Cream Filled Sandwich Cookie Dog Treats Recipe 465 Food

CREAM FILLED SANDWICH COOKIE - DOG TREATS RECIPE - (4.6/5)

Steps:

• Preheat oven to 375° F. Cut two sheets of parchment paper to fit your baking sheets, and then line the sheets. Place both sheets in the oven as it preheats. In a large bowl, whisk together the flour, carob powder, baking soda, baking powder and salt. In a small bowl, beat the egg. Stir in the sugar and applesauce into the beaten egg. Make a well in the dry ingredients. Pour in the applesauce mixture. Stir until combined. The mixture will be very moist. Remove one baking sheet from the oven. Scoop a rounded teaspoon full of the cookie batter and pour onto the baking sheet. Try to keep the little cookie as round as possible. Remove the other baking sheet and place the sheet with the unbaked cookies in the oven for 10 minutes. While the first sheet is baking, repeat the scoop and pour method of placing the cookie batter. Let cookies cool for 5 minutes on the baking sheet on a wire rack. Gently lift the cookies off of the parchment paper, and continue to cool on the wire rack. For the Filling: Using a hand mixer, mix all three ingredients until smooth. For a thick layer of filling, like what is pictured, use a leveled tablespoon of filling. Gently scoop out filling onto the cookie, spread into an even layer and then top with the second cookie. Press the second cookie gently to keep the two dog cookies together. For just a little filling, or for smaller cookies, use a 1 1/2 teaspoon scoop for each sandwich dog cookie. Storing - These sandwich dog cookies, like all of the recipes for dog cookies here at Dog Treat Kitchen, do not have preservatives. So, you will want to keep these refrigerated for one week, and in the freezer for up to 6 months. Yield - Using a rounded teaspoon, you will be able to make 60 individual dog cookies, or 30 sandwich cookies. Tips & Techniques Parchment Paper - Sometimes parchment paper is a suggested tool to use for recipes for dog cookies. However, you must use the parchment paper for this recipe. If you don't your dog cookies will spread too much during the baking process. This results in a flattened edge, instead of the desired, and adorable, rounded cookie edge. Removing the Cookies from the Parchment - I found this to be a tricky part of this other wise wonderful recipe for dog cookies. The cookies are very soft, even after they cool. Gently grasp the cookie with your finger tips and at the same time, peel the parchment away from the cookie with your other hand. There will be a little cookie residue left over, but the parchment paper can be used again to complete the baking process with the rest of the cookie batter. Peanut Butter Dog Treat Icing - Combine 1/3 cup of peanut butter with 1/4 cup of milk. Stir vigorously until combined. Spread onto the dog cookies. Use this dog treat frosting to mix up other recipes for dog cookies. Size the Cookie for Your Dog - For our dog friends that are smaller in stature, but not in taste buds, cut the dog cookies in half or in quarters. Or, skip this step, and when you make the cookies, use a rounded 1/2 tsp to scoop the dough, don't forget to lower the baking time, too. Freeze the Dog Cookies - If you want to freeze this dog treat recipe, we highly recommend you do so in a single layer in your freezer. After a few hours you can put them all into a labeled freezer bag. These adorable cookies, and other recipes for dog cookies can be made in advance for your next dog party. Bake the cookies a few days in advance, and combine the icing ingredients. Before the party ice the cookies for the freshest and most delicious homemade dog treat.

CHOCOLATE-CREAM SANDWICH COOKIES

Steps:

• Whisk the flour, 1/4 cup cocoa powder, the baking powder and salt in a bowl. Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 to 5 minutes. Beat in the egg and 1/2 teaspoon vanilla. Reduce the mixer speed to medium low; beat in the flour mixture until just incorporated. Divide the dough between 2 sheets of plastic wrap; form into flat rectangles. Wrap and refrigerate until firm, at least 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment. Working with 1 piece at a time, roll out the dough into a 10-inch square (1/8 inch thick) on a lightly floured surface. Cut into 1-by-2 1/2-inch rectangles. Transfer to the prepared baking sheets; prick with a fork and sprinkle with granulated sugar. Chill until firm, 15 minutes. Bake, switching the pans halfway through, until the cookies are firm, 13 to 16 minutes. Let cool completely on the baking sheets.
• Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth; let cool. Add the remaining 1/2 stick butter; beat with a rubber spatula until incorporated. Mix in the remaining 1 tablespoon cocoa powder, the confectioners' sugar and the remaining 1/2 teaspoon vanilla until smooth. Sandwich between the cookies.

CHOCOLATE SANDWICH COOKIES WITH VANILLA-CREAM FILLING

Steps:

• Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt and sugar. While pulsing or on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
• Vanilla-Cream Filling: Put the butter and shortening in a mixing bowl and, at low speed, gradually beat in the confectioners' sugar and vanilla, until blended. Turn the mixer up to high and beat for 2 or 3 minutes more, until fluffy.
• With a pastry bag fitted with a 1/2-inch tip, pipe teaspoon size blobs of filling onto the tops of half the cookies. Keeping the smooth bottoms of the cookies facing up, flip the remaining cookies on top of the filling and lightly press to form sandwiches.

CHOCOLATE 'N' CREAM SANDWICH COOKIES

Steps:

• In a bowl, whisk together flour, cocoa, baking soda, and salt; set aside. In another bowl, stir together butter, sugar, and egg. Add flour mixture, and stir until a dough forms.
• