Favourite Sandwich Cookies
Submitted by cakelvr
Fluted sandwich cookies filled with tinted vanilla buttercream in three pastel colours. A pretty bakery-style cookie with a cut-out window on top showing the green, pink or yellow filling underneath.
YIELD
36 servingsPREP
30 minCOOK
10 minREADY
45 minThese are classic bakery-window sandwich cookies: two pieces of buttery shortbread-style cookie with a tinted vanilla buttercream sandwiched between, and a small hole cut in the top cookie to show off the colour of the filling. The recipe makes three dozen and divides the frosting into thirds for green, pink, and yellow, which gives any cookie tray instant visual appeal.
The dough uses egg yolks only (no whites), which is what gives these cookies their rich, sandy-tender texture. The yolks bring fat and structure; the whites would add toughness and make the cookies more cake-like.
Use a fluted 2¼-inch cutter for the round shape with crimped edges, and a small ½-inch round cutter to punch the window in half the cookies. The window is what turns these from plain sandwich cookies into something that looks bakery-made.
Pro Tips
- Roll the dough on a floured pastry cloth with a stockinette-covered rolling pin as the directions suggest. Both prevent sticking without working extra flour into the dough.
- Roll the dough to exactly ⅛ inch thick. Thicker and the cookies won’t have the snap; thinner and they’ll be too fragile for sandwiching.
- Beat the buttercream frosting at high speed for the full 6 minutes. Underbeating leaves it grainy; the long beat is what makes it silky and pipeable.
- Spread a teaspoon of frosting on the solid bottom cookies, then top with the window cookies. Press just enough to push frosting up through the hole for a domed peek of colour.
Variations
- Use pastel-coloured sprinkles around the edge of the frosting after sandwiching for a more decorated look.
- Add a quarter teaspoon of almond extract to the buttercream for a different flavour profile.
- Use a heart, star, or flower-shaped cutter for the window for themed occasions.
Ingredients
Directions
Preheat oven to 375℉ (190℃) F.
In large bowl, with mixer at low speed, beat egg yolks and milk until well blended. Add flour, sugar, butter, vanilla and salt; beat ingredients until just mixed. Increase speed to medium and beat 2 minutes, occasionally scraping bowl.
Divide dough in half. On floured pastry cloth, with lightly floured stockinette- covered rolling pin, roll one dough half ⅛ inch thick.
With 2¼ inch fluted- edged cookie cutter, cut dough into rounds; with ½-inch round cutter, cut out centers from half of rounds.
Reserve the dough scraps. Using a pancake turner, place rounds ½-inch apart on un-greased cookie sheets; bake at 375℉ (190℃) F 8 to 10 minutes until lightly browned.
With pancake turner, remove cookies to wire racks to cool completely. Repeat cutting and baking with second half of dough, rerolling scraps.
Prepare frosting:
In the bowl of an electric mixer, place all frosting ingredients (except food color) and beat at low speed for 2 minutes. Scrape sides of bowl and continue beating at high speed for 6 minutes. Divide frosting into thirds and tint with food color.
On bottom side of cookie without a hole, spread teaspoonful of either green, pink or yellow frosting; top with a cookie with a hole in it to make a sandwich. Repeat with remaining cookies and frosting.
Note:
Use any leftover frosting for graham crackers or cupcakes.
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