BUTTER COOKIE SANDWICHES WITH CHESTNUT CREAM
These filled sandwiches are partially dipped in melted chocolate and then refrigerated so the glaze can set.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes about 1 1/2 dozen
Number Of Ingredients 10
Steps:
- Make cookies: Sift together flour and salt into a medium bowl; set aside. Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, about 2 minutes. Add sugar; mix until smooth. Mix in egg. Reduce speed to low. Add flour mixture; mix until just combined. Wrap dough in plastic, and refrigerate until firm, about 2 hours.
- Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to 1/8 inch thick. Cut into 1 1/2-inch rounds. Using a spatula, transfer rounds to baking sheets lined with parchment paper, spacing 1 inch apart.
- Bake cookies, rotating sheets halfway through, until edges are golden, about 12 minutes. Transfer to wire racks using a spatula; let cool completely.
- Make filling: Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Add sugar, salt, and chestnut cream; mix until smooth.
- Make glaze: Melt chocolate in a small pan over low heat, stirring constantly; set aside.
- Assemble cookies: Spread filling on bottom of half the cookies. Sandwich with remaining cookies. Repeat with remaining cookies and filling. Dip sandwiches a third of the way into the warm glaze; transfer to wire racks set over baking sheets. Refrigerate until set, about 15 minutes.
SUNNY'S EASY PEANUT BUTTER COOKIE WAFFLE ICE CREAM SANDWICHES
Steps:
- Preheat a square waffle iron.
- In a large bowl, add the pancake mix and just enough water to make the batter slightly stiffer than pancake batter. Gently fold in the egg whites.
- Spray the bottom and top of the waffle iron with cooking spray and immediately pour half of the batter onto the iron, starting at the center and moving to the edges. Spread the batter to the edges and sprinkle on about half of the chopped cookies, then close the iron without pressing too hard. Cook until the top is golden and a peek beneath reveals a golden crust as well, about 7 minutes; remove to a wire rack to cool completely. Spray the iron again and repeat with the remaining batter and cookies. When cooled, separate the waffle sections into 4 pieces.
- Make the sandwiches by scooping ice cream onto one waffle square, then pressing another waffle square on top. Cut the sandwiches in half and press each edge into the chopped peanuts. If the ice cream is too soft, freeze the sandwiches until set. Eat right away or wrap in plastic and store in the freezer.
BUTTERY LEMON SANDWICH COOKIES
My grandson approves of these lemony sandwich cookies made with crackers and prepared frosting. Decorate them with whatever sprinkles you like. -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 4
Steps:
- Spread frosting on bottoms of half of the crackers; cover with remaining crackers. Dip sandwiches in melted candy coating; allow excess to drip off. Place on waxed paper; decorate as desired. Let stand until set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 171 calories, Fat 9g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
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