Sweetheart Sandwich Cookies Recipes

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SWEETHEART COOKIES



Sweetheart Cookies image

These rounds filled with fruit preserves were blue-ribbon winners at the county fair two years running. A family favorite, they never last beyond December 25! —Pamela Esposito, Smithville, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 6

3/4 cup butter, softened
1/2 cup sugar
1 large egg yolk, room temperature
1-1/2 cups all-purpose flour
2 tablespoons raspberry or strawberry preserves
Confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. In a bowl, cream butter and sugar. Add egg yolk; mix well. Stir in the flour by hand. On a lightly floured surface, gently knead dough for 2-3 minutes or until thoroughly combined. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indention in the center of each. Fill each with 1/4 teaspoon preserves. , Bake for 13-15 minutes or until edges are lightly browned. Remove to wire racks. Dust warm cookies with confectioners' sugar if desired. Cool.

Nutrition Facts : Calories 102 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 46mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

SWEETHEART SANDWICH COOKIES



Sweetheart Sandwich Cookies image

These vanilla pepper mint filling based sandwich cookies are my baking sweetheart. Chocolate decadence makes them extra ordinarily yummy.

Provided by Jane Kaylie

Categories     Cookies

Time 25m

Number Of Ingredients 12

1/4 lb unsalted butter
1 1/4 c salt
2 large eggs
1 Tbsp vanilla extract
1/2 c unsweetened cocoa
2 c flour
1/2 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
4 Tbsp unsalted butter
1 tsp vanilla extract
4 c confectioner's sugar

Steps:

  • 1. To make the cookies, cream the butter with the sugar in a large bowl until light. Beat in eggs and vanilla; set aside. Sift the cocoa, flour, salt, baking powder, and baking soda together.
  • 2. Stir the dry ingredients thoroughly into the butter mixture. Cover the bowl with plastic wrap and refrigerate for 2 or 3 hours. Preheat the oven to 375 F and butter 2 cookie sheets.
  • 3. Using a teaspoon measure, roll level teaspoons of the dough into balls and place them 2 inches apart on the sheets. Bake for 10 to 15 mins, until cookies are puffed and surfaces slightly dry and cracked. Cool on racks.
  • 4. To make the filling, cream the butter until light. Beat in the vanilla and powdered sugar, adding whipping cream and continuing to beat until the consistency is like creamy frosting.
  • 5. Makes about 3 dozen sandwiches.
  • 6. Variation : For half a batch of vanilla-filled and half a batch of peppermint-filled cookies, add ⅛ teaspoon peppermint extract to half the filling. Tint the peppermint filling pink or green before filling half the sandwiches.
  • 7. Enjoy the recipe @@ http://goo.gl/OKC6vp

SWEETHEART COOKIE SANDWICHES



Sweetheart Cookie Sandwiches image

Heart shaped cookies with peppermint flavor and a layer of chocolate in the middle. Delicious!!! And so pretty!!!

Provided by DEBBY R.

Categories     Desserts     Cookies

Yield 48

Number Of Ingredients 12

¼ cup shortening
¼ cup butter
1 cup white sugar
1 egg
¼ teaspoon peppermint extract
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
3 tablespoons milk
1 cup rolled oats
2 drops red food coloring
1 (16 ounce) container prepared chocolate frosting

Steps:

  • In a large bowl, beat together shortening, butter or margarine and sugar until light and fluffy. Add egg and peppermint extract; beat well.
  • Sift together flour, baking powder and salt; add to shortening mixture alternating with milk and mix well. Stir in oats; add in just enough food coloring to make a pink dough. Cover and chill for 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll out dough on a lightly floured board; cut out cookies with a floured 2 inch cookie cutter. Place on a lightly greased cookie sheet.
  • Bake in preheated oven for about 6 minutes. Remove cookies from sheet to cool.
  • Frost half of the cookies with frosting; top with remaining cookies, sandwich style.

