Pistachio-Cherry Sandwich Cookies

From: Vegetarian Times

The dough for these decadent cookies can be made up to two days ahead and chilled until ready to use. Feel free to try different jams and spreads in the center or cut the cookies into holiday shapes. For a lower-calorie option, skip the filling and serve the cookies as singles rather than sandwiches.

Servings: Makes 24 cookies

 

Ingredients

1 1/2 cups shelled pistachios

1 cup (2 sticks) unsalted butter, softened

1 cup sugar

1 large egg

1 tablespoon lemon juice

3 cups all-purpose flour

2 teaspoons grated lemon zest

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/4 cups sherry preserves

Directions

1. Process pistachios in food processor 1 minute, or until finely ground. Transfer to bowl, and set aside.

2. Cream butter and sugar in food processor 30 seconds, or until fluffy. Add egg and lemon juice; pulse 15 seconds, or until combined. Scrape down. Add pistachios, flour, lemon zest, baking powder, and salt. Pulse 15 seconds more, or until combined and dough starts to clump together. Divide dough in half, flatten into 2 disks, wrap in plastic wrap, and refrigerate 1 hour, or until firm.

3. Preheat oven to 350 degrees F. Roll out 1 dough disk on sheet of lightly floured parchment paper, to about 1/8-inch thick. Transfer parchment and cookie dough onto cookie sheet and cover with plastic wrap. Place in freezer 5 to 8 minutes to firm up.

4. Cut out cookies with 2-inch cutter, and place 1-inch apart on parchment paper-lined baking sheets. Reroll scraps, and repeat. Bake 12 minutes, or until edges are golden. Transfer to wire rack to cool. Repeat with remaining dough disk.

5. Spread 1 teaspoon preserves on each of 24 cookies. Top with remaining cookies.

Easy Cookie Sandwiches

From: Better Homes and Gardens

Creamy frosting and colorful sprinkles make your favorite cookie even better.

Servings: 6 sandwiches

Total: 20 mins

Ingredients

2 tablespoons butter, softened

1 cup sifted powdered sugar

2 teaspoons milk

Several drops peppermint, almond, lemon, or orange extract or flavoring

2 to 3 teaspoons small multicolored decorative candies

12 purchased chocolate chip or other cookies, about 2-1/2 inches in diameter

Directions

1. In a small mixing bowl, beat together butter and one-half of the powdered sugar. Beat in milk, extract, and remaining powdered sugar. Stir in decorative candies. Spread on the bottom of 6 of the cookies. Top with remaining cookies. Wrap and chill. Makes 6 sandwiches.

Make-Ahead Tip
Up to 12 hours ahead, prepare filling. Cover and chill. Assemble cookies as directed. Chill cookie sandwiches up to 8 hours.

Note
To take to school, pack beside a frozen juice box in an insulated lunch bag.

Gingerbread Cookies

From: Fine Cooking Magazine

Servings: Yields about 3 dozen 4-inch-tall gingerbread people.

Ingredients

14-1/4 ounces (3 cups plus 2 tablespoons) unbleached all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1 teaspoon baking soda

1/2 teaspoon ground cloves

1/2 teaspoon table salt

3/4 pound (1-1/2 cups) unsalted butter, softened at room temperature

1 cup very firmly packed light brown sugar

1/4 cup molasses

1 large egg

Directions

1. Sift together the flour, cinnamon, ginger, baking soda, cloves, and salt. Using a stand mixer with the paddle attachment, beat the butter, brown sugar, and molasses on medium until light and fluffy, about 5 minutes. Beat in the egg until thoroughly combined. Scrape the bowl with a rubber spatula. With the mixer on low speed, slowly add the flour until blended. Divide the dough, wrap each half in plastic, and chill until firm enough to roll, about 1 hour.

2. Position a rack in the cennter of the oven; heat the oven to 350 degrees F. Lay each piece of dough between two long sheets of parchment or waxed paper. If the dough is very firm, let it sit until pliable. Roll it to about 1/8 inch thick. Peel off the top layer of paper and cut out cookies with a cookie cutter. Put the sheet of dough in the freezer for a few minutes until the dough firms enough to easily transfer the cutouts to ungreased cookie sheets (space them about 2 inches apart). Gather and reroll the scraps. Bake until the edges are golden brown, 10 to 12 minutes. Let cool on the sheet for 1 minute before transferring the cookies to a rack to cool.

3. The cookies can be stored in an airtight container for three to four days.

Tip:
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 ounces) If you don't have a scale, be sure to use the proper technique when filling your measuring cups.