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Christmas Sandwich Cookies

 Christmas Sandwich Cookies
"My mother-in-law gave me the recipe for these lovely melt-in-your-mouth cookies," remarks Elizabeth Klager of St. Catharines, Ontario. "They're a Christmas tradition at our house."
24 ServingsPrep: 30 min. Bake: 15 min.


  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 teaspoon milk
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/8 teaspoon salt
  • 5 tablespoons raspberry jam
  • 1/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Green food coloring
  • Quartered red candied cherries and star-shaped sprinkles


  • 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.
  • 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.
  • 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

2 of 2

Christmas Sandwich Cookies (continued)

Directions (continued)

  • half of the cookies; top with remaining cookies.
  • 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.
  • Yield: 2 dozen.