Spritz Sandwich Cookies

Name: Spritz Sandwich Cookies
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 5-1/2 dozen.
Ingredients: 1-1/2 cups butter, softened; 1 cup sugar; 1 large Eggland's Best egg; 2 tablespoons 2% milk; 2 teaspoons vanilla extract; 3-1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; Colored sprinkles; 2/3 cup Biscoff spread

I smear my buttery spritz cookies with Biscoff spread, which is a nut butter alternative that's made from ground Biscoff cookies.—Linda Sweet, Cornwall, NY

Ingredients

1-1/2 cups butter, softened
1 cup sugar
1 large Eggland's Best egg
2 tablespoons 2% milk
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
Colored sprinkles
2/3 cup Biscoff spread

Directions

Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk flour, baking powder and cinnamon; gradually beat into creamed mixture.
Using a cookie press fitted with a disk, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with sprinkles. Bake 6-8 minutes or until set (do not brown). Remove from pans to wire racks to cool completely.
Spread about 1 teaspoon Biscoff on the bottoms of half of the cookies; top with remaining cookies.
Freeze option: Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to press. Prepare and bake cookies as directed.