Christmas Sandwich Cremes Recipe 455

CHRISTMAS SANDWICH CREMES

Steps:

• In a mixing bowl, with the paddle attachment, combine butter, cream and flour. Mix will.
• Cover in plastic wrap and refrigerate for 2 hours or until dough is easy to handle.
• Divide dough into thirds; let one portion stand at room temperature for 15 minutes (keep remaining dough refrigerated until ready to roll out).
• On a floured surface, roll out dough to 1/8 inch thickness.
• Cut with a 1 -1/2 inch round cookie cutter. Place cutouts in a shallow dish filled with sugar. Gently press cookie into sugar. Turn to coat.
• Place cookies on a silicone lined, or parchment lined, baking sheet. Prick with a fork several times.
• Bake at 375° for 7-9 minutes or until set.
• Cool on parchment lined wire rack.
• For filling, in a mixing bowl, cream butter and sugar. Add vanilla. Tint with food coloring. Spread about 1 teaspoon of filling over half of the cookies; top with remaining cookies.

CHRISTMAS SANDWICH CREMES

Steps:

• In a small bowl, combine the butter, cream and flour. Cover and refrigerate for 2 hours or until dough is easy to handle., Divide into thirds; let one portion stand at room temperature for 15 minutes (keep remaining dough refrigerated until ready to roll out). Preheat oven to 375°. On a floured surface, roll out dough to 1/8-in. thickness. Cut with a 1-1/2-in. round cookie cutter. Place cutouts in a shallow dish filled with sugar; turn to coat. Place on ungreased baking sheets. Prick with a fork several times. Bake 7-9 minutes or until set. Cool on wire racks. , For filling, in a small bowl, cream butter and sugar until light and fluffy. Add vanilla. Tint with food coloring. Spread about 1 teaspoon filling over half of the cookies; top with remaining cookies.

COOKIES AND CREME ICE CREAM SANDWICHES

Steps:

• Heat oven to 375°F. Make cookies as directed on box; cool completely.
• For each ice cream sandwich, place 2 tablespoons ice cream between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in chocolate chips. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag; freeze up to 1 month.

CHRISTMAS SANDWICH CREMES RECIPE - (4.5/5)

Steps:

• In a small bowl, combine the butter, cream and flour. Cover and refrigerate for 2 hours or until dough is easy to handle. Divide into thirds; let one portion stand at room temperature for 15 minutes (keep remaining dough refrigerated until ready to roll out). Preheat oven to 375°. On a floured surface, roll out dough to 1/8 inch thickness. Cut with a 1-1/2 inch round cookie cutter. Place cutouts in a shallow dish filled with sugar; turn to coat. Place on un-greased baking sheets. Prick with a fork several times. Bake 7-9 minutes or until set. Cool on wire racks. For filling, in a small bowl, cream butter and sugar until light and fluffy. Add vanilla. Tint with food coloring. Spread about 1 teaspoon filling over half of the cookies; top with remaining cookies.

CHRISTMAS SANDWICH CREMES

Steps:

• In a mixing bowl, combine butter, cream and flour; mix well. Cover and refrigerate for 2 hours or until dough is easy to handle.
• Divide into thirds; let one portion stand at room temperature for 15 minutes (keep remaining dough refrigerated until ready to roll out). On a floured surface, roll out dough to 1/8-in. thickness. Cut with a 1-1/2-in. round cookie cutter. Place cutouts in a shallow dish filled with sugar; turn to coat. Place on ungreased baking sheets. Prick with a fork several times. Bake at 375 degrees F for 7-9 minutes or until set. Cool on wire racks.
• For filling, in a mixing bowl, cream butter and sugar. Add vanilla. Tint with food coloring. Spread about 1 teaspoon of filling over half of the cookies; top with remaining cookies.

CHRISTMAS SANDWICH CREMES

Steps:

• In a small bowl, combine the butter, cream and flour. Cover and refrigerate for 2 hours or until dough is easy to handle.
• Divide into thirds; let one portion stand at room temperature for 15 minutes (keep remaining dough refrigerated until ready to roll out). Preheat oven to 375°. On a floured surface, roll out dough to 1/8-in. thickness. Cut with a 1-1/2-in. round cookie cutter. Place cutouts in a shallow dish filled with sugar; turn to coat. Place on ungreased baking sheets. Prick with a fork several times. Bake 7-9 minutes or until set. Cool on wire racks.
• For filling, in a small bowl, cream butter and sugar until light and fluffy. Add vanilla. Tint with food coloring. Spread about 1 teaspoon filling over half of the cookies; top with remaining cookies.