Christmas Sandwich Cookies
TOTAL TIME: Prep: 30 min. Bake: 15 min.
YIELD: 2 dozen.
My mother-in-law gave me the recipe for these lovely melt-in-your-mouth cookies. They're a Christmas tradition at our house. —Elizabeth Klager, St. Catharines, Ontario
Ingredients
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1 cup butter, softened
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1/2 cup confectioners' sugar
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2 teaspoon milk
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2 cups all-purpose flour
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1/2 cup cornstarch
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1/8 teaspoon salt
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FILLING:
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5 tablespoons raspberry jam
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FROSTING:
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1/4 cup butter, softened
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1 cup confectioners' sugar
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1 teaspoon vanilla extract
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Green food coloring
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Quartered red candied cherries and star-shaped sprinkles
Directions
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1.
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add milk. Combine the flour, cornstarch and salt; add to the creamed mixture, beating just until dough forms a ball.
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2.
On a lightly floured surface, knead 20 times. Roll out 3/8-in. thickness. Cut with a 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets.
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3.
Bake at 350° for 12-13 minutes or until edges are lightly browned. Remove to wire racks to cool. Spread jam over the bottom of half of the cookies; top with remaining cookies.
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4.
In a large bowl, beat the butter, confectioners' sugar, vanilla and food coloring until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe frosting in tree shapes on cookies. Garnish with candied cherries and sprinkles.
Nutrition Facts
1 sandwich cookie: 173 calories, 10g fat (6g saturated fat), 25mg cholesterol, 89mg sodium, 21g carbohydrate (10g sugars, 0 fiber), 1g protein.
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