Alex Guarnaschelli's candy cane cookie sandwiches recipe l GMA Digital
Alex Guarnaschelli's shares her Buttery Candy Cane Sandwiches for the GMA 25 Days of Cookies series.
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Chocolate Candy Cane Sandwich Cookies
Chocolate Candy Cane Sandwich Cookies | Get the FULL RECIPE:
This fun seasonal cookie recipe is perfect for the holidays. The combination of chocolate and peppermint is a favorite during the holiday season, and these sandwich cookies may be the best chocolate-peppermint creation yet.
In between two soft and chewy chocolate cookies is a pile of peppermint frosting that’s striped with red to resemble a candy cane. It’s a treat that sure to please everyone, kids and adults alike!
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Chocolate Sandwich Cookies Recipe｜Ohyoo Cooking
▣ Chocolate Sandwich Cookies Recipe｜Ohyoo Cooking
▣ Ingredients：
Unsalted butter 60g
Powdered sugar 40g
Egg yolk 18g
Cocoa powder 10g
Cake flour 110g
Chocolate 60g
▣ Baking：
170°C/338°F 15-18min
▣ Mold diameter:55mm(this recipe can produce 18 pieces)
▣ Method：
1.Mix softened unsalted butter and powdered sugar well.
2.Add the egg yolk, mix well, then add the sifted cake flour and cocoa powder, cut and mix to form a dough.
3. Place the dough on greaseproof paper, roll out until 3mm thick, freeze for half an hour, cut out the desired shape and size with a mold, here is a 55mm diameter circle.
4. Bake the cookies on a perforated baking mat and allow to cool after removing from the oven.
5. Melt the chocolate in the microwave oven, the temperature of the melted chocolate is between 40-50°C/104-122°F, here use 70% dark chocolate, you can choose according to personal preference.
6. Squeeze the melted chocolate onto the cookie and serve after the chocolate has solidified.
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Matcha Christmas Tree Sandwich Cookies with White Chocolate Recipe
It is the holiday season! Wishing everyone staying healthy, hopeful and joyful during the last month of 2020! Happy Holidays!
Ingredients (about 12 sandwich cookies)
½ cup or 1 stick (113 g) unsalted butter, room temperature
1/3 cup (67 g) sugar
1 egg
1.25 cup (180 g) all-purpose flour
1 tablespoon (about 7 g) matcha green tea powder
Pinch of salt (about 1/8 tsp)
About 1.25 to 1.5 cup (200-245 g) good quality white chocolate (depending on the thickness)
1. Sift together the dry ingredients (flour, matcha powder, salt)
2. Using an electric mixer, cream together butter and sugar until light and fluffy. Add egg and mix until blended.
3. Add the dry ingredients and mix until just incorporated. Do not overmix, the dough will toughen.
4. Use your hand to form the dough into a ball and transfer the dough to a clean bowl. Chill for 30 minutes. (It is too soft to roll)
5. Roll it out between parchment papers or baking mats to about 3-4 mm thickness. The parchment paper will prevent the dough from sticking to your rolling pin. Chill for another 1-2 hour or until firm.
6. While the cookie dough is chilling in the fridge, melt the chocolate over a pot of barely simmering water. Pour it on a baking sheet lined with parchment paper. Let it cool down and harden. When it is firm to cut (but not totally hard), cut out the chocolate tree shape using the same tree cookie cutter. Re-chill the chocolate tree again until it is completely solid. Leftover chocolate can be re-melted and reused.
7. Once cookie dough is firm, cut out the cookie shapes and transfer to a baking pan. Leftover dough can be re-rolled and shaped. After cutting, chill for another 15 minutes in the refrigerator while preheating the oven.
8. Preheat the oven to 350°F (175°C). Bake for 13-15 minutes, depending on the cookies’ thickness, until cookies start to turn slightly golden around the edges.
9. Transfer to cooling rack to completely cool down.
10. Melt the leftover chocolate. Sandwich the chocolate filling between the cookies using the leftover chocolate as adhesive (glue). Let the “glue” dry before serving.
11. Enjoy!
Notes:
The number of cookies yield from the recipe depends on the size of the cookie cutter. My cookie cutter size is 6.5 cm height and 5.5 cm width.
