Drei Augen German Shortbread Sandwich Cookies Recipes

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SHORTBREAD SANDWICH COOKIES



Shortbread Sandwich Cookies image

I layer a creamy, coffee-flavored filling between buttery shortbread, then dip the sandwiches in chocolate. Guests always love them.-Bertha Seyer, Oak Ridge, Missouri

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3 dozen.

Number Of Ingredients 14

1 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
FILLING:
1/4 cup butter, softened
1-1/3 cups confectioners' sugar
2 teaspoons instant coffee granules
2 teaspoons hot water
TOPPING:
1 cup semisweet chocolate chips
2 teaspoons shortening
Nonpareils

Steps:

  • Place ungreased baking sheets in the refrigerator. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well., Using a cookie press fitted with a ribbon disk, press dough into 2-1/2-in.-long ribbons on chilled baking sheets. Bake at 375° until edges are lightly browned, 6-8 minutes. Cool for 1 minute before removing from pans to wire racks to cool completely., For filling, in a small bowl, cream butter and confectioners' sugar until light and fluffy. Dissolve coffee in hot water; add to creamed mixture and mix until smooth. Spread 1 teaspoon filling on the bottom of one cookie; top with another cookie to form a sandwich. Repeat., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip one end of each cookie into chocolate, allowing excess to drip off and then in nonpareils. Place on waxed paper-lined baking sheets until set.

Nutrition Facts : Calories 130 calories, Fat 8g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 55mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

CINNAMON STARS: ZIMTSTERNE (GERMANY)



Cinnamon Stars: Zimtsterne (Germany) image

These are a classic German Christmas cookie; you'll find them in most every household as soon as St. Nicholas' Day (December 6) rolls around. These gluten-free cookies are kind of like a cross between a macaroon and a meringue, with a hint of nutty spiciness. We find them truly addictive. They're designed to keep for a long time, they'll get chewier as time passes.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 2 dozen stars

Number Of Ingredients 5

15 ounces sliced almonds, with skin (about 4 1/2 cups)
1 1/4 teaspoons ground cinnamon
3 large egg whites, room temperature
2 teaspoons finely grated lemon zest
2 1/4 cups confectioners' sugar, plus more for rolling* (please see Cook's Note)

Steps:

  • Sift the confectioners' sugar.
  • Put 1/2 cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.
  • Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies.
  • Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.
  • Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
  • Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners' sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.
  • Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.
  • Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.

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