Vanilla Sandwhich Cookies | Recipes

Vanilla Sandwhich Cookies

(20) Ratings:
Prep Time:
Baking Time:
Makes:54 sandwich cookies
Freezing:excellent

These bite-sized treats sandwiched together with a creamy vanilla filling are melt-in-your-mouth good. If only every moment could be this delicious!

Ingredients

Filling

½ cup 125 mL unsalted butter
1 ½ cups 375 mL icing sugar
1 tsp 5 mL vanilla extract
¼ cup 50 mL whipping cream or 2 to 3 tbsp (30 to 45 mL) milk, divided

Cookies

1 cup 250 mL Robin Hood® Original All Purpose Flour
½ cup 125 mL Robin Hood Cake & Pastry Flour
½ cup 125 mL corn starch
½ tsp 2 mL baking powder
¼ tsp 1 mL salt
1 cup 250 mL unsalted butter, softened
1 cup 250 mL icing sugar
1 tsp 5 mL vanilla extract
Icing sugar for dusting

Directions

  1. Preheat oven to 300ºF (149ºC). Line baking sheets with parchment paper.
  2. Filling: In a medium saucepan, heat butter over medium heat until melted. Continue cooking, stirring constantly, just until the butter begins to turn a golden brown, about 5 minutes. Immediately remove from heat.
  3. Strain, in a small bowl, butter through a coffee filter or paper towel. Cool for 30 minutes. When butter is cold but still liquid, using an electric mixer, beat with icing sugar and vanilla extract. Add whipped cream 1 tbsp (15 mL) at a time, and beat until smooth.
  4. Cookies: Combine flours, corn starch, baking powder and salt in a medium bowl. Reserve.
  5. Beat, butter, icing sugar and vanilla in a large bowl, using an electric mixer on medium speed, until smooth and lighter in colour. Mix in dry ingredients just until incorporated and a smooth dough forms.
  6. Roll 1 tsp (5 mL) dough into balls and place 2” (5 cm) apart on prepared baking sheets. Flatten the cookies into ¾” (1.9 cm) discs.
  7. Bake in preheated oven for 13 to 15 minutes. Cool on wire rack, 10 minutes.
  8. Assembly: Spread underside of 1 cookie with filling. Sandwich with another cookie, flat side down. Repeat with remaining cookies and filling. Dust with icing sugar, if desired.

Tips

  • Filling can be made up to 2 days in advance and kept in refrigerator. Bring to room temperature 1 hour, before using.
  • Make it the perfect moment by pairing these cookies with the bold yet smooth flavour of Folgers Black Silk® Coffee.

Nutritional Information

Comments & Photos

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