HOT CHOCOLATE SUGAR COOKIE SANDWICHES
Leftover hot chocolate or cocoa mix transforms a regular sugar cookie recipe into a festive treat. To keep cookies nice and round when you set the dough log down in the freezer, here's a tip: Hang onto your next cardboard paper towel tube, cut through it with scissors to make an open trough, then rest the log in the makeshift cradle and freeze.
Provided by Food Network Kitchen
Categories dessert
Time 3h50m
Yield 24 cookie sandwiches
Number Of Ingredients 11
Steps:
- Process the sugar in a food processor until finely ground. Add the flour, hot chocolate mix, salt and baking powder, and pulse just to combine. Add the butter, and pulse until it is all incorporated into the flour and the mixture has a sandy texture. Add the eggs and vanilla, and pulse until the mixture comes together in big clumps.
- Turn the dough out onto a clean work surface, and knead a few times to form a ball. Divide the dough in half, and roll each half into a log about 8 by 1 1/2 inches. Roll each log up in a piece of parchment, and tightly twist the ends. Freeze until firm, about 2 hours up to 1 month.
- Position oven racks in the top and lower thirds of the oven, and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Cut 1 log into 1/4-inch-thick slices (you should get about 24). Arrange 12 slices on each prepared baking sheet, and bake until the cookies lose their sheen and stay together when lifted with a metal spatula, about 12 minutes. Let cool on the baking sheet until firm enough to transfer to a rack to cool completely. Repeat with the remaining log of dough.
- Arrange 24 of the cookies, bottom-side up, on a baking sheet. Put a marshmallow half in the center of each. Bake until the marshmallows puff up and are hot. Gently press 1 of the remaining 24 cookies on top of each marshmallow to form sandwiches. Let the marshmallow centers cool while the cookies are on the baking sheet.
- Microwave the chocolate and honey in a microwave-safe bowl in 30-second increments, stirring in between, until completely smooth. Use the back of a spoon or a small offset spatula to spread some of the icing on top of each sandwich. Store for up to 2 days at room temperature in an airtight container.
SUGAR COOKIE SANDWICHES
Provided by Fake Bake
Categories dessert
Time 10m
Yield 12 cookie sandwiches
Number Of Ingredients 3
Steps:
- Lay 12 cookies flat-side up on a work surface. Open the whipped cream cheese frosting and stir briefly. Place a dollop of frosting in the center of each cookie and sandwich with a second cookie. Squeeze the cookie sandwiches together until the frosting spreads to the edges, then immediately roll the edges in colorful sanding sugar. If you like, package 1 or 2 cookie sandwiches in cellophane bags and tie with ribbon.
CHOCOLATE "I SCREAM" COOKIE SANDWICHES
I used chocolate to make a screaming ghost face design on these Halloween-themed ice cream cookie sandwiches, just so I could do a play on words.
Provided by Chef John
Categories Sandwich Cookies
Time 1h30m
Yield 4
Number Of Ingredients 4
Steps:
- Cover the flat side of 4 cookies with melted dark chocolate; tap the cookies lightly to smooth out the chocolate.
- While still wet, use a piping bag or spoon to make a ghost shape with the white chocolate; tap lightly once more to smooth as needed. More white designs can be added to the dark chocolate background if desired.
- Use melted dark chocolate to make the eyes and screaming mouth; tap or shake once more to even and smooth out.
- Let chocolate cool until hard and dry to the touch, at least 1 hour.
- Scoop ice cream on 4 remaining cookies, and cover with the tops. Carefully press to flatten, and transfer to a freezer to freeze thoroughly before serving.
Nutrition Facts : Calories 500.5 calories, Carbohydrate 63.6 g, Cholesterol 8.6 mg, Fat 26.2 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 8.7 g, Sodium 254.7 mg
SMALL-BATCH SUGAR COOKIE ICE CREAM SANDWICHES
These are a fast summer treat to fix. You can use your favorite sugar cookie recipe, but the sugar cookie recipe here will give enough for 6 ice cream sandwiches.
Provided by thedailygourmet
Categories Desserts Frozen Dessert Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Stir together sugar, melted butter, egg yolks, vanilla extract, and almond extract in a bowl. Add flour, baking soda, salt, and candy sprinkles. Stir to combine.
- Scoop dough with a medium-sized spring-hinged scoop and space evenly on the prepared baking sheet.
- Bake in the preheated oven until cookies spread, start to crackle, and appear dry on top, 10 to 12 minutes.
- Let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- To make ice cream sandwiches, place about 1/4 cup ice cream on the bottom of one cookie, press the top cookie in place.
Nutrition Facts : Calories 444.2 calories, Carbohydrate 55.7 g, Cholesterol 128.3 mg, Fat 22.7 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 13.3 g, Sodium 349.7 mg, Sugar 34.7 g
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