Tiny Tim Sandwich Cookies Recipes

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TINY TIM SANDWICH COOKIES



Tiny Tim Sandwich Cookies image

When I was growing up, my mother and I created special Christmas memories in the kitchen preparing these cute, bite-sized cookies. Vary the food coloring for holidays throughout the year. -Eudora Delezenne, Port Huron, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 5 dozen.

Number Of Ingredients 14

1 cup sugar, divided
2 to 3 drops red food coloring
2 to 3 drops green food coloring
1/2 cup butter, softened
1/2 cup shortening
1/4 cup confectioners' sugar
1 teaspoon almond extract
2-1/3 cups all-purpose flour
FROSTING:
2 cups confectioners' sugar
3 tablespoons butter, softened
4-1/2 teaspoons heavy whipping cream
3/4 teaspoon almond extract
Red and green food coloring, optional

Steps:

  • Preheat oven to 375°. Combine 1/2 cup sugar and red food coloring; set aside. In another bowl, combine remaining sugar with green food coloring; set aside. , In a large bowl, cream butter, shortening and confectioners' sugar until light and fluffy. Beat in extract. Gradually beat in flour. Shape into 1/2-in. balls. , Place 1 in. apart on ungreased baking sheets. Coat bottoms of two glasses with cooking spray, then dip one in red sugar and the other in green sugar. Flatten cookies alternately with prepared glasses, redipping in sugar as needed. Bake until edges are lightly browned, 8-10 minutes. Remove to wire racks to cool completely. , For frosting, combine confectioners' sugar, butter, cream and extract. If desired, use food coloring to tint half of the frosting red and the other half green. Frost the bottoms of half of the cookies; cover with remaining cookies.

Nutrition Facts : Calories 83 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 17mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

ITALIAN SANDWICH COOKIES



Italian Sandwich Cookies image

This bakery staple is not authentically from Italy, but rather a variation on the classic spritz cookie invented by immigrants. You'd be hard-pressed to find an Italian cookie tray in America that didn't include these after-dinner favorites.

Provided by Food Network

Categories     dessert

Time 1h50m

Yield about 2 dozen cookies

Number Of Ingredients 11

3 sticks (3/4 pound) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup raspberry jam
3/4 cup chopped chocolate or chocolate chips
1 teaspoon canola oil or shortening
Rainbow sprinkles, for decorating

Steps:

  • Preheat the oven to 375 degrees F.
  • In a mixer on medium speed, cream together the butter, sugar and salt until very fluffy, about 4 minutes. Add the vanilla and eggs and continue to beat very well for an additional 4 minutes, scraping down the sides at least once. Turn the mixer on low speed and add the flour and baking powder, and mix until just combined.
  • Put the dough into a pastry bag or cookie press fitted with a star tip. On an ungreased cookie sheet, pipe cookies in 2-inch lines, spaced at least 1 inch apart. Place in the freezer for 5 minutes (this will help them retain their shape when baking).
  • Bake until golden brown, 15 minutes. Let cool on the cookie sheets 3 minutes, then transfer to wire racks to cool completely. Spread a little more than half a teaspoon of jam on half of the cookies, then top with the remaining cookies to make sandwiches. Place in the freezer for another 5 minutes to help set while you prepare the chocolate.
  • Toss together the chocolate and the oil and place in a microwave-safe mug. Microwave in 30-second increments, stirring occasionally, until completely melted. Put the rainbow sprinkles onto a plate.
  • Working quickly, dip the cookies halfway into the chocolate, then roll in the sprinkles. Place finished cookies on a tray lined with either wax or parchment paper to set completely. Cookies will keep in an airtight container for about 1 week.

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