Tiny Tim Sandwich Cookies Recipes

TINY TIM'S TIDINGS OF JOY COOKIES

Steps:

• Tiny Tim says to his friends: Take the butter out of the icebox. Let it get soft. Get the oven temperature to 375 degrees. Grease the cookie sheets.
• Get a small bowl and a strainer. Open the can of pineapple and dump the pineapple into the strainer. Let the syrup drip into the bowl. Set aside.
• Get a large mixing bowl and measure the soft butter into it. Pack the brown sugar into a measuring cup and pour it over the butter. Cream the butter and sugar together.
• Now get a cup. Break the egg into the cup and then pour it into the mixing bowl with the creamed mixture. Measure out 3 Tbl. of the pineapple syrup and pour it over the egg. Beat everything together with a mixing spoon. Beat it well. Do not leave any lumps of sugar in the batter. Set the mixing bowl aside.
• Measure the flour, the baking powder, and the salt into a sifter. Sift them into a bowl. Add the sifted ingredients to the egg mixture. Stir slowly. Stir until the white flour is all mixed into the batter.
• Dump in the crushed pineapple, the butterscotch bits, and the nuts. (If you have whole walnuts, break them into bits before you add them.) Stir it all into the batter.
• Shape and bake the cookies. Use an "eating" teaspoon. One full teaspoon of batter makes one cookie. Dip the spoon into the batter and push the batter off onto the greased cookie sheet. These cookies spread out as they bake, so leave plenty of room around each cookie. Put a cherry in the middle of each cookie. Now they are ready for the oven. They will be done in 10 or 12 minutes. In the meantime, you can get another batch ready if you have another cookie sheet.
• Time's up! Take the cookie sheet out of the oven. Carefully lift the cookies off with a spatula. (They will be VERY soft.) Put them on a wire rack to cool. They look delicious! They smell delicious! Fit for a king. "God bless us, everyone!" ~Tiny Tim

MINI CHOCOLATE CHIP SANDWICH COOKIES

Steps:

• Preheat oven to 350°. Cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips. Chill dough for 1 hour., Shape teaspoonfuls of dough into 1-inch balls. Place 1-1/2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile, for filling, split vanilla bean lengthwise. Using a sharp knife, scrape seeds from center into top of a double boiler over simmering water; discard bean. Add egg whites, granulated sugar and vanilla extract. Whisking constantly, heat mixture until sugar is dissolved and a thermometer reads 160°, 8-10 minutes. Transfer to a stand mixer fitted with a whisk attachment., Whisk egg white mixture on high until it cools to room temperature, 8-10 minutes. Reduce speed to medium; gradually add butter, 1 tablespoon at a time, beating well after each addition. Increase speed to high; beat until smooth., To assemble, transfer filling to a reusable pastry bag. Pipe about 1 teaspoon on bottoms of half of the cookies; cover with remaining cookies. Store in airtight containers.