Tested till perfect Chocolate Vanilla Cranberry Sandwich Cookies
Chocolate Vanilla Cranberry Sandwich Cookies
Photography by Jeff Coulson

Chocolate Vanilla Cranberry Sandwich Cookies

Sandwich cookies take a little more effort than the average cookie, so they're that much more special. The red flecks of cranberries and sparkly sugar crystals give these cream-filled chocolate cookies a delicate prettiness.

By Canadian Living

Source: Canadian Living Magazine: December 2013

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 35 minutes
  • Total time 2 hours
  • Portion size 24 cookies

Ingredients

Vanilla Cranberry Filling:

  • 1/4 cup 1/4cupdried cranberrydried cranberries
  • 2 tbsp 2tbspboiling water
  • 2 cups 2cupsicing sugar
  • 1/3 cup 1/3cupbutter, softened
  • Pinch Pinchsalt
  • 2 tbsp 2tbspwhipping cream, ( 35%)
  • 1 tsp 1tspvanilla
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Preparation

Between waxed paper or on lightly floured surface, roll out dough to scant 1/4-inch (5 mm) thickness. Using 2-1/2-inch (6 cm) ornament-shaped cookie cutter, cut out shapes, rerolling and
cutting scraps. Using 1-inch (2.5 cm) star-shaped cookie cutter, cut out star in centre of half of the cookies, rerolling and cutting scraps. Arrange whole and cutout cookies, 1 inch (2.5 cm) apart, on separate parchment paper–lined rimless baking sheets; refrigerate until firm, about 20 minutes.

Place coarse sugar in shallow dish. Brush tops of cutout cookies with water; press tops into sugar. Return, 1 inch (2.5 cm) apart, to baking sheets. Bake whole and cutout cookies, 1 sheet at a time,
in 350 F (180 C) oven until no longer shiny, about 15 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely.

Vanilla Cranberry Filling: Meanwhile, stir cranberries with boiling water; let stand until plump, about 20 minutes. Drain well; finely chop cranberries. In bowl, beat together icing sugar, butter and salt until smooth; beat in cream and vanilla until combined. Stir in cranberries.

Spoon about 1 tbsp of the filling onto centre of each whole cookie; top each with cutout cookie, pressing lightly to push filling to edge.

Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 5 days. Let come to room temperature before serving.

Nutritional Information per cookie: about

cal 213 pro 2g total fat 12g sat. fat 7g
carb 27g dietary fibre 1g sugar 18g chol 45mg
sodium 81mg potassium 77mg

RDI%

calcium 1 iron 7 vit A 10 folate 9
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