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.
(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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