Julianas Surprise Sandwich Cookies Recipes

Steps:

• Preheat the oven to 375 degrees F.
• In a mixer on medium speed, cream together the butter, sugar and salt until very fluffy, about 4 minutes. Add the vanilla and eggs and continue to beat very well for an additional 4 minutes, scraping down the sides at least once. Turn the mixer on low speed and add the flour and baking powder, and mix until just combined.
• Put the dough into a pastry bag or cookie press fitted with a star tip. On an ungreased cookie sheet, pipe cookies in 2-inch lines, spaced at least 1 inch apart. Place in the freezer for 5 minutes (this will help them retain their shape when baking).
• Bake until golden brown, 15 minutes. Let cool on the cookie sheets 3 minutes, then transfer to wire racks to cool completely. Spread a little more than half a teaspoon of jam on half of the cookies, then top with the remaining cookies to make sandwiches. Place in the freezer for another 5 minutes to help set while you prepare the chocolate.
• Toss together the chocolate and the oil and place in a microwave-safe mug. Microwave in 30-second increments, stirring occasionally, until completely melted. Put the rainbow sprinkles onto a plate.
• Working quickly, dip the cookies halfway into the chocolate, then roll in the sprinkles. Place finished cookies on a tray lined with either wax or parchment paper to set completely. Cookies will keep in an airtight container for about 1 week.

Steps:

• For the cookies: Preheat the oven to 375 degrees F. Cream the butter, cream cheese and sugar until smooth using a handheld mixer in a medium bowl. Add the flour slowly, mixing on low, until incorporated. Scoop the dough into a ball using your hands and cover with plastic wrap. Refrigerate until the dough has firmed slightly, about 30 minutes.
• On a floured surface, roll the dough about 1/8-inch thick. Cut out as many rounds as possible with a small cookie cutter and transfer to ungreased baking sheets, leaving about 1 inch between each cookie. Re-roll the dough scraps and repeat until all the dough is used. Use a smaller cutter, about 3/4-inch, or cut freehand with a small sharp knife to punch a small window out of half of the cookies. Place the cutouts on the baking sheets and sprinkle all the cookies and cutouts with the colored sugars.
• Bake until golden around the edges, 12 to 15 minutes. Cool for 5 minutes on the baking sheets and then transfer to wire racks to cool completely.
• For the filling: Place the sugar, butter, mint extract, food coloring and 1/2 teaspoon of water in a medium bowl and beat on medium speed until well combined and fluffy. Spread a thin layer of mint filling on the cookies without the windows and place the wafers with the windows on top. Sprinkle with the confectioners' sugar, if using, and serve the sandwich cookies with the cutout cookies on the side.
• We truly appreciate fans' bringing concerns to our attention and are sorry for any less-than-positive experience, this recipe did test successfully as written. Times vary greatly depending on the type of oven you have, placement in the oven, brand of oven, and whether the oven is gas, electric or convection. Piercing or pricking the cookies is important as the ones we did not prick puffed up. Fans can also double the recipe if they would like to make more.

Steps:

