Just when I had decided to make sandwich type cookies, my favourite blogger posted this cookie recipe. So I had to try them. These are delicious and look amazing to. I'm going to a few Christmas gatherings in the next few days and I know what I'm going to bring along.
These are really easy to make, but I always like watching Manuela's videos so I've posted her link here in case you want to view it to.
Watch Manuela make them here www.youtube.com/watch?time_continue=3&v=MCUcqUh6464
Cookie shapes: use what ever cookie cutter shapes you have, and don't think you can't make these on other occasions, mother's day flower biscuits would be appreciated by any mother, easter egg shaped cookies would be amazing etc...
And for the filling, strawberry jam, apricot jam or use whatever is your favourite jam flavour. And Nutella, my daughters favourite is truly delicious, and someone recently mentioned lemon curd, I haven't tried it yet, but I know I will.
The dough, Manuela says this cookie dough is a traditional Italian pastry dough, which is similar to a sugar cookie dough, but with the addition of egg yolks and no baking powder or baking soda.
The dough is quite soft when it all comes together, I like to divide the dough into two even discs, wrap them in baking paper and refrigerate it for 20 minutes. Then I roll them between two sheets of baking paper, and again refrigerate for 20 minutes. Then cut out the shapes and transfer to a baking tray. This gives you cookies with perfect shapes. If you transfer the cookie when it is soft, it will change shape. Re roll the excess dough and refrigerate whilst the first batch is baking. And keep doing this until all your pastry is used up.
And the centre cutouts, they are the best, sandwich them together and you have mini cookies or as I like to call them taste testers.
I doubled the recipe as I knew one batch would not be enough for my family.
I'll end this with a quote from Manuela "Make it a Christmas to remember with these buttery and flaky, jam (or nutella) packed sandwich cookies"
These are really easy to make, but I always like watching Manuela's videos so I've posted her link here in case you want to view it to.
Watch Manuela make them here www.youtube.com/watch?time_continue=3&v=MCUcqUh6464
Cookie shapes: use what ever cookie cutter shapes you have, and don't think you can't make these on other occasions, mother's day flower biscuits would be appreciated by any mother, easter egg shaped cookies would be amazing etc...
And for the filling, strawberry jam, apricot jam or use whatever is your favourite jam flavour. And Nutella, my daughters favourite is truly delicious, and someone recently mentioned lemon curd, I haven't tried it yet, but I know I will.
The dough, Manuela says this cookie dough is a traditional Italian pastry dough, which is similar to a sugar cookie dough, but with the addition of egg yolks and no baking powder or baking soda.
The dough is quite soft when it all comes together, I like to divide the dough into two even discs, wrap them in baking paper and refrigerate it for 20 minutes. Then I roll them between two sheets of baking paper, and again refrigerate for 20 minutes. Then cut out the shapes and transfer to a baking tray. This gives you cookies with perfect shapes. If you transfer the cookie when it is soft, it will change shape. Re roll the excess dough and refrigerate whilst the first batch is baking. And keep doing this until all your pastry is used up.
And the centre cutouts, they are the best, sandwich them together and you have mini cookies or as I like to call them taste testers.
I doubled the recipe as I knew one batch would not be enough for my family.
I'll end this with a quote from Manuela "Make it a Christmas to remember with these buttery and flaky, jam (or nutella) packed sandwich cookies"
Recipe
Recipe adapted from cookingwithmanuela.blogspot.com.au/
Makes about 14 sandwich cookies
1/2 cup (100g) caster sugar
2 egg yolks
2 tablespoons milk
1 teaspoon vanilla extract
1/4 teaspoon salt
170g unsalted butter, softened, cut up into cubes
2 cups (300g) plain flour
about 1/2 cup of jam, your favourite
Icing sugar, to decorate
In a large bowl, add the sugar, egg yolks, milk, vanilla extract and salt. Mix with an electric mixer until smooth.
Add the softened cubes of butter, mix well, it will look like it has curdled, that is ok.
Add one cup of the flour and mix until combined. Add the second cup of flour, mix until combined. You may need to finish mixing it with a spoon.
Divide the dough in two, wrap each with baking paper and refrigerate for 20 minutes.
Now place one dough ball on the bench on the baking paper you wrapped it in. Place another piece of baking paper on top and roll out the dough to about 4mm in thickness in between the two sheets of baking paper. I flip the dough over a few times and loosen the baking paper if it looks creased. Refrigerate for 20 minutes. Repeat with the second dough ball.
Preheat oven to 175C/155C fan forced. Line two baking trays with baking paper.
Cut into shapes with star shapes (or your favourite shape) cookie cutter, cut out the centres from half of the shapes you cut out. Transfer the shapes and the cutouts to your prepared tray, an egg flipper or spatula helps transfer the biscuits.
Bake for about 10 minutes, until the edges are slightly golden. Don't bake too long or your cookies will be too crunchy.
Allow to cool on the baking tray for 5 minutes, then carefully transfer the cookies to cooling rack.
Makes about 14 sandwich cookies
1/2 cup (100g) caster sugar
2 egg yolks
2 tablespoons milk
1 teaspoon vanilla extract
1/4 teaspoon salt
170g unsalted butter, softened, cut up into cubes
2 cups (300g) plain flour
about 1/2 cup of jam, your favourite
Icing sugar, to decorate
In a large bowl, add the sugar, egg yolks, milk, vanilla extract and salt. Mix with an electric mixer until smooth.
Add the softened cubes of butter, mix well, it will look like it has curdled, that is ok.
Add one cup of the flour and mix until combined. Add the second cup of flour, mix until combined. You may need to finish mixing it with a spoon.
Divide the dough in two, wrap each with baking paper and refrigerate for 20 minutes.
Now place one dough ball on the bench on the baking paper you wrapped it in. Place another piece of baking paper on top and roll out the dough to about 4mm in thickness in between the two sheets of baking paper. I flip the dough over a few times and loosen the baking paper if it looks creased. Refrigerate for 20 minutes. Repeat with the second dough ball.
Preheat oven to 175C/155C fan forced. Line two baking trays with baking paper.
Cut into shapes with star shapes (or your favourite shape) cookie cutter, cut out the centres from half of the shapes you cut out. Transfer the shapes and the cutouts to your prepared tray, an egg flipper or spatula helps transfer the biscuits.
Bake for about 10 minutes, until the edges are slightly golden. Don't bake too long or your cookies will be too crunchy.
Allow to cool on the baking tray for 5 minutes, then carefully transfer the cookies to cooling rack.
Dust the cookies with shapes cut out of them with sifted icing sugar. Spread the bottoms with jam and top it with your icing sugar dusted tops.
Enjoy!
Find the recipe at www.whatscookingella.com/christmas-sandwich-cookies.html
Pin it: www.pinterest.com.au/pin/399413060695676793/
Pin it: www.pinterest.com.au/pin/399413060695676793/
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