Easter Sugar Sandwich Cookies Recipe

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Easter Sugar Sandwich Cookies Recipe

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Make these fruit-filled sugar cookies from our Test Kitchen throughout the year by using different cookie cutter shapes.
MAKES:
18 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 10 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon lemon extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 cup raspberry filling
  • 1/3 cup apricot filling

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
Divide dough in half. On a lightly floured surface, roll out one portion to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Repeat with remaining dough. Using a small floured bunny- or chick-shaped cookie cutter, cut out the center of half of the cookies.
Place cookies and cutouts 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are very lightly browned. Remove to wire racks to cool.
Spread bottoms of the solid cookies with filling; place cookies with cutout centers over filling. Serve with cutouts. Yield: 1-1/2 dozen sandwich cookies and 1-1/2 dozen small cutouts.
Originally published as Easter Sugar Sandwich Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p168

Nutritional Facts

1 each: 188 calories, 6g fat (2g saturated fat), 24mg cholesterol, 98mg sodium, 30g carbohydrate (14g sugars, 1g fiber), 2g protein.

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon lemon extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 cup raspberry filling
  • 1/3 cup apricot filling
  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
  2. Divide dough in half. On a lightly floured surface, roll out one portion to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Repeat with remaining dough. Using a small floured bunny- or chick-shaped cookie cutter, cut out the center of half of the cookies.
  3. Place cookies and cutouts 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are very lightly browned. Remove to wire racks to cool.
  4. Spread bottoms of the solid cookies with filling; place cookies with cutout centers over filling. Serve with cutouts. Yield: 1-1/2 dozen sandwich cookies and 1-1/2 dozen small cutouts.
Originally published as Easter Sugar Sandwich Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p168

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