butter cream cranberry sandwich cookie
(2 ratings)
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First off, I am sorry for such a small serving, only 15 cookies... but since I don't have kids and my husband has diabetes which means he can not eat very sweet food, these cookies are all mine so I didn't need to make a lot.... Anyway! I like sandwich cookie because I feel like I got a bonus :) This is one of my favorote recipe. Very rich butter flavor which comes out from the oven when cookies are baking. That makes me feel just like heaven.
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(2 ratings)
yield
serving(s)
prep time
35 Min
cook time
45 Min
Ingredients For butter cream cranberry sandwich cookie
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6 Tbspbutter, room temperature (for cookie)
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3 Tbspsugar (for cookie)
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1egg yolk (for cookie)
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1 call purpose flour, strained (for cookie)
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4 Tbspdried cranberry (for butter cream)
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4 Tbspbutter, room temperature (for butter cream)
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8 Tbspwhite chocolate chip, melted (for butter cream)
How To Make butter cream cranberry sandwich cookie
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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.
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2Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.
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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.
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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.
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5Spread the butter cream on the flat side of one cookie, top with another cookie to make a sandwich. Repeat this with remaining cookies.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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