Warning: If you make these cookies you’ll probably end up making them every year for the rest of your life.
These cookies are so good that I’d imagine there would be something close to a riot at my house at Christmas if they weren’t made. In fact, I might go so far as to say that they’re my favorite cookies. Okay, okay, you probably think I’m being a bit dramatic, but I swear it’s true, these cookies are amazing and deserve to be on your Christmas cookie shortlist (along with Rum Balls and Butterballs).
They are not for the faint of heart, however. These cookies take a lot of time to get the flakey, sugary, delicate perfection that makes them so good. Undoubtedly the most difficult part of this recipe is the dough which must be quite cold when rolled out and just as cold when finally baked. This way your cookies will maintain a nice round shape. Without the extra steps to keep them cold, you might end up with some rather oddly shaped cookies. Of course that's fine if you’re not into aesthetics, but is absolutely unacceptable in my mother’s house. So don't be scared by the difficulty or time it takes to make these, with this recipe which my mother has had years to perfect, you too can have beautiful delicious sandwich cookies, and on your first time making them no less!
So, follow this recipe closely, and I’m betting these cookies will be so irresistible you’ll want to make them next year too.
Sandwich Cookies (adapted from my mom's cook book)
Ingredients for Cookies:
1 cup (2 sticks) soft butter
1/2 cup whipping cream
2 cups flour
Sugar
Directions for Cookies:
1) Combine butter, cream and flour to form a dough. Divide into 3 disks and stack on a plate with plastic wrap in between each layer. Cover and chill for about 1 hour or even overnight.
2) Heat oven to 375ºF (195ºC).
3) Remove a disk of dough and replace remaining 2 disks in the refrigerator. Generously flour a flat surface and roll out disk to 1/8 inch thickness. Cut into 11/2 inch circles using a small round cookie cutter.
3) Using a spatula transfer the cutouts (helps to have someone who can do this part as you cut out the circles) to a plate covered in sugar. Using a fork or spoon carefully flip each cutout (so as not to deform the shape with the heat of your hands) so that each side becomes evenly covered in sugar.
4) Place on an ungreased baking sheet. Prick each cutout with a fork four times (see pictures above). Put baking sheet into refrigerator for 15 minutes until cutouts are chilled have chilled again (this will help the soft dough maintain a nice round shape while baking).
5) Bake 7 to 9 minutes or until just set but not brown. Remove from cookie sheet after 2 minutes or less. Cool completely on wire racks. This is important, if you wait until they're cool they'll become hardened and break apart when you try to remove them.
6) Repeat steps 3-5 until all the dough has been used.
Ingredients for Creamy Filling:
3/4 cup confectioners sugar
1 teaspoon of vanilla
Red and green food coloring
Directions for Creamy Filling:
7) Cream butter with confectioners sugar and vanilla until smooth and fluffy.
8) Separate frosting into 2 bowls and tint red and green with a few drops of food coloring.
9) Put cookies together in pairs alternating between red and green creamy filling.
