Mini Mango Sugar Cookie Sandwiches
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.
Servings: 24
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 87 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 11 g |
| fibre | trace |
| chol | 14 mg |
| sodium | 44 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 4% |
| vit C | 2% |
| folate | 4% |
-
24 candied violets (optional)
1 cup (250 mL) mango or raspberry ice cream
Sugar Cookies:
1/2 cup (125 mL) butter, softened
1/3 cup (75 mL) granulated sugar
1 tbsp (15 mL) cream cheese, softened
1/2 tsp (2 mL) each grated orange rind and juice
Pinch salt
1-1/4 cups (300 mL) all-purpose flour
Glaze:
1/3 cup (75 mL) icing sugar
1 tbsp (15 mL) orange juice
Preparation:
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.)
Additional Information
Source
Canadian Living Magazine: June 2004
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