How To make Dainty Sandwich Cookies
1 c Butter; softened
2/3 c Sugar
2 Egg yolks
2 1/2 c All-purpose flour
1/4 ts Salt
1 tb Powdered sugar; 1 to 2
1/2 c Sugar
1/2 c Ground blanched almonds
2 Egg whites
1 1/2 c Raspberry preserves
Powdered sugar (optional) 1/2 c Semisweet chocolate morsels
Melted Recipe by: Southern Living
Cream butter; gradually add 2/3 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Add egg yolks, one at a time, beating well. Combine flour and salt; add to creamed mixture, beating well. Shape dough into a ball; cover and chill at least 2 hours. Divide dough in half; store 1 portion in refrigerator. Sift powdered sugar lightly over work surface. Roll half of dough to 1/8-inch thickness; cut with a 2-1/2-inch round cutter. Roll remaining dough as before; cut with a 2-1/2-inch doughnut cutter, reserving centers. Chill
dough, if necessary. Combine 1/2 cup sugar and almonds; mix well. Beat egg whites until frothy. Brush one side of all cookie cutouts with egg white, and coat with almond mixture; place coated side up on lightly greased cookie sheets. Bake at 375 degrees for 8 to 10 minutes or until lightly browned.
Cool on wire racks. Repeat procedure with remaining dough. Raspberry Sandwich Cookies: Spread uncoated side of each solid cookie with a thin layer of raspberry preserves. (Cookies are very delicate and must be handled carefully.) Lightly dust almond side of doughnut-shaped cookies with powdered sugar, if desired; place sugar side up on top of CHOCOLATE SANDWICH COOKIES: Using half of reserved cookie centers, spread a thin layer of melted chocolate on side without almonds. Top with remaining cookie centers, almond side up. Drizzle tops of cookies with remaining chocolate, -----
How To make Dainty Sandwich Cookies's Videos
EASY CHRISTMAS COOKIE! Raspberry Linzer Cookies! - The Scran Line
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RECIPE
Cookies
415g - 2 3/4 cup all-purpose flour
1 tsp cinnamon
1/2 tsp freshly ground nutmeg
1/2 tsp baking powder
1/4 tsp ground cloves
1/4 tsp salt
225g - 1 cup unsalted butter, at room temperature
160g - 3/4 cup granulated sugar
1 large egg
1 egg yolk
2 tsp finely grated orange zest
Powdred sugar, for dusting
1 1/2 cup raspberry jam or Nutella.
Instructions:
Cookies
Add the flour, cinnamon, freshly ground nutmeg, baking powder, cloves and salt to a large mixing bowl. Whisk to combine.
In a separate bowl, add the butter and sugar and use an electric hand mixer to beat for about 3 minutes until pale and fluffy. Add the egg yolk, egg, vanilla extract and orange zest. Mix until all combined.
Add half of the flour mixture and use a wooden spoon or spatula to mix until well combined. Add the remaining flour mixture an repeat until a dough forms.
Split the mixture into two and place each dough piece on top of a large piece of baking paper. Cover with another sheet of baking paper and use a rolling pin to roll out to 1/8 inch thick. Chill in the fridge for 30 minutes to firm up. Alternatively you can place it in the freezer in a flat spot for 15 minutes.
Preheat your oven to 175°C / 350°F. Line two baking sheet with baking paper or silicone baking mats. Use a 2-3 inch round fluted cookie cutter to cut out as many cookies as you can. Tranfer to the baking trays as soon as you cut them. You can re-roll the dough scraps and cut out more cookies. Use a small, shaped cookie cutter to cut out windows in half the cookie discs. I used hearts and stars.
Bake for 10-12 minutes or until sides of cookies begin going golden. Let them cool on the baking trays for 5 minutes before transferring to wire racks to cool completely.
Place the cooled cookies with the cut outs on a separate cooling rack over a baking tray and dust with powdered sugar. Add just less than a tsp of raspberry jam or Nutella on the remaining cookies and spread around using a spoon. Sandwich with the dusted cookies to finish.
Notes
Cookies can be stored in an airtight container for up to one week. Please note, they will soften after the first day and become almost cake like. The flavours will however intensify.
Perfect Chocolate Lace Cookie Sandwiches
Serving size: 6 cookie sandwiches
You will need:
1/2 cup butter (113 grams)
1/2 cup brown sugar
3/4 cup almond flour
1 egg whites
pinch of salt
Bake at 350F for 16 minutes.
#cookies #lacecookies #laceys #cookies
#13 Sandwich Cookies
These sandwich cookies filled with Dulche De Leche (caramelized condensed milk) and rolled in shredded coconut are very delicious and melt in your mouth. These traditional South American delicate sandwich cookies are a perfect treat to enjoy over tea time.
For preparation of Dulche De Leche, watch
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How To Make Rainbow Sandwich Cookies
Learn how to make Rainbow Sandwich Cookies! Delicate and mildly sweet cookie sandwich with white chocolate and cream cheese filling! These rainbow treats are easy to make and would instantly become a festive holiday favourite. This Rainbow Sandwich Cookies recipe is shared by the innovative home cook Shartini.
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Easy and Delicious Shortbread Cookies
My shockingly easy, crisp, melt in your mouth shortbread cookies recipe comes together with five ingredients you probably have in your pantry!
Full Recipe:
Shortbread cookies aren’t just for the holidays! These delicious, perfectly sweet treats have a wonderful crisp texture and just dissolve in your mouth. I think they’re the perfect pairing for a cup or coffee or tea but fair warning, if you make a batch you’ll be snacking on them ALL day long!
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vegan raspberry shortbread cookie sandwiches | easy valentine's day gift ????
hello cuties, sweeties, and lovelies :) show your valentine some love (even if it's yourself!) with these super-easy to make vegan raspberry shortbread cookie sandwiches! not only are they a mouthful to say, they're also a tart, delicious bite to eat ;) in this video i'll walk you through two basic recipes: raspberry jam and shortbread cookies. put them together at the end to create these really cute cookie sandwiches! the recipes require no more than four total ingredients each, and i make things easy for you when it comes to the cookie-cut-out process ;) so impress your valentine (again, even yourself) by making him/her/them these little cuties!
like all of my recipes, this recipe is vegan and therefore dairy-free and egg-free! i have not tried to make them gluten-free, however in theory you should be able to substitute the plain flour in this recipe for cup-for-cup gluten-free flour. also, this recipe can easily be made nut-free depending on the type of vegan butter you choose to use (i use miyoko's vegan salted butter, which contains nuts).
the recipe in my blog post:
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