Please share your creations with me!
INSTAGRAM: instagram.com/jonosweettreats or #jonosweettreats
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Santa Skillet Cookies | Food Network
This holiday decorating project is a delicious brain teaser.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Santa Skillet Cookie
Recipe courtesy of Food Network Kitchen
Total: 2 hr 45 min
Active: 1 hr
Yield: 8 cookies
Level: Intermediate
Ingredients
Unsalted butter, for buttering the pan
One 17.5-ounce package prepared sugar cookie mix
8 ounces confectioners' sugar (about 1 cup)
1 tablespoon meringue powder (egg white powder)
Red food coloring, for decorating
Red sanding sugar, for decorating
8 edible pearl dragees, for decorating
Directions
Special equipment: an 8-inch cast iron skillet, 3 pastry bags, a small no. 13 star pastry tip, a small no. 3 round pastry tip and a small no. 4 round pastry tip
Preheat the oven to 350 degrees F and generously butter an 8-inch cast iron skillet.
Prepare the sugar cookie dough according to the package directions. Evenly press half of the cookie dough into the prepared skillet all the way to the edge. (Reserve the remaining dough for another use.) Bake until the top just turns golden and a toothpick inserted in the middle of the cookie comes out clean, 11 to 13 minutes. Cool in the skillet for 30 minutes. Carefully remove the cookie with a large offset spatula and place it on a cutting board.
Cut the cookie: Heat up a small, sharp knife by submerging it in boiling water for 3 minutes. Wipe the knife dry and gently cut the cookie into 8 wedges making sure the pieces stay together in a circle. Take it slow when cutting or the cookie could crumble. Let the cookie cool completely on the cutting board.
Meanwhile, make the royal icing: Whisk together the confectioners' sugar and meringue powder in a large bowl. Add 2 tablespoons water and beat with an electric mixer on medium-high speed until soft glossy peaks form, 3 to 4 minutes (you may need to add up to 1 teaspoon more water).
Transfer a quarter of the icing to a pastry bag fitted with a small no. 13 star pastry tip.
Color the remaining icing red using the food coloring. Transfer 1/4 cup of the red icing to a small bowl and add water, 1/4 teaspoon at a time, to thin it out (when you drizzle the icing with a spoon, the lines should disappear within 5 seconds). This will be your filling icing. Transfer to a pastry bag fitted with a small no. 3 round pastry tip. Transfer the remaining thick red icing to a pastry bag fitted with a small no. 4 round pastry tip.
Decorate the cookie: Using the thick red icing with the no. 4 tip, pipe a 2-inch circle in the center of the cookie.
With the same icing, pipe eight 1-inch circles overlapping the 8 cut lines, positioning them about 1 inch in from the edge of the cookie. Each cookie wedge should have 2 half circles on it.
Fill in all the circles with the filling icing with the no. 3 tip. Sprinkle each circle with red sanding sugar to coat. If excess sanding sugar gets on the cookie, fan it away or brush it off with a small pastry brush. (Your Santas are taking shape: the wedges in the large center circle are hats; the smaller circles are mittens.)
Place a dragee on the tip of each cookie wedge to form a small white circle in the middle of the red center circle. (These are the pom-poms on the Santa hats.)
Pipe a white icing border around the center red circle. (This will be the bottom of the hats.)
Working on one cookie wedge at a time and starting at the white border, pipe a white ?V? that fits snuggly between the 2 red half circles. Repeat with the remaining cookie wedges. You should have a white 8-point star surrounding the middle red circle. (You've just made 8 Santa beards.)
Pipe a small dot of thick red icing with the no. 4 tip in the middle of each V. (Now each Santa has a nose.)
Finish by piping a white border around the edge of the cookie. (This is the bottom of each Santa's coat.)
Let the icing dry before serving, about 30 minutes.
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Santa Skillet Cookies | Food Network
Gingerbread Sandwich Cookie Recipe
Gingerbread sandwich cookies are the perfect way to brighten up your Christmas dessert trays! They incorporate the delicious taste of gingerbread with sweet royal icing, and are decorated with festive looking sprinkles. I'm sure you'll enjoy these tasty Christmas treats!
To download and print the recipe, visit:
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Music Credits:
Wish Background - Kevin MacLeod (
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