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, both the dough and the filling can be prepared in advance. The dough is suitable not only for slicing, but also for cookie cutters.
| Cook Time | 60 minutes |
| Servings |
Ingredients
Dough:
- 100 gram Butter
- 100 gram Sugar powder
- 10 gram Vanilla sugar
- 1 piece Chicken egg
- 1 teaspoon Food coloring
- 230 gram Flour wheat / Flour
- 1/4 teaspoon Soda
- Salt
Filling:
- 120 gram Cream cheese
- 30 gram Sugar powder
- 55 gram Coconut shavings
Ingredients
Dough:
Filling:
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Instructions
- Remove the butter and egg from the refrigerator in advance so that they get room temperature. Beat the butter with powdered sugar and vanilla sugar with 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.
- 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 uses a gel food coloring AmeriColor Super Red in the amount of 1 tsp. If you are against the use of food coloring, you can simply skip this step or replace 30-40 g of flour with cocoa powder.
- Sift the flour with soda, add salt and mix well. Gradually add the dry ingredients to the butter-egg mixture. First, beat with a mixer at low speed. Then, when the mass thickens and the mixer becomes difficult to handle, mix with a spoon or with your hands.
- Knead the sticky dough. It does not need to be kneaded for a long time. If the dough turns out to be quite sticky, you can add another 5-10 grams of flour. Wrap the finished dough in a plastic bag or plastic wrap and refrigerate for at least 30 minutes. This dough can be stored in the refrigerator for up to 3 days.
- Put the cream cheese (from the refrigerator), powdered sugar, coconut chips and a pinch of salt in a blender bowl. Stir until smooth. Put the finished cream 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.
- Remove the dough from 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 cookie cutter (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 a few more cookies.
- Cover the baking sheet with baking paper and lay out the cookies. Bake in a preheated 180 g oven for 8-10 minutes.
- Remove the finished cookies from 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.
- Bon appetit.
- Enjoy with tea.
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