White Chocolate Star Sandwich Cookies Recipes

WHITE CHOCOLATE STAR SANDWICH COOKIES

Steps:

• In a small bowl, beat cookie dough and flour until combined. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a floured 2-3/4-in. star cookie cutter. Place 2 in. apart on ungreased baking sheets. , Decorate half of the cookies with sugars and nonpareils. Bake at 350° for 7-9 minutes or until edges are golden brown. Remove to wire racks to cool., In a microwave, melt white chocolate; stir until smooth. , Cool. In a small bowl, beat the cream cheese, butter and food coloring until fluffy. Gradually beat in confectioners' sugar and melted chocolate until smooth. Spread over the tops of plain cookies; top with decorated cookies. Store in the refrigerator.

CHOCOLATE SANDWICH COOKIES WITH WHITE CHOCOLATE GANACHE

Steps:

• In a large bowl, sift together the flour, cocoa, baking powder, and salt. Set aside.
• Cream the butter and sugar until soft and creamy in the bowl of an electric mixer fitted with the paddle attachment. Beat in egg and vanilla.
• Add the flour mixture, and mix on low speed until combined. Divide the dough in half, and wrap each in plastic wrap; chill in the refrigerator for 1 hour.
• Preheat the oven to 325 degrees. On a lightly floured surface, roll dough to 1/8 inch thick. Cut into 1 1/2-inch squares using a cookie cutter. Transfer to parchment paper-lined baking sheets, and refrigerate until firm, about 30 minutes. Gather any scraps, wrap in plastic wrap, and chill for 30 minutes before rerolling and cutting into squares. Bake until edges just begin to brown, about 12 minutes. Transfer to wire racks to cool.
• To make the white chocolate ganache, bring cream to a boil in a small saucepan. Remove from heat, and add 9 ounces white chocolate. Let stand for 5 minutes, covered. Transfer the mixture to a medium bowl, and stir until completely smooth. Place in the refrigerator, and chill until thick enough to spread, about 1 hour, stirring every 10 minutes. Use an offset spatula to spread ganache on half the cookies; top with remaining cookies.
• Melt remaining 3 ounces white chocolate in a small heat-proof bowl set over a pan of simmering water. Make a small cone out of parchment paper, or fit a small pastry bag with a coupler and #2 Ateco tip. Fill, and decorate as desired.

CHOCOLATE SANDWICH COOKIES

Steps:

• Cookies: Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Beat in the egg and vanilla. With the machine running, gradually add the flour mixture until just blended. Stir in the chocolate chips. Using a 1-ounce ice cream or cookie scoop, form 12 equal-sized pieces of dough onto each baking sheet. With damp hands, form the dough into balls. Flatten the tops of the dough slightly and bake until the tops of the cookies begin to crack slightly, about 14 minutes. Cool for 5 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.
• Filling: In a medium bowl, using an electric mixer, beat the cream cheese and vanilla together until fluffy. Gradually add the powdered sugar and mix until smooth. Color the frosting by mixing in the food coloring, 1 drop of at a time, until the desired color is reached. Add water, if needed, 1/2 teaspoon at a time, to make the consistency spreadable.
• Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top. Refrigerate for 30 minutes to allow the filling to stiffen slightly. Serve at room temperature.

LINZER STAR SANDWICH COOKIES

Steps:

• For the cookie batter: In the bowl of an electric mixer, whip the butter until smooth. Add the granulated sugar and continue mixing until the mixture becomes light and fluffy, 5 to 8 minutes.
• In another bowl, combine and mix the flour, almonds, cinnamon and nutmeg.
• Mix and roll the cookies: Because this dough has a good amount of butter, it needs resting time and it needs to be rolled fairly quickly. Lay three large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place one third of the batter on each of the pieces of wax paper. Coat with another light layer of flour and top with another piece of wax paper of the same length to make three dough "sandwiches." Press these wax-paper-and-dough-sandwiches down with your hands until the dough is fairly thin. This will save a lot of time on rolling later on. Place two of them in the refrigerator and work with them one at a time. Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8 inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other two. Let them chill at least 10 minutes.
• Preheat the oven to 350 degrees F.
• Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch stars (or rounds) as you can. Reserve the scraps in the refrigerator. Arrange the stars neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.
• Make the cookie tops: Cut a star, with the smaller cutter, out of the center of half of all the cookies. Roll the scraps in between two of the pieces of wax paper and cut additional stars, if desired.
• Bake and assemble the cookie sandwiches: Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly on the trays for a few minutes before gently transferring them to a flat surface. P
• Place the raspberry jam in a small pot and bring it to a light simmer. Remove from the heat to cool slightly. Spoon 1/4 to 1/2 teaspoon raspberry jam on each bottom and place a top star squarely on each. Dust with powdered sugar, if desired.

CHOCOLATE SANDWICH COOKIES

Steps:

• Set two racks in the middle of the oven. Preheat to 375 degrees.
• In a food processor, or bowl of an electric mixer, thoroughly mix all dry ingredients for the cookies. On low speed, or while pulsing the processor, add the butter, and then the egg.
• Continue processing or mixing until dough comes together in a mass. It will be a very stiff, very dry dough; this is what it's supposed to look like.
• Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. The cookies will look puffy; that's okay. Set baking sheets on a rack to cool and thump them slightly to make the cookies "deflate" (or press them down with the back of a spoon).
• To make the filling, place butter and shortening in a mixing bowl and, at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
• To assemble the cookies, pipe a blob of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie.

