Butter Cream Cranberry Sandwich Cookie
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- 6 Tbsp
- butter, room temperature (for cookie)
- 3 Tbsp
- sugar (for cookie)
- egg yolk (for cookie)
- 1 c
- all purpose flour, strained (for cookie)
- 4 Tbsp
- dried cranberry (for butter cream)
- 4 Tbsp
- butter, room temperature (for butter cream)
- 8 Tbsp
- white chocolate chip, melted (for butter cream)
1In a bowl, combine 6 tablespoons butter, 3 tablespoons sugar, 1 egg yolk, 1 cup flour. Mix well. Shape the dough into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.
2Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.
3Take the dough out of the refrigerator. Roll out the dough to 1/4 inch thick. Cut out the dough to 1’x 2.5-3’ square. Place on the parchment paper and bake for 15 minutes. Let Cool.
4In the mean time, make cranberry butter cream. In a bowl, combine 4 tablespoons butter, melted white chocolate and dried cranberry. Mix well until creamy.
5Spread the butter cream on the flat side of one cookie, top with another cookie to make a sandwich. Repeat this with remaining cookies.