WHITE CHOCOLATE STAR SANDWICH COOKIES
These dazzling sandwich cookies are sure to be the star of your holiday dessert tray. A rich mixture of white chocolate and cream cheese forms the sweet yet simple filling.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, beat cookie dough and flour until combined. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a floured 2-3/4-in. star cookie cutter. Place 2 in. apart on ungreased baking sheets. , Decorate half of the cookies with sugars and nonpareils. Bake at 350° for 7-9 minutes or until edges are golden brown. Remove to wire racks to cool., In a microwave, melt white chocolate; stir until smooth. , Cool. In a small bowl, beat the cream cheese, butter and food coloring until fluffy. Gradually beat in confectioners' sugar and melted chocolate until smooth. Spread over the tops of plain cookies; top with decorated cookies. Store in the refrigerator.
Nutrition Facts : Calories 124 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 87mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
LINZER STAR SANDWICH COOKIES
Provided by Alex Guarnaschelli
Time 1h10m
Yield 2 1/2 to 3 dozen 1 1/2-inch cookies
Number Of Ingredients 8
Steps:
- For the cookie batter: In the bowl of an electric mixer, whip the butter until smooth. Add the granulated sugar and continue mixing until the mixture becomes light and fluffy, 5 to 8 minutes.
- In another bowl, combine and mix the flour, almonds, cinnamon and nutmeg.
- Mix and roll the cookies: Because this dough has a good amount of butter, it needs resting time and it needs to be rolled fairly quickly. Lay three large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place one third of the batter on each of the pieces of wax paper. Coat with another light layer of flour and top with another piece of wax paper of the same length to make three dough "sandwiches." Press these wax-paper-and-dough-sandwiches down with your hands until the dough is fairly thin. This will save a lot of time on rolling later on. Place two of them in the refrigerator and work with them one at a time. Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8 inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other two. Let them chill at least 10 minutes.
- Preheat the oven to 350 degrees F.
- Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch stars (or rounds) as you can. Reserve the scraps in the refrigerator. Arrange the stars neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.
- Make the cookie tops: Cut a star, with the smaller cutter, out of the center of half of all the cookies. Roll the scraps in between two of the pieces of wax paper and cut additional stars, if desired.
- Bake and assemble the cookie sandwiches: Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly on the trays for a few minutes before gently transferring them to a flat surface. P
- Place the raspberry jam in a small pot and bring it to a light simmer. Remove from the heat to cool slightly. Spoon 1/4 to 1/2 teaspoon raspberry jam on each bottom and place a top star squarely on each. Dust with powdered sugar, if desired.
CHRISTMAS STARS
A festive sandwich style cookie. Excellent for Christmas or New years' celebrations.
Provided by anonymous
Categories Desserts Cookies Sandwich Cookie Recipes
Time 4h45m
Yield 24
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Gradually add eggs and vanilla. Mix well. Sift together flour, baking powder, and salt. Stir flour mixture into the butter mixture until well blended. Divide dough in half and wrap in plastic. Refrigerate dough for three hours.
- Preheat oven to 350 degrees F (175 degrees C). Grease two cookie sheets or line them with parchment paper.
- On a floured surface, roll out half of the dough to 1/8 inch thickness. Cut dough into star shapes using a 3- to 4-inch star cookie cutter. Using a 1- to 2-inch star cookie cutter, cut a star into the center of half of the big stars. Place the full stars on one cookie sheet and the "tops"--the cookies with the center cutouts--on another. Sprinkle colored sugar on the star tops, if desired.
- Bake in preheated oven until edges are golden brown, 6 to 8 minutes. Allow cookies to cool completely. (You can re-roll the mini stars cut out of the centers, or bake them separately for about 5 minutes.) Repeat with remaining cookie dough.
- After cookies cool completely, spread 1 teaspoon of preserves in the center of each full star cookie. Place a cut-out cookie on top of the layer of preserves. Pack cookies between waxed paper in a covered tin to preserve freshness.
Nutrition Facts : Calories 157.7 calories, Carbohydrate 23.7 g, Cholesterol 30.8 mg, Fat 6.3 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 3.8 g, Sodium 91.5 mg, Sugar 11.4 g
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CITRUS STAR SANDWICH COOKIES RECIPE | LAND O’LAKES
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5/5 (2)Category Sandwich, Cookie, DessertServings 24Calories 230 per serving
- Combine 1 1/4 cups butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, 2 teaspoons orange zest, lemon zest and vanilla. Continue beating until well mixed. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed. Divide dough in half; wrap in plastic food wrap. Refrigerate 1 hour.
- Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch star cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Sprinkle half of cookies with decorator sugar. Bake 5-6 minutes or until edges begin to brown. Cool on cookie sheets 1 minute. Remove to wire rack. Cool completely.
- Combine all filling ingredients in bowl. Beat at low speed, scraping bowl often, until creamy. Spread heaping teaspoonful filling on bottom of each cookie without sugar. Cover with sugar-topped cookie.
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5/5 (1)Total Time 1 hr 1 minCategory Sandwich, Cookie, DessertCalories 230 per serving
- Combine sugar, 1/2 cup butter, sour cream and 1 teaspoon vanilla in bowl; beat at medium speed until well mixed. Add all remaining cookie ingredients; continue beating until well mixed.
- Divide dough in half. Working with one-half at a time; roll out dough on lightly floured surface to 1/8-inch thickness. Cut with 2 1/2-inch star cookie cutter. Place cookies 1 inch apart onto ungreased cookie sheets. Place wooden craft stick under each star; pressing cookie dough gently into stick. Bake 5-6 minutes or until lightly browned. Cool 2 minutes on cookie sheet; carefully remove to cooling rack.
- Repeat rolling and cutting with remaining dough. (Do not insert craft sticks.) Bake 5-6 minutes or until lightly browned. Cool 2 minutes on cookie sheet; carefully remove to cooling rack.
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