WHITE CHOCOLATE COOKIES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Beat the butter and sugars together in a large bowl using an electric whisk, or in a stand mixer until just combined. Crack in the egg and beat again. Stir through the vanilla, flour, bicarb, chocolate chunks and ¼ tsp fine sea salt.
• Roll the mixture into 10 even-sized balls between the palms of your hands. Arrange over the prepared baking sheets and bake for 10-12 mins until golden brown at the edges. Leave to cool slightly on the sheets, then transfer to a wire rack and leave to cool completely, or eat warm with ice cream.

WHITE STAR COOKIES

Steps:

• Melt the white star candy and peanut butter together.
• Add all other ingredients and mix together.
• Drop by spoonfuls onto wax paper.
• Refrigerate until hardened.

RASPBERRY STAR COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and sugar until smooth. Beat in the egg. Combine the flour and salt; stir into the creamed mixture. Dough will be stiff. On a lightly floured surface, roll half of the dough out to 1/8 inch thickness. Cut into star shapes using a cookie cutter. Set cookies 1 inch apart onto the prepared cookie sheets. Place a teaspoon of jam onto each cookie and spread out towards the points of the stars. Roll out remaining half of the dough and cut into stars the same size. cut holes in the center of each star, then place them onto the jam stars.
• Bake for 7 to 10 minutes in the preheated oven, until golden around the edges. Remove from cookie sheets to cool on wire racks. In a small bowl, mix together the confectioners' sugar and almond extract to form a glaze. Add water a teaspoon at a time if the mixture is too thick to drizzle. Drizzle glaze over cooled cookies.

MUMMY SANDWICH COOKIES WITH WHITE AND DARK CHOCOLATE

Steps:

• Decorate the cookies:
• Fill a medium pot with 2 inches of water, place over medium heat, and bring to a simmer. Place dark chocolate in a heatproof metal or glass bowl and set over the pot (the simmering water should not touch the bottom of the bowl). Melt chocolate, stirring frequently, until almost completely melted. Remove bowl from heat, and stir until smooth.
• Using a small offset spatula or spoon, apply a thin layer of dark chocolate onto the rounded surface of the "tops" of half the cookies, reserving the remaining half of the cookies for the sandwich "bottoms." Reserve remaining dark chocolate for the mummy eyes. Set cookies aside to allow chocolate to set, about 10 minutes.
• Repeat melting process with white chocolate. Fill a pastry bag fitted with a small tip with melted white chocolate. Drizzle thin horizontal stripes of white chocolate onto each chocolate-covered cookie, leaving a 1/4-inch gap in the center for the eyes. Add the whites of two eyes in the center of each cookie and allow to set, about 5 minutes. Using a toothpick, add two small dots of reserved melted dark chocolate to the eyes to make pupils. Repeat with remaining cookies.
• Make the filling:
• Using an electric mixer, beat butter on medium-high until smooth and fluffy. Add the cream cheese and beat until well blended. Add the confectioner's sugar, vanilla extract, and a few drops food coloring. Mix on medium-low until well combined, adding additional food coloring, if desired.
• Assemble the cookie sandwiches:
• Spread 1 1/2 teaspoons of filling on the flat side of each reserved plain sugar cookie "bottom," then top with a decorated cookie.

WHITE CHOCOLATE-GINGERBREAD STARS

Steps:

• In large bowl, beat brown sugar, butter, molasses and egg with electric mixer on medium speed until well blended. On low speed, beat in flour, ginger, cinnamon, baking soda, salt and cloves. On lightly floured surface, shape dough into a ball; press into a flat disk. Wrap in plastic wrap; refrigerate 1 hour or until firm.
• Heat oven to 350°F. Lightly spray large cookie sheets with cooking spray. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with floured 3- to 4-inch star-shaped cookie cutter. On cookie sheets, place cutouts 2 inches apart. Reroll dough and cut additional cookies.
• Bake 10 to 12 minutes or until no indentation remains when touched in center. Immediately remove from cookie sheets to cooling racks; cool completely.
• In small microwavable bowl, microwave white chocolate uncovered on High 45 seconds to 1 minute or until melted; stir until smooth. Spoon into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above melted chocolate; squeeze bag to drizzle chocolate over cookies. Immediately sprinkle with sparkling sugar. Let stand 30 minutes or until set.

RASPBERRY-CREAM SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt; set aside.
• Mix butter and 1 1/2 cups sugar with an electric mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract, and vanilla seeds; mix until smooth. Reduce speed to low. Gradually mix in flour mixture.
• Scoop batter using a 1-inch ice creamscoop; space 2 inches apart on bakingsheets lined with parchment paper.
• Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4 to 6 minutes more. Let cool on parchment on wire racks.
• Puree raspberries and remaining 2 teaspoons sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside.
• Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Slowly whisk in reserved raspberry mixture. Refrigerate up to 30 minutes.
• Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies.