Holiday Sandwich Cookies Recipes

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HOLIDAY SANDWICH COOKIES



Holiday Sandwich Cookies image

Provided by Food Network

Time 1h40m

Yield 12 sandwich cookies

Number Of Ingredients 3

1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
3/4 cup vanilla frosting (from 1-1b container frosting)
1/4 cup decorator sugar crystals or clear edible glitter

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.

HOLIDAY SANDWICH COOKIES



Holiday Sandwich Cookies image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 10 sandwich cookies

Number Of Ingredients 17

4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
3/4 cup confectioners' sugar substitute, preferably Swerve
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon lemon zest (from 1/2 large lemon)
2 cups blanched almond flour (not superfine)
1/4 cup coconut flour, plus extra for dipping cutters into
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups confectioners' sugar substitute, preferably Swerve
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Red and green food gel pastes, for tinting
Crushed sugar-free peppermint candy canes
Red and green sugar-free sprinkles
Red and green sugar-free sanding "sugar"

Steps:

  • For the cookies: Position an oven rack in the center of the oven and preheat to 350 degrees F.
  • Beat the cream cheese, butter and confectioners' sugar together in a large mixing bowl with a handheld mixer until light and fluffy, 2 to 3 minutes. Scrape down the bowl. Add the egg, vanilla and lemon zest and beat until smooth, another minute. Scrape down the bowl again. Add the almond and coconut flours and the salt. Beat until a slightly sticky dough forms. Halve the dough and shape each into a flat disc. Wrap each in plastic and chill in the freezer until firm, about 30 minutes.
  • Work with one disc of chilled dough at a time, leaving the other in the freezer. Place the dough between 2 sheets of parchment paper and roll to 1/4-inch thickness. Carefully peel off the top sheet of parchment. Dip a 3-inch round cookie cutter into some coconut flour to help keep it from sticking to the dough and cut the dough into rounds. (The dough is very soft, so you will likely have to leave the cookies in place and scrape away the surrounding dough.) If you like, use mini cookie cutters to cut a hole from the middles of the rounds for half of the rounds. The dough will probably be too soft to transfer the cookies, so slide the parchment paper with the rounds onto a baking sheet. Gather the scraps of dough together and flatten into another round. Wrap the disc of dough in plastic, and chill in the freezer. Place the baking sheet of cut cookies into the freezer to chill for 10 to 15 minutes. Meanwhile, repeat the process with the second disc of chilled dough. Reroll the scraps and cut out more cookies. (You should be able to cut a total of 18 to 20 rounds.)
  • Bake one sheet of cookies at a time for 5 minutes. Turn the oven down to 300 degrees F and continue to bake, rotating the pan halfway through, until lightly golden on the edges, about another 10 minutes. Transfer the baking sheet to a rack. (Do not try to transfer the cookies from the baking sheet until completely cooled.) Increase the oven to 350 degrees F and repeat with the other cookies.
  • For the frosting: With a handheld mixer, beat the butter in a bowl until light and airy. Add the confectioners' sugar, vanilla and salt. Mix on low speed until smooth. Transfer a third of the frosting to a piping bag and set aside. Divide the remaining frosting evenly between 2 bowls. Add about 1/2 teaspoon red gel paste to one bowl and 1/2 teaspoon green gel paste to the other. Mix until the color is evenly distributed, adding more gel as desired. Transfer to two more piping bags. Cut off the tips of the bags when ready to assemble.
  • To assemble: Pair off the cookie rounds into tops and bottoms, using any cookies with cutouts as tops. Arrange the flat sides of the bottom cookies facing up. Pipe about 3 tablespoons frosting onto the bottom cookies. Smooth the frosting with an offset spatula. Top with the flat sides of the top cookies facing down, pressing gently so that the frosting is pushed to the edges of the cookies.
  • Put the crushed peppermint candy and sprinkles on separate plates. Place the sanding "sugar" in a bowl. Roll the edges of each cookie in the candy or sprinkles, or spoon the sugar over the frosting. Sprinkle any cut-out windows with more decorations as desired.

HOLIDAY SANDWICH COOKIES



Holiday Sandwich Cookies image

Colorful and cute, these cookies are extremely fast to make and disappear just as quickly from a cookie tray.-Darcie Cross, Novi, Michigan

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 50-55 cookies.

Number Of Ingredients 3

6 ounces white or milk chocolate candy coating, coarsely chopped
50 to 55 Oreo cookies
Sprinkles

Steps:

  • In a microwave, melt 2 oz. of candy coating, stirring until smooth. Spread over tops of a third of the cookies; decorate as desired with sprinkles. Place on waxed paper until set. Repeat with remaining coating, cookies and toppings.

Nutrition Facts : Calories 65 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CHRISTMAS SANDWICH COOKIES



Christmas Sandwich Cookies image

My mother-in-law gave me the recipe for these lovely melt-in-your-mouth cookies. They're a Christmas tradition at our house. -Elizabeth Klager, St. Catharines, Ontario

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 14

1 cup butter, softened
1/2 cup confectioners' sugar
2 teaspoon milk
2 cups all-purpose flour
1/2 cup cornstarch
1/8 teaspoon salt
FILLING:
5 tablespoons raspberry jam
FROSTING:
1/4 cup butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
Green food coloring
Quartered red candied cherries and star-shaped sprinkles

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add milk. Combine the flour, cornstarch and salt; add to the creamed mixture, beating just until dough forms a ball. , On a lightly floured surface, knead 20 times. Roll out 3/8-in. thickness. Cut with a 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 12-13 minutes or until edges are lightly browned. Remove to wire racks to cool. Spread jam over the bottom of half of the cookies; top with remaining cookies. , In a large bowl, beat the butter, confectioners' sugar, vanilla and food coloring until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe frosting in tree shapes on cookies. Garnish with candied cherries and sprinkles.

Nutrition Facts : Calories 173 calories, Fat 10g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 89mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

JAM SANDWICH COOKIES



Jam Sandwich Cookies image

For bakery-quality cookies in a hurry, just add butter and milk to our Everyday Baking Mix.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 40m

Yield Makes 18

Number Of Ingredients 4

4 cups Everyday Baking Mix, spooned and leveled
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/2 cup whole milk
3/4 cup seedless jam or jelly

Steps:

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a food processor, pulse baking mix and butter until mixture resembles coarse meal. Add milk; pulse until a dough forms.
  • Drop dough by heaping tablespoons onto sheets, 4 inches apart. (You will fit about 9 cookies to a sheet; bake in two batches to make a total of 36 cookies.) Bake until cookies begin to turn golden but center is still pale, 12 to 14 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely.
  • Spread flat side of half the cookies with 2 teaspoons jam each; sandwich with remaining cookies.

Nutrition Facts : Calories 251 g, Fat 11 g, Protein 2 g

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