Search
by Ingredient

Sweetheart Sandwiches

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by deauna

YIELD

36 cookies

PREP

40 min

COOK

20 min

READY

3 hrs

Ingredients

Cookies
¼ 113.4
POUND G BUTTER
sweet
1 ¼ 296
CUPS ML SUGAR
2 2
LARGE LARGE EGGS
1 5
TEASPOON ML VANILLA EXTRACT
½ 118
CUP ML COCOA POWDER
2 473
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
Filling
4 6E+1
TABLESPOONS ML BUTTER
sweet
1 5
TEASPOON ML VANILLA EXTRACT
4 946
CUPS ML POWDERED SUGAR

Directions

To make the cookies, cream the butter with the sugar in a large bowl until light.

Beat in eggs and vanilla; set aside.

Sift the dry ingredients together; stir thoroughly into the butter mixture.

Cover the bowl with plastic wrap and refrigerate for two or three hours.

Preheat the oven to 375℉ (190℃). and grease two cookie sheets.

Roll level teaspoons of the dough into balls and place 2” apart on the cookie sheets.

Bake for 10 to 15 minutes, until the cookies are puffed and the surfaces slightly dry and cracked.

Cool on wire racks.

To make the filling, cream the butter until light.

Beat in the vanilla and confectioners’ sugar, adding the cream and continuing to beat until the consistency of a creamy frosting.

Once the cookies are completely cooled, spread about ½ tablespoon of filling on the bottom of each cookie, then top with the bottom side of another cookie.

Variation: To make half the cookies peppermint-filled, add ⅛ teaspoon peppermint extract to half the filling.

Tint pink or green before filling the sandwiches.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 327g (11.5 oz)
Amount per Serving
Calories 1306 27% from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 24g 118%
Trans Fat 0g
Cholesterol 197mg 66%
Sodium 648mg 27%
Total Carbohydrate 79g 79%
Dietary Fiber 5g 21%
Sugars g
Protein 24g
Vitamin A 24% Vitamin C 0%
Calcium 7% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

Email this recipe