Sour Cream Cookie Sandwiches Recipes

Steps:

• Preheat oven to 350 degrees. Grease two cookie sheets.
• In small bowl, combine flour, baking soda, and salt.
• In large bowl, with mixer at medium speed, beat butter until creamy. Gradually add sugar and beat until light and fluffy.
• Beat in sour cream, lemon extract, and vanilla.
• Reduce speed to low; beat in flour mixture just until blended.
• Drop dough by rounded teaspoons, 1 inch apart, on prepared cookie sheets.
• Bake until set and golden around edges, 10-12 minutes.
• Cool 1 minute on cookie sheets; with wide spatula, transfer cookie to wire racks to cool completely.

Steps:

• Cover the flat side of 4 cookies with melted dark chocolate; tap the cookies lightly to smooth out the chocolate.
• While still wet, use a piping bag or spoon to make a ghost shape with the white chocolate; tap lightly once more to smooth as needed. More white designs can be added to the dark chocolate background if desired.
• Use melted dark chocolate to make the eyes and screaming mouth; tap or shake once more to even and smooth out.
• Let chocolate cool until hard and dry to the touch, at least 1 hour.
• Scoop ice cream on 4 remaining cookies, and cover with the tops. Carefully press to flatten, and transfer to a freezer to freeze thoroughly before serving.

Steps:

• Stir together all-purpose flour, wheat flour, buckwheat flour, sugar, yeast, and salt in a medium bowl.
• Add water, sour cream, egg, and oil to a bread machine; then top with dry ingredients. Set machine to Dough cycle and let run until finished.
• Preheat the oven to Warm setting (not above 200 degrees F, or 90 degrees C). Line a cookie sheet with parchment paper.
• When dough is ready, deflate and gently form into a tube about 12 to 14 inches long. Cut into 12 equal pieces. Roll in the palm of your hand and pinch together at bottom to form equal balls. Place evenly on the prepared cookie sheet.
• Let rise in the warmed oven until doubled in size, 20 to 30 minutes. Remove from the oven and increase oven temperature to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool rolls completely on a rack. Cut in half and make yourself a nice sandwich.

Steps:

• Beat butter and sugar with a mixer until fluffy.
• Add egg, vanilla, salt and cinnamon and beat well.
• Add remaining ingredients and beat only until flour is mixed inches.
• Divide dough into four, wrap in plastic and chill at least 2 hours.
• Preheat oven to 350 and line 2 cookie sheets with parchment paper.
• Roll dough 1/4 inch thick on lightly floured surface. Cut with a floured 2 inch cookie cutter. Place on parchment paper and bake 10-12 minutes until lightly browned. Remove to a cooling rack and cool to room temperature. Repeat with remaining dough.
• Brown sugar frosting:.
• Combine brown sugar, milk and butter in medium sized saucepan.
• Cook over low heat for 3 minutes, stirring constantly.
• Remove from heat and cool to lukewarm. Add icing sugar, cream and vanilla and beat with wooden spoon until spreading consistency.
• Spread half of the cooled cookies with the icing and top with another cookie. Garnish with melted chocolate.
• Store in air-tight container. Can be frozen for up to six months.