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Vintage Cream Sandwich Cookies

Print Recipe

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Servings: 50

This delicate, melt-in-your-mouth sandwich cookie has two light and flaky cookies with a rich and scrumptious sweet cream filling inside. Customize them with any shape cookie cutter or cream for the holidays. This soft and flaky cookie is a real holiday cookie treat.

Ingredients

Directions

Step 1

Beat 2 cups butter with a hand mixer or stand mixer for 3-5 minutes until it’s light and fluffy.

Step 2

Slowly add flour to butter on low speed. Add 2/3 cup heavy cream. Mix until just combined. Cover and refrigerate the dough for at least two hours or overnight.

Step 3

Preheat oven to 375° F.

Step 4

Roll out the dough to a 1/8-inch thickness on a lightly floured surface. Cut with a cookie cutter in the shape you prefer.

Step 5

Add sugar to a shallow bowl or plate. Press the cut-out cookies into the sugar and coat both sides. Place cookies on an ungreased cookie sheet. Prick each cookie four times with a toothpick.

Step 6

Bake for 7-9 minutes, removing the cookies from the oven just before they start to brown. Remove them from the cookie sheet to cool.

Step 7

To make the cream filling, cream butter and salt with a hand mixer or stand mixer for 3-5 minutes, until light and fluffy.

Step 8

On low speed, add the powdered confectioner's sugar, 2 Tbsp of heavy cream, and vanilla. If the cream filling looks too thick, add more heavy cream. Add food coloring, if desired.

Step 9

Put cream filling in a piping bag. Once cookies are cool, pipe filling on the back/underside of one cookie. Top with another cookie and press to secure.

Cook's Notes

Customize this cookie with your favorite shape cookie cutter and color for the cream filling. Store in an airtight container at room temperature for up to 3 days.

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