Sandwich Cookies Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2: Egg yolks,
2 tbsp: Milk,
2 1/4 cup: All-purpose flour,
3/4 cup: Sugar,
3/4 cup: Butter or margarine, softened
1 tsp: Vanilla extract,
1/4 tsp: Salt,
BUTTER CREAM FROSTING
4 tbsp: Sweet butter,
1/2 cup: Solid shortening,
1 pinch: Salt,
1/2 lbs: Confectioners sugar*,
1 1/2 tbsp: Milk,
1/2 tsp: Vanilla,
1/2 tbsp: Water,
3: dr Green food color,
3: dr Red food color,
3: dr Yellow food color,
Directions:
* (2 cups loosely packed)
Children will love these-they are fun to make and to eat. Adults
will also find them irresistible.
Preheat oven to 375
.
In large bowl, with mixer at low speed, beat egg yolks and milk
until well blended. Add flour, sugar, butter, vanilla and salt; beat
ingredients until just mixed. Increase speed to medium and beat 2
minutes, occasionally scraping bowl. Divide dough in half.
On floured pastry cloth, with lightly floured stockinette- covered
rolling pin, roll one dough half 1/8-inch thick. With 2 1/4-inch
fluted-edged cookie cutter, cut dough into rounds; with 1/2-inch
round cutter, cut out centers from half of rounds. Reserve the dough
scraps.
Using a pancake turner, place rounds 1/2-inch apart on un- greased
cookie sheets; bake at 375
8-10 minutes until lightly browned. With
pancake turner, remove cookies to wire racks to cool completely.
Repeat cutting and baking with second half of dough, rerolling
scraps.
Prepare frosting: In the bowl of an electric mixer, place all
frosting ingredients (except food color) and beat at low speed for 2
minutes. Scrape sides of bowl and continue beating at high speed for
6 minutes. Divide frosting into thirds and tint with food color.
On bottom side of cookie without a hole, spread teaspoonful of either
green, pink or yellow frosting; top with a cookie with a hole in it
to make a "sandwich." Repeat with remaining cookies and frosting.
(Use any leftover frosting for graham crackers or cupcakes.)
Yield: about 42 sandwich cookies. Larry Rosenberg, author of Muffins &
Cupcakes (published by The American Cooking Guild), Fairview, NJ.
Randy Shearer
Source from luhu.jp
Children will love these-they are fun to make and to eat. Adults
will also find them irresistible.
Preheat oven to 375
.
In large bowl, with mixer at low speed, beat egg yolks and milk
until well blended. Add flour, sugar, butter, vanilla and salt; beat
ingredients until just mixed. Increase speed to medium and beat 2
minutes, occasionally scraping bowl. Divide dough in half.
On floured pastry cloth, with lightly floured stockinette- covered
rolling pin, roll one dough half 1/8-inch thick. With 2 1/4-inch
fluted-edged cookie cutter, cut dough into rounds; with 1/2-inch
round cutter, cut out centers from half of rounds. Reserve the dough
scraps.
Using a pancake turner, place rounds 1/2-inch apart on un- greased
cookie sheets; bake at 375
8-10 minutes until lightly browned. With
pancake turner, remove cookies to wire racks to cool completely.
Repeat cutting and baking with second half of dough, rerolling
scraps.
Prepare frosting: In the bowl of an electric mixer, place all
frosting ingredients (except food color) and beat at low speed for 2
minutes. Scrape sides of bowl and continue beating at high speed for
6 minutes. Divide frosting into thirds and tint with food color.
On bottom side of cookie without a hole, spread teaspoonful of either
green, pink or yellow frosting; top with a cookie with a hole in it
to make a "sandwich." Repeat with remaining cookies and frosting.
(Use any leftover frosting for graham crackers or cupcakes.)
Yield: about 42 sandwich cookies. Larry Rosenberg, author of Muffins &
Cupcakes (published by The American Cooking Guild), Fairview, NJ.
Randy Shearer
Source from luhu.jp
Tags
Cookies