SPRINKLE SANDWICH COOKIES RECIPE | SOUTHERN LIVING
Sprinkles on the inside, sprinkles on the outside! These colorful cookies are perfect for a gift box of holiday treats, and you can use different colored sprinkles throughout the year to celebrate the seasons, your favorite school’s team, or a special occasion (think pink or blue sprinkles for a sweet baby shower!) Incorporate sprinkles into the cookie dough and then chill; you can make it up to 8 hours in advance. Once the cookies have baked, spread the delicious vanilla buttercream on the flat sides of half of the cookies, then top with the remaining cookies. Roll the assembled sandwich cookies in the remaining sprinkles for added impact. You can package and stack these cookies in a pretty round holiday tin or use a square box. Just pack some of the cookies on their sides and stack others flat to keep them from moving around. Have extra sprinkles on hand for touch-ups, if needed.
Provided by Pam Lolley
Categories Cookies
Total Time 2 hours 40 minutes
Yield About 2 dozen sandwich cookies
Number Of Ingredients 14
Steps:
- Prepare the Cookies: Beat butter and sugar in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 1 minute. Add eggs, and beat until just incorporated; beat in vanilla.
- Stir together flour, baking powder, baking soda, and salt in a small bowl. Gradually add flour mixture to butter mixture, beating on low speed until just incorporated, about 1 minute. Fold in either assorted red and green sprinkles or assorted blue and white sprinkles until evenly distributed throughout batter. Cover and chill at least 1 hour or up to overnight.
- Preheat oven to 325°F. Shape chilled dough into 48 (1-inch) balls; arrange 2 inches apart on 2 baking sheets lined with parchment paper. Working in 2 batches, bake until cookies are lightly browned around edges, 8 to 10 minutes. Transfer cookies to wire racks; cool completely, about 20 minutes.
- Prepare the Vanilla Buttercream: Beat butter with an electric mixer fitted with a paddle attachment on medium speed until creamy, about 30 seconds. Add powdered sugar, vanilla, salt, and 1 teaspoon milk, beating on low speed until smooth and creamy. If needed, beat in up to 1 teaspoon remaining milk to reach desired consistency. Store Vanilla Buttercream in an airtight container in the refrigerator up to 2 weeks.
- Spread about 1 tablespoon Vanilla Buttercream onto the flat sides of 24 of the cookies. Top with flat sides of remaining 24 cookies. Roll sides of cookie sandwiches in either assorted red and green sprinkles or assorted blue and white sprinkles (to match the colors used inside cookies). Store in an airtight container up to 1 week.
FRENCH MACAROONS RECIPE | ALLRECIPES
Fantabulous colored, bite-sized macaroons. Divide batter into thirds and color one-third pink and flavor with raspberry flavoring; color one-third yellow and flavor with lemon flavoring; color one-third pale blue and flavor with vanilla. Fill and make sandwich cookies with filling of choice, like peach jam or strawberry preserves.
Provided by crazymary98
Categories World Cuisine European French
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 4 dozen cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicon mat.
- Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes; whisk the superfine sugar into the egg whites until thick, glossy, and the mixture holds stiff peaks, 5 to 8 more minutes. Place a sieve over the bowl containing egg whites and sieve both amounts of almond meal and confectioners' sugar into the egg white mixture. Gently fold the almond meal and confectioners' sugar into the egg whites, retaining as much air as possible.
- Separate the meringue into separate bowls to flavor and color, if desired. Spoon the meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies.
- Let the cookies stand at room temperature for about 15 minutes to form a thin skin. Pick up the baking sheets and let drop from several inches above the work surface to adhere cookies to the baking sheets.
- Bake in the preheated oven until tops are dry, about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper.
Nutrition Facts : Calories 61 calories, CarbohydrateContent 11.4 g, FatContent 0.9 g, ProteinContent 2.3 g, SaturatedFatContent 0.1 g, SodiumContent 7.4 mg, SugarContent 9.9 g
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SPRINKLE SANDWICH COOKIES RECIPE | SOUTHERN LIVING
Sprinkles on the inside, sprinkles on the outside! These colorful cookies are perfect for a gift box of holiday treats, and you can use different colored sprinkles throughout the year to celebrate the seasons, your favorite school’s team, or a special occasion (think pink or blue sprinkles for a sweet baby shower!) Incorporate sprinkles into the cookie dough and then chill; you can make it up to 8 hours in advance. Once the cookies have baked, spread the delicious vanilla buttercream on the flat sides of half of the cookies, then top with the remaining cookies. Roll the assembled sandwich cookies in the remaining sprinkles for added impact. You can package and stack these cookies in a pretty round holiday tin or use a square box. Just pack some of the cookies on their sides and stack others flat to keep them from moving around. Have extra sprinkles on hand for touch-ups, if needed.
From southernliving.com
Reviews 4
Total Time 2 hours 40 minutes
Category Cookies
From southernliving.com
Reviews 4
Total Time 2 hours 40 minutes
Category Cookies
- Spread about 1 tablespoon Vanilla Buttercream onto the flat sides of 24 of the cookies. Top with flat sides of remaining 24 cookies. Roll sides of cookie sandwiches in either assorted red and green sprinkles or assorted blue and white sprinkles (to match the colors used inside cookies). Store in an airtight container up to 1 week.
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