Christmas Sandwich Cookies Recipes

Steps:

• In a small bowl, combine the butter, cream and flour. Cover and refrigerate for 2 hours or until dough is easy to handle., Divide into thirds; let one portion stand at room temperature for 15 minutes (keep remaining dough refrigerated until ready to roll out). Preheat oven to 375°. On a floured surface, roll out dough to 1/8-in. thickness. Cut with a 1-1/2-in. round cookie cutter. Place cutouts in a shallow dish filled with sugar; turn to coat. Place on ungreased baking sheets. Prick with a fork several times. Bake 7-9 minutes or until set. Cool on wire racks. , For filling, in a small bowl, cream butter and sugar until light and fluffy. Add vanilla. Tint with food coloring. Spread about 1 teaspoon filling over half of the cookies; top with remaining cookies.

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add milk. Combine the flour, cornstarch and salt; add to the creamed mixture, beating just until dough forms a ball. , On a lightly floured surface, knead 20 times. Roll out 3/8-in. thickness. Cut with a 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 12-13 minutes or until edges are lightly browned. Remove to wire racks to cool. Spread jam over the bottom of half of the cookies; top with remaining cookies. , In a large bowl, beat the butter, confectioners' sugar, vanilla and food coloring until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe frosting in tree shapes on cookies. Garnish with candied cherries and sprinkles.

Steps:

• Mix cookie dough thoroughly and chill. (I cut the margarine in with a knife like for pie crust.)
• Roll 1/8" thick and cut with juice glass. Prick each 4 times with fork. Coat both sides with granulated sugar.
• Bake at 350* just until lightly browned. (About 16 minutes.) Cool.
• Prepare frosting, tinting half pink and half green. Put 2 cookies together with frosting.

Steps:

• Melt the chocolate chips in the microwave on half power, stirring every thirty seconds until smooth. Cool to room temperature. Stir in the marshmallow creme until well combined. Refrigerate for 15 minutes.
• For each cookie, roll a scant tablespoon of mixture into a ball.
• For each sandwich, place one ball on the flat side of the cookie. Top with another cookie and press until mixture spreads to the sides.
• Roll in sprinkles or sugar.