COOKIE BUTTER SANDWICH RECIPES

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BROWNED BUTTER CREAM SANDWICH COOKIES RECIPE | LAND O’LAKES



Browned Butter Cream Sandwich Cookies Recipe | Land O’Lakes image

These sandwich cookies have a browned butter filling that give them a unique flavor that complements the pecans perfectly.

Provided by Land O'Lakes

Categories     Sandwich    Slice and Bake    Butter    Cream    Brown Butter    Butter    Dairy    Dairy    Cookie    Dessert    Cookie    Dessert    Cookie    Dessert

Total Time 1 hours 1 minutes

Prep Time 1 hours 0 minutes

Yield 42 cookies

Number Of Ingredients 13

Cookie
1 cup Land O Lakes® Butter softened
2/3 cup firmly packed brown sugar
2 large Land O Lakes® Eggs (yolks only)
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/3 cup finely chopped pecans
1/4 teaspoon salt
Filling
1/4 cup Land O Lakes® Butter
2 cups powdered sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons Land O Lakes® Half & Half

Steps:

  • Combine 1 cup butter and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks and 1/2 teaspoon vanilla; continue beating until well mixed. Add flour, pecans and salt; beat at low speed until dough forms a ball.
  • Divide dough in half; shape each half into 10-inch-long log (about 1 1/2 inches in diameter). Wrap each log tightly in plastic food wrap. Refrigerate 3 hours or overnight.
  • Heat oven to 350°F.
  • Cut each log into 1/8-inch slices with sharp knife; place 2 inches apart onto ungreased cookie sheets. Bake 7-9 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
  • Melt 1/4 cup butter in 2-quart saucepan over medium heat, stirring occasionally, 5-6 minutes or until butter just starts to brown. (Butter will bubble and foam. Watch closely.) Immediately remove from heat. Cool 5 minutes.
  • Stir in powdered sugar,1/2 teaspoon vanilla and enough half & half for desired spreading consistency.
  • Spread 1 level teaspoon filling on bottom-side of 1 cookie; top with second cookie, bottom-side down. Squeeze together gently. Repeat with remaining cookies.

Nutrition Facts : Calories 120 calories, FatContent 7 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 25 milligrams, SodiumContent 70 milligrams, CarbohydrateContent 15 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams

CHAI LATTE SANDWICH COOKIES - RECIPES | GO BOLD WITH BUTTER



Chai Latte Sandwich Cookies - Recipes | Go Bold With Butter image

A fun twist on the warm winter drink! Chai spiced sugar cookies are sandwiched with a chai tea buttercream to make Chai Latte Sandwich Cookies. A great way to infuse flavor into buttercream is to infuse milk with spices. Just warm milk, add your flavorings, and let it steep to develop the flavor. Strain, and use to flavor batters, glazes and frostings. You can do this step and day or two before you are going to bake these cookies.

Prep Time 30 minutes

Cook Time 20 minutes

Yield 18 sandwich cookies

Number Of Ingredients 20

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
10 tablespoons unsalted butter, softened
1 cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla bean paste
4 tablespoons whole milk
1 tablespoon Earl Grey tea
1 cinnamon stick
3 cardamom pods, cracked
1/2 cup (1 stick) unsalted butter, softened
2 cups powdered sugar, sifted
1 teaspoon vanilla bean paste
Pinch sea salt
Red, white, and green nonpareils

Steps:

  • _For the Chai Spiced Sugar Cookies:In medium bowl, sift together the flour, salt, baking powder and spices. Set aside.Add butter and sugar to bowl of electric mixer. Beat on medium speed until light and fluffy, about 3 minutes. Add egg, yolk and vanilla bean paste. Beat for 1 additional minute. Reduce speed to low and add dry ingredients. Mix until just incorporated, being careful to not over mix.Divide dough in half. Shape into 2 logs and wrap tightly in plastic wrap. Chill for at least 2 hours.Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside. Use sharp knife to slice dough logs into 1/4 inch slices. Place on baking sheet, leaving 1 1/2 inches in between. Bake 9-11 minutes. Cookies should be set, but not browned. Let cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely._For the Chai Tea Buttercream:Add milk to microwave-safe container and heat until just boiling, about 45 seconds. Add tea, cinnamon stick and cardamom pods. Let cool completely. Strain out tea and spices.Add butter to bowl of electric mixer. Beat on medium high speed until butter is pale and fluffy. Add half of sugar and beat until incorporated, about one minute. Add remaining sugar, vanilla bean paste salt and infused milk. Beat for another 3 minutes.To make sandwiches, spread a generous amount of buttercream between two cookies. Roll sides in nonpareils, if desired, and store leftovers in an airtight container in refrigerator.

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