Mini Mango Sugar Cookie Sandwiches

Author: Canadian Living

These delicate dainties are a refreshing shower treat. Make the cookies small as directed, or cut out larger shapes to suit the occasion. You can glaze to match or complement the filling.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: June 2004

Ingredients

  • 24 candied violets (optional)
  • 1 cup mango ice cream
  • 1 cup raspberry ice cream
Glaze:
  • 1/3 cup icing sugar
  • 1 tablespoon orange juice
Sugar Cookies:
  • 1/2 cup butter softened
  • 1/3 cup granulated sugar
  • 1 tablespoon cream cheese softened
  • 1/2 teaspoon grated orange rind
  • 1/2 teaspoon orange juice
  • pinch salt
  • 1 1/4 cup all-purpose flour

Method

Sugar Cookies: Line 2 rimless baking sheets with parchment paper or grease; set aside.

In large bowl, beat together butter, sugar and cream cheese until fluffy; beat in orange rind and juice and salt. Add flour all at once; stir until blended. Divide in half; shape into discs. Wrap and refrigerate until almost firm, about 30 minutes.

Between parchment or waxed paper, roll out 1 disc at a time to 1/4-inch (5 mm) thickness. Using floured 1-1/2-inch (4 cm) daisy or crimped round cutters, cut out shapes. Arrange, 1 inch (2.5 cm) apart, on prepared pans.

Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until cookies are golden, about 10 minutes. Let cool on pans for 3 minutes. Transfer to racks; let cool completely.

Glaze: In small bowl, stir icing sugar with orange juice. Using paint brush or small palette knife, lightly paint half of the cookies with glaze; gently press candied violet onto centre (if using). Let dry on rack, about 2 hours. (Make-ahead: Layer between waxed paper in airtight container; store at room temperature for up to 5 days or freeze for up to 2 weeks.)

Spread bottoms of unglazed cookies with scant 1 tbsp (15 mL) ice cream; top with iced cookie, pressing gently to spread ice cream to edge.

Using palette knife or small knife, smooth edges. Wrap in groups of 6 in plastic wrap; freeze in airtight container until firm, at least 4 hours. (Make-ahead: Freeze for up to 2 days.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 44 mg
  • Protein 1 g
  • Calories 87.0
  • Total fat 5 g
  • Cholesterol 14 mg
  • Saturated fat 3 g
  • Total carbohydrate 11 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mini Mango Sugar Cookie Sandwiches

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