• For the cookies: Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Beat the cream cheese, butter and confectioners' sugar together in a large mixing bowl with a handheld mixer until light and fluffy, 2 to 3 minutes. Scrape down the bowl. Add the egg, vanilla and lemon zest and beat until smooth, another minute. Scrape down the bowl again. Add the almond and coconut flours and the salt. Beat until a slightly sticky dough forms. Halve the dough and shape each into a flat disc. Wrap each in plastic and chill in the freezer until firm, about 30 minutes.
• Work with one disc of chilled dough at a time, leaving the other in the freezer. Place the dough between 2 sheets of parchment paper and roll to 1/4-inch thickness. Carefully peel off the top sheet of parchment. Dip a 3-inch round cookie cutter into some coconut flour to help keep it from sticking to the dough and cut the dough into rounds. (The dough is very soft, so you will likely have to leave the cookies in place and scrape away the surrounding dough.) If you like, use mini cookie cutters to cut a hole from the middles of the rounds for half of the rounds. The dough will probably be too soft to transfer the cookies, so slide the parchment paper with the rounds onto a baking sheet. Gather the scraps of dough together and flatten into another round. Wrap the disc of dough in plastic, and chill in the freezer. Place the baking sheet of cut cookies into the freezer to chill for 10 to 15 minutes. Meanwhile, repeat the process with the second disc of chilled dough. Reroll the scraps and cut out more cookies. (You should be able to cut a total of 18 to 20 rounds.)
• Bake one sheet of cookies at a time for 5 minutes. Turn the oven down to 300 degrees F and continue to bake, rotating the pan halfway through, until lightly golden on the edges, about another 10 minutes. Transfer the baking sheet to a rack. (Do not try to transfer the cookies from the baking sheet until completely cooled.) Increase the oven to 350 degrees F and repeat with the other cookies.
• For the frosting: With a handheld mixer, beat the butter in a bowl until light and airy. Add the confectioners' sugar, vanilla and salt. Mix on low speed until smooth. Transfer a third of the frosting to a piping bag and set aside. Divide the remaining frosting evenly between 2 bowls. Add about 1/2 teaspoon red gel paste to one bowl and 1/2 teaspoon green gel paste to the other. Mix until the color is evenly distributed, adding more gel as desired. Transfer to two more piping bags. Cut off the tips of the bags when ready to assemble.
• To assemble: Pair off the cookie rounds into tops and bottoms, using any cookies with cutouts as tops. Arrange the flat sides of the bottom cookies facing up. Pipe about 3 tablespoons frosting onto the bottom cookies. Smooth the frosting with an offset spatula. Top with the flat sides of the top cookies facing down, pressing gently so that the frosting is pushed to the edges of the cookies.
• Put the crushed peppermint candy and sprinkles on separate plates. Place the sanding "sugar" in a bowl. Roll the edges of each cookie in the candy or sprinkles, or spoon the sugar over the frosting. Sprinkle any cut-out windows with more decorations as desired.

Steps:

• Cookies: Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Beat in the egg and vanilla. With the machine running, gradually add the flour mixture until just blended. Stir in the chocolate chips. Using a 1-ounce ice cream or cookie scoop, form 12 equal-sized pieces of dough onto each baking sheet. With damp hands, form the dough into balls. Flatten the tops of the dough slightly and bake until the tops of the cookies begin to crack slightly, about 14 minutes. Cool for 5 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.
• Filling: In a medium bowl, using an electric mixer, beat the cream cheese and vanilla together until fluffy. Gradually add the powdered sugar and mix until smooth. Color the frosting by mixing in the food coloring, 1 drop of at a time, until the desired color is reached. Add water, if needed, 1/2 teaspoon at a time, to make the consistency spreadable.
• Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top. Refrigerate for 30 minutes to allow the filling to stiffen slightly. Serve at room temperature.

Steps:

• Use an electric mixer to cream together the butter, sugar and peanut butter; add egg and beat until well blended.
• In a bowl, combine flour, salt and baking powder. Add dry ingredients to wet, adding a little milk as necessary to make dough just soft enough to handle. Stir in the vanilla. Shape dough into a log about 1 1/2 inches in diameter, wrap in plastic and refrigerate for at least 2 hours or up to 2 days (or wrap well and freeze).
• Heat oven to 400 degrees. Lightly grease 1 or 2 baking sheets. Cut slices about 1/8-inch thick from chilled or frozen log. Bake until edges are lightly brown and center set, 6 to 10 minutes. Cool for about 2 minutes on sheets before using a spatula to transfer cookies to a rack to finish cooling. Sandwich flat sides of two cookies together with a heaping teaspoonful of jam; repeat using all cookies.

Steps:

• Mix the first 4 ingredients well; then fold in the eggs and nuts - so that the eggs don't get smashed.
• Salt and pepper mixture.
• Butter one slice of bread, put mixture on the another, then put the two slices together to form a sandwich.
• Cut off crusts.
• Can cut into 3 finger sandwiches if serving at a pot-luck.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pulse pecans in a food processor until finely ground.
• Place cookie dough onto a work surface and knead pecans into dough. Roll dough back into a log, similar to the original shape. Slice dough into 1/4-inch-thick slices and arrange on a baking sheet.
• Bake in the preheated oven until cookies are golden around the edges, about 10 minutes. Cool cookies on a wire rack.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Spread apricot preserves on the top of half of the cooled cookies. Place a second cookie over the apricot layer creating a sandwich. Dip half of each sandwich cookie into the melted chocolate and place on a sheet of waxed paper to dry.