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Print Recipe
Sandwich Cookies "Red Velvet" Recipe
If you want to please someone with delicious and beautiful cookies — this recipe is perfect for you. Sandwich cookies are a type of baking, the distinctive feature of which is the filling located between two cookies. This cookie is prepared quite simply and quickly. Which is very convenient, and the dough and filling can be prepared in advance. The dough is suitable not only for cutting, but also for cookie stamps.
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. Get the butter and egg out of the refrigerator in advance so that they become room temperature. Beat the butter with powdered sugar and vanilla sugar using a mixer on medium speed for about 2 minutes. Periodically collect the mass from the walls of the dishes, so that everything is thoroughly mixed. Add the egg and beat with a mixer for about a minute.
    Get the butter and egg out of the refrigerator in advance so that they become room temperature. Beat the butter with powdered sugar and vanilla sugar using a mixer on medium speed for about 2 minutes. Periodically collect the mass from the walls of the dishes, so that everything is thoroughly mixed. Add the egg and beat with a mixer for about a minute.
  2. Add the dye and beat with a mixer. The amount of dye depends on the color of the dye itself and the desired final color. The recipe used gel food dye AmeriColor Super Red in the amount of 1 tsp.If you are against using food colorants, you can simply skip this step or replace 30-40 g of flour with cocoa powder.
    Add the dye and beat with a mixer. The amount of dye depends on the color of the dye itself and the desired final color. The recipe used gel food dye AmeriColor Super Red in the amount of 1 tsp.If you are against using food colorants, you can simply skip this step or replace 30-40 g of flour with cocoa powder.
  3. Sift the flour with baking soda, add salt and mix well. Gradually add the dry ingredients to the butter-egg mixture. First, mix with a mixer, at low speed. Then, when the mass thickens, and the mixer becomes difficult to handle, mix with a spoon or hands.
    Sift the flour with baking soda, add salt and mix well. Gradually add the dry ingredients to the butter-egg mixture. First, mix with a mixer, at low speed. Then, when the mass thickens, and the mixer becomes difficult to handle, mix with a spoon or hands.
  4. Knead the sticky dough. It does not need to be kneaded for a long time. If the dough is quite sticky, you can add another 5-10 grams of flour. Wrap the finished dough in a plastic bag or plastic wrap and put it in the refrigerator for at least 30 minutes. This dough can be stored in the refrigerator for up to 3 days.
    Knead the sticky dough. It does not need to be kneaded for a long time. If the dough is quite sticky, you can add another 5-10 grams of flour. Wrap the finished dough in a plastic bag or plastic wrap and put it in the refrigerator for at least 30 minutes. This dough can be stored in the refrigerator for up to 3 days.
  5. Place cream cheese (from the refrigerator), powdered sugar, coconut shavings and a pinch of salt in a blender bowl. Mix until smooth. Ready cream to put in the refrigerator for 30-40 minutes. The cream can be prepared in advance and stored in a closed container in the refrigerator for up to 3 days.
    Place cream cheese (from the refrigerator), powdered sugar, coconut shavings and a pinch of salt in a blender bowl. Mix until smooth. Ready cream to put in the refrigerator for 30-40 minutes. The cream can be prepared in advance and stored in a closed container in the refrigerator for up to 3 days.
  6. Get the dough out of the refrigerator. If the dough has been in the refrigerator for more than 4 hours, then leave it on the work surface for 10-15 minutes, so that it warms up. Roll out the dough into a layer 0.5-0.7 mm thick. Cut out the cookies using a mold (the size of a large heart is 9x9 cm), set aside half of the cookies,and in the second half of the cookies cut out smaller hearts (4,5x4, 5 cm). Collect the remaining dough, roll out and cut out more cookies.
    Get the dough out of the refrigerator. If the dough has been in the refrigerator for more than 4 hours, then leave it on the work surface for 10-15 minutes, so that it warms up. Roll out the dough into a layer 0.5-0.7 mm thick. Cut out the cookies using a mold (the size of a large heart is 9x9 cm), set aside half of the cookies,and in the second half of the cookies cut out smaller hearts (4,5x4, 5 cm). Collect the remaining dough, roll out and cut out more cookies.
  7. Cover the baking tray with baking paper and transfer the cookies. Bake in a preheated 180 gr oven for 8-10 minutes.
    Cover the baking tray with baking paper and transfer the cookies. Bake in a preheated 180 gr oven for 8-10 minutes.
  8. Take the finished cookies out of the oven, leave them on the baking sheet for 10 minutes and put them on the grill. Leave to cool completely. Assembly: evenly apply 1.5-2 teaspoons of filling to cookies without a hole, cover with cookies with a hole.
    Take the finished cookies out of the oven, leave them on the baking sheet for 10 minutes and put them on the grill. Leave to cool completely. Assembly: evenly apply 1.5-2 teaspoons of filling to cookies without a hole, cover with cookies with a hole.
  9. Bon appetit.
    Bon appetit.
  10. Enjoy with tea.
    Enjoy with tea.

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