SANDWICH COOKIES RECIPE RECIPES

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.

Steps:

• 1. Make the Cookies: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4 to 5 minutes. Add the egg yolk and vanilla; mix to combine. 2. In a medium bowl, whisk the flour, cocoa powder, baking soda and salt together to combine. Transfer to the bowl of the mixer and mix until the dough comes together. Form into a 1-inch-thick disk and wrap tightly in plastic wrap. Refrigerate for 20 to 30 minutes. 3. Roll out the dough between two sheets of parchment paper until the dough is ? inch thick. Use a 1-inch round cookie cutter to cut the dough into tiny circles, then transfer the circles to a parchment-lined baking sheet. (You can place the cookies close together; they won't spread much.) 4. Repeat until all the dough is used, rerolling the dough several times if needed. Press the tips of a fork into the center of each cookie to keep them from puffing up too much while baking. 5. Preheat the oven to 350?F. Bake the cookies until they appear set, 6 to 9 minutes. Cool completely. Turn half of the cookies over so the fork marks are facing down. 6. Make the Filling: In the bowl of an electric mixer, cream the butter, cream cheese and confectioners' sugar until light and fluffy, 4 to 5 minutes. Add the vanilla and heavy cream; mix until well combined. Transfer to a pastry bag or a large zip-top plastic bag. Cut a ?-inch opening in the corner of the bag. 7. Pipe the frosting into a mound in the center of each turned-over cookie. Top with another cookie and press gently. Let the cookies sit for 10 to 15 minutes to allow the frosting to set before serving.