Sweetheart Sandwich Cookies
This recipe came from a February 2008 issue of Quick and Simple. The classic Sugar Dough recipe is just that, a classic.
Classic Sugar Cookie Dough
3 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) unsalted butter softened (don't use margarine)
1 1/2 cups granulated sugar
2 large eggs
1 tsp. vanilla extract
In a large bowl, combine flour, baking powder and salt.
In another large bowl, beat butter and sugar with mixer at low speed until blended. Increase speed to high; beat until light and fluffy, about 5 minutes.
Reduce speed to low; beat in eggs and vanilla until mixed, then beat in flour mixture just until blended.
Divide dough into 4 quarters; flatten each into a disk, wrap in plastic and refrigerate overnight.
Sweetheart Sandwich Cookies
1 batch classic sugar cookie dough
1/4 cup unsalted butter (1/2 stick)
7 oz. jar of marshmallow creme
1 tsp. vanilla
1 1b. box confectioners sugar (about 3 3/4 cups)
1 to 2 Tbsp. milk
3 to 4 drops red food coloring
1 1/2 cup semisweet chocolate chips
1 1/2 tsp. shortening
Prepare Classic Sugar Cookie dough and refrigerate as directed.
Preheat oven to 350 degrees.
On a lightly floured surface, using a floured rolling pin, roll 1 disk of dough until slightly thinner than 1/4 inch thick; keep remaining dough refrigerated.
Use 3-inch round cookie cutters or glass to cut dough into as many cookies as possible; reserve trimmings.
Place cookies 1 inch apart on large ungreased cookie sheets.
Bake until edges are golden brown, 12 to 15 minutes.
Transfer cookies to wire racks to cool.
Repeat with remaining dough and trimmings.
Meanwhile:
Prepare marshmallow filling:
With an electric mixer, beat butter, marshmallow creme and vanilla in small bowl until well blended. Gradually beat in sugar, then blend in 1 Tbsp. of the milk.
Tint the filling pink using red food coloring.
Add remaining milk, if necessary for desired consistency.
Spread about 1 Tbsp. filling between 2 cookies to make a sandwich, pressing the cookies gently together.
Repeat with remaining cookies and filling.
Microwave chocolate chips and shortening in small bowl for 1 to 2 minutes, or until smooth.
Dip sandwich cookies about 1/2 of the way into the chocolate mixture and place on wax paper.
Let stand until chocolate is set, about 20 minutes.
Classic Sugar Cookie Dough
3 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) unsalted butter softened (don't use margarine)
1 1/2 cups granulated sugar
2 large eggs
1 tsp. vanilla extract
In a large bowl, combine flour, baking powder and salt.
In another large bowl, beat butter and sugar with mixer at low speed until blended. Increase speed to high; beat until light and fluffy, about 5 minutes.
Reduce speed to low; beat in eggs and vanilla until mixed, then beat in flour mixture just until blended.
Divide dough into 4 quarters; flatten each into a disk, wrap in plastic and refrigerate overnight.
Sweetheart Sandwich Cookies
1 batch classic sugar cookie dough
1/4 cup unsalted butter (1/2 stick)
7 oz. jar of marshmallow creme
1 tsp. vanilla
1 1b. box confectioners sugar (about 3 3/4 cups)
1 to 2 Tbsp. milk
3 to 4 drops red food coloring
1 1/2 cup semisweet chocolate chips
1 1/2 tsp. shortening
Prepare Classic Sugar Cookie dough and refrigerate as directed.
Preheat oven to 350 degrees.
On a lightly floured surface, using a floured rolling pin, roll 1 disk of dough until slightly thinner than 1/4 inch thick; keep remaining dough refrigerated.
Use 3-inch round cookie cutters or glass to cut dough into as many cookies as possible; reserve trimmings.
Place cookies 1 inch apart on large ungreased cookie sheets.
Bake until edges are golden brown, 12 to 15 minutes.
Transfer cookies to wire racks to cool.
Repeat with remaining dough and trimmings.
Meanwhile:
Prepare marshmallow filling:
With an electric mixer, beat butter, marshmallow creme and vanilla in small bowl until well blended. Gradually beat in sugar, then blend in 1 Tbsp. of the milk.
Tint the filling pink using red food coloring.
Add remaining milk, if necessary for desired consistency.
Spread about 1 Tbsp. filling between 2 cookies to make a sandwich, pressing the cookies gently together.
Repeat with remaining cookies and filling.
Microwave chocolate chips and shortening in small bowl for 1 to 2 minutes, or until smooth.
Dip sandwich cookies about 1/2 of the way into the chocolate mixture and place on wax paper.
Let stand until chocolate is set, about 20 minutes.
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