Sweet Sandwich Cookies Recipes

CHOCOLATE SANDWICH COOKIES I

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, combine flour, white sugar, cocoa powder, 3/4 teaspoon salt, and baking powder. Stir in 1 1/2 cups milk, eggs, 1 1/2 teaspoons vanilla, and shortening. Mix until smooth using an electric mixer. Drop batter by rounded teaspoons onto ungreased cookie sheets. Leave space, and only use a teaspoon; these spread.
• Bake in preheated oven for 7 to 8 minutes. Remove from pan immediately, and cool on wire rack.
• To make the filling, combine the butter, confectioners' sugar, 1/8 teaspoon salt, marshmallow creme, 1 1/2 teaspoons vanilla, and 1 tablespoon milk in a medium bowl. Beat with mixer until fluffy. Spread filling on one cookie, and top with another sandwich style.

SPICED SWEET POTATO SANDWICH COOKIES

Steps:

• 1. In a large bowl, beat butter at medium speed with an electric mixer until creamy.
• 2. Gradually add sugar, beating until smooth.
• 3. Beat in vanilla and sweet potato.
• 4. In a medium bowl, whisk together flour, baking powder, salt, nutmeg, pumpkin pie spice, cardamom, and cayenne.
• 5. Gradually add flour mixture to butter mixture.
• 6. Beating at low speed until combined.
• 7. Divide dough in half; flatten each into a disk.
• 8. Roll each disk to ¼-inch thickness between 2 sheets of wax paper. Refrigerate until firm, about 20 minutes.
• 9. Preheat oven to 350°. Line 2 baking sheets with parchment paper.
• 10. Working with one portion of dough at a time, remove top piece of wax paper; cut with a 2-inch round cutter.
• 11. Place cookies 1 inch apart on prepared baking sheets.
• 12. Bake until edges are golden, 12 to 14 minutes. Cool on baking sheets 1 minute.
• 13. Transfer to wire racks and cool completely.
• 14. CARAMEL CREAM FILLING - MAKES ABOUT 2¾ CUPS
• 15. In the work bowl of a food processor combine sugar, salt, cream, butter, and ice cream topping.
• 16. Process until thickened slightly.
• 17. Will look clumpy before creamy.
• 18. Transfer mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat until light and fluffy, stopping occasionally to scrape down the sides of bowl, about 15 minutes. Do not overmix.
• 19. Transfer filling to a pastry bag fitted with a large round or star tip. Pipe about 2-3 teaspoons Caramel Cream Filling onto half of cookies.
• 20. Top with remaining cookies. Serve immediately.
• 21. Chef's Note: While these cookies can be baked up to 1 day in advance, do not fill them until ready to serve. (You can also refrigerate half the cookies that have the cream filling for about 10 minutes to firm before placing the top cookie on.)

SWEET SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 20 minutes. , Shape into 1-in. balls. Place 1-1/2 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. , Bake at 325° for 8-10 minutes or until golden brown. Remove to wire racks to cool. , For filling, heat butter in a saucepan over medium heat until golden brown. Remove from the heat; stir in confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread on the bottoms of half of the cookies; top with remaining cookies.

VALENTINE SANDWICH COOKIES

Steps:

• Add the butter, granulated sugar, and brown sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for one minute, to ensure that the mixture is smooth and creamy. Add in the eggs, and beat together for 30 seconds.
• Next, add in the powdered sugar, cornstarch, vanilla bean paste, and salt. Beat together for 30 seconds, or until fully incorporated. Lastly, add in the flour. Beat to incorporate.
• Wrap the dough in plastic wrap, and chill in the refrigerator for 1 hour.
• Once the dough has chilled, unwrap the plastic wrap, and place the dough onto a lightly floured surface. Preheat the oven to 350°F. Line 1 - 2 large baking sheets with parchment paper, and set aside.
• Use a rolling pin to roll the dough out into a large sheet, about ¼ inch thick. Use a 1 ½ to 2 inch round cookie cutter to cut out as many cookies from the dough as possible. Place the cookies on the prepared baking sheets. Combine the remaining scraps of dough into a ball, roll it out into a ¼ inch thick sheet, and cut more cookies. Repeat these steps until all of the dough is used.
• Place 32 heart candies into the center of 32 of the cookies. Press the candy hearts into the dough so that they stick. You should have 32 cookies with candies, and 32 cookies without candies.
• Bake the cookies for 12 minutes. They will be slightly browned around the edges, but still soft to the touch. Remove the cookies from the oven, and place on cooling racks to cool completely.
• Once the cookies are cool, make the frosting. Add all of the frosting ingredients to the bowl of a stand mixer fitted with the paddle attachment. Beat together on high speed for 2 minutes, or until a smooth and fluffy frosting has formed.
• Spoon the frosting into a piping bag fitted with a star piping tip. Start with the plain cookies, without candy hearts. Turn each one upside down, and pipe frosting onto the bottom. Top with the candy heart cookies, heart-side up. Gently press the cookies together so that they stick together and make sandwiches.
• Serve immediately. You may also store the cookies in airtight containers at room temperature for up to three days, or in the refrigerator for up to 5 days.