How To make Santa Sandwich Cookies
1 c Butter or margarine
; (2 sticks) softened 1 c Granulated sugar
1 ts Vanilla
1 3/4 c All-purpose flour
1 c Uncooked rolled oats (quick
-or Old-fashioned) 1/4 ts Salt; optional
1 Ready-to-spread vani
-lla-flavored Frosting; (16-oz) Green or red food coloring ; optional Colored sugars Holiday sprinkles Recipe by: St. Louis Post-Dispatch 12/2/96 Beat butter, sugar and vanilla until creamy. In separate bowl, combine flour, oats and salt; mix well. Add to butter mixture; mix well. Divide dough in half. Shape each half into a roll 2 inches in diameter and about 5 inches long. Wrap in plastic wrap; chill at least 3 hours. Preheat oven to 350 degrees. Unwrap one roll of dough; cut into 1/4-inch slices. Places slices about 1 inch apart on ungreased cookie sheets. Repeat with remaining roll. Bake 12 to 14 minutes or until edges are light golden brown. Let cool 1 minute on cookie sheet; remove to wire rack. Let cool completely. Tint frosting with food coloring, if desired. Spread frosting on bottom of one cooled cookie; top with second cookie. Roll edge of frosting in decorations. Repeat with remaining cookies. Store tightly covered. -----
How To make Santa Sandwich Cookies's Videos
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:
**More Holiday Baking Videos**
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Gingerbread Cheesecake:
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Wish Background - Kevin MacLeod (
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One Eggless Dough- FOUR Christmas Cookies + STAND MIXER GIVEAWAY! Easiest Cookie Recipe Ever
AD | My second recipe for Christmas this year is a wonderful Christmas Cookie Box that has four different types of cookies made using just one dough. We make thumbprint cookies, chocolate cookies, sandwich cookies, and spiced cookies and stack 'em up in one beautiful box! So let's get started. #Christmas
STAND MIXER GIVEAWAY DETAILS -
To stand a chance to win this stand mixer, make sure you like this video and subscribe to the channel. In the comments, tell me what you’d make in your new stand mixer!
This contest is running on both YouTube and Instagram. You can participate on one or both platforms. Participate on both platforms to increase your chances of winning. A common winner will be announced on my YouTube community tab as well as on my Instagram stories on 26th December. All the best!
You can also use the coupon code Shivesh10 to get 10% off on the stand mixer on Lifelong's website -
Written recipe -
Peppermint meringue cookies -
Chocolate Peppermint cookies -
Cream cheese frosting recipe -
Ingredients -
For the base dough
2 cups (452g) butter
1 cup (117g) castor sugar
2 tsp (5ml) vanilla extract
4 cups (480g) all-purpose flour
For thumbprint cookies
¼ cup (80g) strawberry jam
For chocolate cookies
3 tbsp (27ml) warm milk
3 tbsp (21g) cocoa powder
melted white chocolate to dip
topped with crushed meringue
For Christmas sandwich cookies
A few drops of red color
½ cup (91g) cream cheese frosting
Desiccated coconut
For spiced cookies
1 tsp (2g) cinnamon powder
1 tsp (2g) ginger powder
½ tsp (1g) clove powder
¼ tsp (1g) nutmeg powder
Orange zest
Royal icing
Product links -
1) Oven:
2) Christmas cookie cutter:
3) Mixing bowl:
4) Cocoa powder:
5) Red gel color:
6) Silicon mat:
7) White chocolate:
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Buddy Valastro's Gingerbread Sandwich Cookies - Home & Family
Buddy Valastro is in the kitchen to make Gingerbread Sandwich Cookies just in time for Christmas.
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Easy Cut Out Sugar Cookies | Just 5 INGREDIENTS! | No Spread Sugar Cookie Recipe
Easy No Spread Cut Out Sugar Cookies | Just 5 INGREDIENTS!
:: Cook Me Food ::
These sugar cookies are buttery and tender-crisp. They are made for cutting out into shapes as they hold their shape very well when baking. The dough is super easy to roll out and cut – and you only need just 5 basic ingredients. The cookies won’t puff up, so they are perfect for icing and decorating as you please. They are wonderful to serve plain too. NO SPREAD. NO PUFF. JUST 5 INGREDIENTS!
You'll need:
• 1 cup (225g) salted butter (room temperature)
• 1 1/2 cup (180g) powdered sugar/icing sugar
• 1 large egg (room temperature)
• 1 1/2 tsp vanilla extract
• 3 1/4 cup (422g) all-purpose flour
Cool completely. Serve. Enjoy!
:: HELPFUL HINTS ::
* Number of cookies will depend on cut out size and how thick you roll your dough. For thinner cookies, roll out your dough to 1/8 and 1/4 for thicker cookies.
* Bake thinner or smaller cookies for 8-10 minutes.
* Measure your flour correctly. Adding too much flour will result to crumbly texture or sandy taste when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
* Let your cookies cool completely before frosting them. If they are not cool, the icing will melt.
:: MORE SUGAR COOKIE RECIPES ::
* No Spread Cut Out Chocolate Sugar Cookies | Only 5 Ingredients!
* Cut Out Shortbread Cookies | Only 5 Ingredients!
* Soft Chocolate Sugar Cookies
* Classic Soft and Chewy Sugar Cookies | Only 5 Ingredients!
Happy baking!
Thanks for watching!
Cookie Sandwiches
Which do you pick??
Funfetti raspberry
Biscoff
Peanut butter marshmallow
M&M
Mini egg
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!
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Thank you for watching!