Christmas Sandwich Cremes Recipe
- 1 cup butter, softened
- 1/3 cup heavy whipping cream
- 2 cups all-purpose flour
- 1/2 cup butter, softened
- 1-1/2 cups confectioners' sugar
- 2 teaspoons vanilla extract
- Food coloring
- 1. In a small bowl, combine the butter, cream and flour. Cover and refrigerate for 2 hours or until dough is easy to handle.
- 2. Divide into thirds; let one portion stand at room temperature for 15 minutes (keep remaining dough refrigerated until ready to roll out). Preheat oven to 375°. On a floured surface, roll out dough to 1/8-in. thickness. Cut with a 1-1/2-in. round cookie cutter. Place cutouts in a shallow dish filled with sugar; turn to coat. Place on ungreased baking sheets. Prick with a fork several times. Bake 7-9 minutes or until set. Cool on wire racks.
- 3. For filling, in a small bowl, cream butter and sugar until light and fluffy. Add vanilla. Tint with food coloring. Spread about 1 teaspoon filling over half of the cookies; top with remaining cookies. Yield: 4 dozen.
1 serving (1 each) equals 90 calories, 6 g fat (4 g saturated fat), 18 mg cholesterol, 59 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.
Reviews for Christmas Sandwich Cremes
"I make these every year at Christmas. I give them away as gifts mostly. The one thing I have found, is I mix the cookie batter by hand because it is such a delicate one. They are super delicious!"
"I have made these for the last 2 Christmas's and they are so good and it's true, they do just melt in your mouth. They are so cute and everyone just loves them!"
"These melt in your mouth cookies have been one of my family's favorites for many years.They dissapear off the cookie platter faster than any others.I often make a double batch and freeze them."
"These are very good. The cookie recipe does not call for any salt or sugar (other than the sugar the cut-out cookie is coated in), so the cookies are rather bland and rich. I would add a bit of salt, and be sure to coat them thoroughly in sugar! The sweetness of the frosting eaten along with it helps too. Also, these cookies are more fragile than some, so don't cut them too thin or they won't hold up when frosting. I used them as lollipop type cookies-on-a-stick, being sure to cut them fairly thick, and they were great."
"These are my very favorite cookies. My sister and I made several batches with leaf-shaped cookie cutters for my wedding reception (fall theme). Everyone loved them. I had several requests for the recipe. They also freeze extremely well which is really handy when you need a large amount for an event."
"Very simple recipe to make and uses so few ingredients. I have made these cookies for 35 years ever since I found it in an old Swedish cookbook. They are always the first cookie asked for at family affairs and the first cookie gone. They are called the Swedish Cookie in our family. This cookie also is perfect for bridal and baby showers."
"Great cookie and it takes me back to my childhood. Kind of time consuming to make but well worth it."
"Love this cookie. They are always a staple in my home. I use a small star cookie cutter when I make them to make them even more festive."
"I have made these cookies for the last several years at Christmas. They are always a huge hit and the first to disappear from the cookie trays."
"I have made this recipe for years, got the recipe out of a Better Homess & Gardens Cookbook many years ago."
"Love to make these cookies so easy.With not alot of ingredients.Everyone loves them."
"I've made these several years in a row now and everyone absolutely loves them!"
"Re:Christmas Sandwich cookies I make these at Christmas only. I cut them out with a shot glass so they make more and look dainty. I make Buttercream Frosting: 1/4 cup butter. 3/4 cup powdered sugar,1 teaspoon any flavor extract,1 egg yolk. I color the frosting to coordinate with the flavor. These are a big with my family, friends and coworkers. I usually make 12 or more batches each year."
"When I make these cookies, I use a shot glass to cu them out. They are dainty and make a lot more. I make them ususally at christmas time and make about 12 batches of them. My filling is buttercream frosting, which consists of 1/4 cup of butter, 3/4 cup of powdered sugar, 1 egg yolk, 1 teaspoon of vanilla extract. I replace the vanilla extract with almond,orange,peppermint, cherry or any other flavor you prefer. I then color the flavor with the color of the flavor. They are a very big hit family, friend and coworkers, anyone that has ever tasted them."
"I bake a couple dozen different varieties of Christmas cookies each year, always trying a few new recipes in addition to our perennial favorites. When I gave this recipe a try two years ago, it became an instant hit! They are delicate and unique, yet great fun; a wonderful addition to any cookie platter or a special treat on their own.I decided to use mitten-shaped cookie cutters instead of rounds, so they have become known in our house as "mitten cookies." Last year the entire batch went to my daughter's kindergarten class, and my husband still hasn't stopped complaining that he didn't get any! This year, I'll be making a double batch.TIP: As an earlier reviewer mentioned, these cookies are somewhat fragile. With that in mind, I have found much better success piping the creme on than spreading it."
"On the upside, a very light and delicate cookie. On the downside, a bit too fragile and flakey tending to break easily. But if handled very carefully it is very tastey and worth the effort."