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.
- Portion size 24 servings
- Credits : Canadian Living Magazine: December 2013
Vanilla Cranberry Filling:
MethodBetween 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 facts per cookie: about
- Fibre 1 g
- Sodium 81 mg
- Sugars 18 g
- Protein 2 g
- Calories 213.0
- Total fat 12 g
- Potassium 77 mg
- Cholesterol 45 mg
- Saturated fat 7 g
- Total carbohydrate 27 g
- Iron 7.0
- Folate 9.0
- Calcium 1.0
- Vitamin A 10.0