Favourite Sandwich Cookies
Favourite Sandwich Cookies recipe
Yield
36 servingsPrep
30 minCook
10 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
egg yolks
|
|
| 2 | tablespoons |
milk
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| ¾ | cup |
sugar
|
|
| ¾ | cup |
butter
or margarine,softened |
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| Butter cream frosting | |||
| 4 | tablespoons |
butter, unsalted
|
|
| ½ | cup |
vegetable shortening
solid |
*
|
| 1 | pinch |
salt
|
*
|
| ½ | pound |
powdered sugar
|
|
| 1 ½ | tablespoons |
milk
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | tablespoon |
water
|
|
| 3 |
food coloring
green |
*
|
|
| 3 |
food coloring
red |
*
|
|
| 3 |
food coloring
yellow |
*
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg yolks
|
|
| 3E+1 | ml |
milk
|
|
| 532 | ml |
all-purpose flour
|
|
| 177 | ml |
sugar
|
|
| 177 | ml |
butter
or margarine,softened |
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| Butter cream frosting | |||
| 6E+1 | ml |
butter, unsalted
|
|
| 118 | ml |
vegetable shortening
solid |
*
|
| 1 | pinch |
salt
|
*
|
| 226.8 | g |
powdered sugar
|
|
| 23 | ml |
milk
|
|
| 2.5 | ml |
vanilla extract
|
|
| 7.5 | ml |
water
|
|
| 3 |
food coloring
green |
*
|
|
| 3 |
food coloring
red |
*
|
|
| 3 |
food coloring
yellow |
*
|
|
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.
