Sugar Cookie Sorbet Sandwiches Recipes
SUGAR COOKIE SORBET SANDWICHES
All these ingredients can be purchased pre-made in the grocery store and assembled at home in just a few minutes. Put the sorbet in the fridge 10 minutes prior to scooping for easier sandwiching.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- Using an ice cream scoop, place one scoop of sorbet onto a sugar cookie. Taking another cookie sandwich the sorbet between the two. Smoosh slightly so that the cookies stick together.
- Put back in the freezer to set, for about 10 to 30 minutes.
PINK HEART SANDWICH COOKIES
The pink hearts are made from a sugar-cookie dough; the chocolate hearts are a little denser. What holds these charming sandwich cookies together is a filling that will remind you of an Oreo. It's creamy, but granulated sugar gives it a tender crunch. (This is the corrected version of this recipe.)
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h25m
Yield Makes 51 (eighteen 1-inch sandwich cookies, eighteen 1 1/2-inch sandwich cookies, and fifteen 2-inch sandwich cookies)
Number Of Ingredients 9
Steps:
- Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. Reduce speed to low, and gradually add flour mixture, beating until just incorporated. Remove from the mixer and and knead until a dough forms.
- Divide dough into 3 or 4 pieces, depending on how many shades of pink you would like the cookies to be. Working with 1 piece of dough at a time, add food coloring, 1 drop at a time, mixing and kneading to combine, until desired shade is reached; the more food coloring you add, the darker the color will be. Flatten each piece of colored dough into a disk, and wrap each in plastic wrap. Refrigerate until firm, at least 1 hour and up to overnight. Bring to room temperature, about 10 minutes, before rolling.
- Preheat oven to 325 degrees with racks in top and lower thirds. Roll out each disk of dough between 2 sheets of lightly floured parchment to just under 1/4 inch thick, adding more flour as needed to keep dough from sticking. Cut out 1-, 1 1/2-, and 2-inch heart shapes, making sure you have even numbers in each color and size for a total of thirty-six 1-inch, thirty-six 1 1/2-inch, and thirty 2-inch cookies, rerolling scraps once. Place cookies 1 inch apart on parchment-lined baking sheets, and freeze until very firm, about 15 minutes.
- Bake until barely golden brown around edges, about 8 minutes for 1-inch cookies, 10 minutes for 1 1/2-inch cookies, and 12 minutes for 2-inch cookies, rotating halfway through. Let cookies cool completely on baking sheets set on wire racks. Spread or pipe (using a pastry bag and a small plain tip) filling onto bottom side of half the cookies, and sandwich with remaining cookies, pressing gently. Cookies can be stored in an airtight container at room temperature up to 1 week.
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