Nutrition Facts : Calories 98.5 calories, Carbohydrate 15.2 g, Cholesterol 6.5 mg, Fat 4 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.5 g, Sodium 55.2 mg, Sugar 9.6 g

SWEET SANDWICH COOKIES



Sweet Sandwich Cookies image

This caramelly cookie is a past winner of our family's holiday bake-off. The tender brown sugar cookie melts together with the rich browned butter frosting for a yummy flavor combination. They are sweet, and so special.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 10

1 cup butter, softened
3/4 cup packed brown sugar
1 egg yolk
2 cups all-purpose flour
1/4 teaspoon salt
BROWNED BUTTER FILLING:
2 tablespoons butter
1-1/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
4 to 5 teaspoons 2% milk

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.

Nutrition Facts : Calories 235 calories, Fat 13g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.

SWEETHEART SANDWICH COOKIES



Sweetheart Sandwich Cookies image

A rich creamy frosting nestles between two cookies for a sandwich cookie favorite.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 42

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
2 tablespoons Gold Medal™ all-purpose flour
1/2 cup butter, softened
1 egg
1/2 teaspoon almond extract
1/4 cup granulated sugar
1 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16 oz container)
2 tablespoons Betty Crocker™ candy sprinkles

Steps:

  • Heat oven to 350°F. In medium bowl, stir cookie mix and flour until well blended. Add butter, egg and almond extract; stir until soft dough forms.
  • Roll dough into 84 (1/2-inch) balls. Roll each ball in sugar. Place balls 1 inch apart on ungreased cookie sheet. Bake 7 to 9 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • For each sandwich cookie, spread 1 teaspoon frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together. Roll sides of sandwich cookie in sprinkles.

Nutrition Facts : Calories 110, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving (1 Cookie), Sodium 65 mg, Sugar 10 g, TransFat 1 g

VALENTINE SANDWICH COOKIES



Valentine Sandwich Cookies image

Delightfully sweet and simple, these soft butter cookie sandwiches feature a cute candy heart and a swirl of pink, raspberry-flavored buttercream.

Provided by Jessica - The Novice Chef

Categories     Cookies

Time 2h12m

Number Of Ingredients 13

1 cup unsalted butter, room temperature
1/2 cup granulated sugar
3 tablespoons brown sugar
3 large eggs
1/3 cup powdered sugar
2 1/2 tablespoons cornstarch
1 1/2 tablespoons vanilla bean paste
1 teaspoon salt
3 1/2 cups all-purpose flour
32 Wilton heart icing candies
1/2 cup unsalted butter, room temperature
1 1/2 cups powdered sugar
2 teaspoons raspberry Jello powder

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.

Nutrition Facts : Calories 259 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 112 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

GOLDY BEAR'S SWEETHEART SANDWICH COOKIES



Goldy Bear's Sweetheart Sandwich Cookies image

Make and share this Goldy Bear's Sweetheart Sandwich Cookies recipe from Food.com.

Provided by kittycatnap

Categories     Dessert

Time 45m

Yield 36 cookies

Number Of Ingredients 13

1/4 lb unsalted butter
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
4 tablespoons unsalted butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
whipping cream

Steps:

  • FOR THE COOKIES --
  • Cream the butter with the sugar in a large bowl until light.
  • Beat in eggs and vanilla; set aside.
  • Sift the cocoa, flour, salt, baking powder, and baking soda together.
  • Stir the dry ingredients thoroughly into the butter mixture.
  • Cover the bowl with plastic wrap and refrigerate for 2 or 3 hours.
  • Preheat the oven to 375F and butter 2 cookie sheets.
  • Using a teaspoon measure, roll level teaspoons of the dough into balls and place them 2 inches apart on the sheets.
  • Bake for 10 to 15 mins, until cookies are puffed and surfaces slightly dry and cracked.
  • Cool on racks.
  • FOR THE FILLING --
  • Cream the butter until light.
  • Beat in the vanilla and powdered sugar, adding whipping cream and continuing to beat until the consistency is like creamy frosting.
  • When the cookies are complete cool, spread about 1/2 tablespoon of iflling on the bottom of one cookie, then top with the bottom side of another cookie.
  • VARIATION --
  • For half a batch of vanilla-filled and half a batch of peppermint-filled cookies, add 1/8 teaspoon peppermint extract to half the filling. Tint the peppermint filling pink or green before filling half the sandwiches.

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