175 degrees C) oven until lightly browned (7-8 minutes for 1/4 inch thick cookies). Cool completely on wire rack. Frost bottom cookie with Pink Valentine Frosting and place an open centered cookie on top to form the sandwich. Also frost the small 1 1/2 inch hearts and serve as separate cookies.

Nutrition Facts : Calories 209.6 calories, Carbohydrate 24.7 g, Cholesterol 39.7 mg, Fat 11.3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 7 g, Sodium 155.7 mg, Sugar 10.5 g

CARAMEL CREAM SANDWICH COOKIES

Caramel Cream Sandwich Cookies image

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

Ingredients

3/4 cup firmly packed light brown sugar or 3/4 cup dark brown sugar
1 cup butter, softened
1 large egg yolk
2 cups flour
2 tablespoons butter
1 1/4 cups powdered sugar
1/2 teaspoon vanilla extract
4 -5 teaspoons milk

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.

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