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mini sugared cookie sandwiches

April 19, 2011

These little cookies just make me smile!  And though the flavors seem so basic, they combine to make a flavor punch that’s actually pretty surprising.  Imagine a bunch of these on tiered cake stands for a party, or wrapped in bundles and tied with bows as favors.  They’re adorable!

The recipe makes a simple butter cookie dough that is refrigerated, rolled, and then frozen before baking.  The dough is just butter, sugar, and flour – so you should have everything you need on hand on any given day.  You may want to make the dough a day in advance, as a night in the freezer really does wonders for maintaining the ball shape.  Turn to your pantry for fillings — I used ganache and Nutella, but considered maple cream, pastel-colored buttercreams, and raspberry jam.  This recipe makes about 40-50 sandwich cookies, so turn on the radio and grab a friend to help you roll out 80-100 little balls of cookie dough. 

Recipe, adapted from Gale Gand

1 cup softened unsalted butter

½ cup granulated sugar

1 ¾ cup all-purpose flour

½ cup filling(s)

2 cups sugar for rolling

In a mixer on medium speed, beat together the butter and the sugar until creamy, about 3 minutes.  Add the flour and mix just until a dough is formed.  Wrap the dough in plastic and refrigerate for about 3 hours.  This allows the dough to hold up to the heat of your hands while you’re rolling…

Roll the dough into small balls, about the size of a quarter or smaller.  I thought it  might be easier to measure out the weight of one ball and duplicate – and if you’re that crazy, my  measurement was 6 grams each and I got about 100 balls from the recipe.  Freeze the dough balls overnight.

Preheat oven to 375 degrees and once it is to temperature, place the balls on a parchment-lined baking sheet, about 2 inches apart from each other.  Bake for about 10 minutes, until the cookies begin to firm up but before they have any color.  I found it best to bake the cookies on the top two oven racks; they did not hold their shape as well on my bottom rack.

Let cool completely.  Add filling of your choice (see recipe for ganache below) and sandwich two cookies together.  Roll cookies in granulated sugar (mine was scented with leftover vanilla beans, which made them pretty darn yummy).  Enjoy!

Ganache:

3 oz semi-sweet chocolate (chocolate chips work just fine)

1/3 cup heavy cream

Microwave chocolate chips in 30-second intervals until mostly melted, or melt in a heat-proof bowl over a double boiler.  Whisk chocolate together until all is melted.  Add heavy cream and continue to whisk until a creamy chocolate is formed.



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One Comment leave one →
  1. April 19, 2011 7:54 am

    MMmmmmmm!! These look super yummy. I would have to second your vote for Ganache & Nutella :):):) These also remind me of little jam filled cookies we ate growing up in Switzerland.

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