butter cream cranberry sandwich cookie
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.
No Image
prep time
35 Min
cook time
45 Min
method
---
yield
about 15 cookies
Ingredients
- 6 tablespoons butter, room temperature (for cookie)
- 3 tablespoons sugar (for cookie)
- 1 - egg yolk (for cookie)
- 1 cup all purpose flour, strained (for cookie)
- 4 tablespoons dried cranberry (for butter cream)
- 4 tablespoons butter, room temperature (for butter cream)
- 8 tablespoons white chocolate chip, melted (for butter cream)
How To Make butter cream cranberry sandwich cookie
-
Step 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.
-
Step 2Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.
-
Step 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.
-
Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes