Christmas Sandwich Cookies Recipe

Christmas Sandwich Cookies Recipe
Christmas Sandwich Cookies Recipe photo by Taste of Home
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Christmas Sandwich Cookies Recipe

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"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."
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

Ingredients

  • 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
  • FILLING:
  • 5 tablespoons raspberry jam
  • FROSTING:
  • 1/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • Green food coloring
  • Quartered red candied cherries and star-shaped sprinkles

Directions

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 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.
Originally published as Christmas Sandwich Cookies in Country Woman November/December 2000, p40

  • 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
  • FILLING:
  • 5 tablespoons raspberry jam
  • FROSTING:
  • 1/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • Green food coloring
  • Quartered red candied cherries and star-shaped sprinkles
  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.
  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.
  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.
  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. Yield: 2 dozen.
Originally published as Christmas Sandwich Cookies in Country Woman November/December 2000, p40

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