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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Holiday Cookie Series - APRICOT CHOCOLATE SANDWICH COOKIES
Tangy apricot preserves sandwiched between two thin vanilla cookies and drizzled with dark chocolate - these APRICOT CHOCOLATE SANDWICH COOKIES ARE fantastic!
I’m expecting this to become a long-standing tradition here at Weekend at the Cottage - an annual HOLIDAY COOKIE SERIES. Since this is our first, we wanted to make it special, so I called upon four of my most-trusted contributors: my beloved sisters.
I asked each one to share a holiday cookie recipe, the one most often requested by their friends and extended family. All of the recipes are familiar to me; two are childhood favourites, and I’ve certainly eaten my fair share of the other two recipes over the years.
I’m launching the series with my sister Maria’s fantastic APRICOT CHOCOLATE SANDWICH COOKIES. Maria behaves like my mom used to in the kitchen; she “feels her way” through a recipe. She adds a pinch of this or a dab of that until it is just right. I admire her “je ne sais quoi” attitude, although I did need to rein it in a bit to ensure we nailed down the recipe for these cookies.
Back to the recipe, here are some of the things that make it so fabulous:
FRUIT CENTRES – Making the apricot preserve for the sandwich centre was super easy, and I love the way the apricots keep their vibrant colour and tangy flavour too. Considerations for next time: I can’t help but wonder what this would taste like with an ounce of Courvoisier, Cointreau or port. I’d also like to try making the preserves with dried figs or cranberries, something Maria had great success with on her most recent batch.
BUTTER – As this is one of those recipes “loaded” with rich, tasty butter, I feel the need to point out that Maria suggested we use “sweet”, which means unsalted. I guess this further proves that we must be related since I only use unsalted butter in my recipes too.
COOKIE DOUGH – I have to say this cookie dough is a dream to work with. I loved how these readily available ingredients came together in no time to form a dough that rolled out without incident.
COOKIE SIZE – Maria’s instructions are to use a shot glass to cut out the circular cookies. I really like this approach as it mirrors my thought on the subject – cookies shouldn’t be bigger than one or two bites this time of year. Smaller cookies will afford guests an opportunity to taste one or two (or six!) different types. I suggest refraining from serving super-sized cookies – dainty, little-bite wonders are the way to go.
CHOCOLATE DRIZZLE – Melting the dark chocolate chips on a double boiler was easy, as was pouring the melted chocolate into a thick bag. The real trick was to trim away the tiniest smidgen off one of the corners of the bag to create a very fine drizzle pattern that I think looks best.
YIELD AND STORAGE – This recipe yields a whopping 66 finished cookies, which is a lot. Feel free to divide the dough in half if you’d like to prepare the second half a few days later. They also keep really well in an airtight container in the fridge or cold room. I asked Maria if they can be frozen she answered truthfully, “How would I know? They’re usually all gone in a day or two!” I like that type of honesty.
Hopefully, I’ve painted a pretty rosy picture of the beauty of these holiday favourites. They’re certainly worth the effort.
APRICOT CHOCOLATE SANDWICH COOKIES are a holiday classic in the making!
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Professional Baker Teaches You How To Make CARAMEL COOKIES!
Caramel Cookie Sandwiches are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 24 sandwich cookies
Prep Time: 1 hour
Cook time: 55 minutes (40 for the kaya, 15 for the cookies)
Ingredients
Cookies
2 ¼ cups (510 g) unsalted butter, at room temperature
1 1/3 cups (170 g) icing sugar, sifted
1 ½ tsp (7 mL) vanilla extract
3 cups (450 g) all-purpose flour (plain flour)
½ tsp (2 mL) salt
Kaya
1 cup (250 mL) good quality coconut milk
5 whole eggs
¾ cup (150 g) granulated sugar (caster sugar)
½ cup (80 g) coconut palm sugar* or Gula Melaka**
2-3 pandan leaves, folded into a knot
Directions
1. For the cookie dough, beat the butter and icing sugar until fluffy using electric beaters or a stand mixer fitted with the paddle attachment, then beat in the vanilla. Add the flour and salt and stir it until the dough comes together. Shape this into 2 discs, wrap with plastic wrap, and chill until almost firm, about an hour or chill until ready to bake.
2. Pull the dough from the fridge at least 30 minutes before rolling if chilled longer than an hour. Preheat the oven to 350 F (180 C) and line 2 baking trays with parchment paper.
3. On a lightly floured surface roll out the dough to just under ¼-inch (6 mm) thick. Use a 2-inch round cookie cutter and cut out cookies, placing them about an inch (25 mm) apart on the prepared baking trays. Bake for 13 -15 minutes, until lightly browned on the bottom, but not on top. Cool the cookies on the baking tray before filling.
4. Prepare the kaya jam (it can be prepared well in advance, if you wish). Before measuring the coconut, puree it with an immersion blender to smooth it out. Whisk the eggs in a metal bowl and whisk in the granulated and coconut sugar, coconut milk and pandan leaves. Place the bowl over a pot of gently simmering water and whisk regularly for the first 20 minutes, but then constantly for the final 20 minutes, until it is thick (it won’t “hold a ribbon” like a lemon curd, though.) Remove the pandan leaves and take the bowl from the heat and pour the kaya into a container – use the immersion blender to smooth it out and then cover the surface of the kaya directly with plastic wrap. Cool the kaya to room temperature and then chill completely – it takes about 6 hours to fully set.
5. To fill the cookies spread a very generous spoonful of the kaya onto the bottom of a cookie and sandwich it with a second cookie. Chill the cookies, uncovered, until ready to serve (the kaya will set within the cookie as it chills.)
The cookies will keep up to 5 days, refrigerated.
*Available at bulk or health stores. If not available, you can use the same measure of Turbinado sugar or other unrefined sugar
** Gula Melaka is raw coconut palm sugar that comes in a chunk – to use it, grate it on a box grater before measuring.
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Alfajores (Dulce de Leche Sandwich Cookies)
Join Colette Christian LIVE from her kitchen on Monday, December 4th at 2:00 p.m. CT/3:00 p.m. ET to learn how to make alfajores. Download the free recipe here:
Elevate your holiday baking game with Colette's exquisite alfajores cookie recipe, a true masterpiece! These delightful treats, with their delicate combination of melt-in-your-mouth shortbread and luscious dulce de leche filling, are perfect for spreading warmth and cheer during the festive season.
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How to Make Perfect Sandwich Cookies
Can you really have a perfect cookie? We think so! These Perfect Sandwich Cookies are a soft and tender cookie, not too sweet and with a delicate butter flavor. Use the buttercream recipe below as your standard, but you can use any type of fruit that you like. You can also flavor the cream with any type of citrus zest, instant coffee, vanilla or more that you choose. Change the color, change the flavor; you will want to hang on to this recipe to use for any and every occasion. #imperialsugar #perfectcookierecipe #sandwichcookierecipe
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Almond raspberry sandwich cookies (Linzer Tart cookies)
These jam filled sandwich cookies can be made in all shapes and sizes. We flavored our dough with almond extract and filled them with raspberry jam, but you can use any kind of flavoring and jam that you like. There are endless combinations! You will find yourself making these show-stopping beauties every chance you get!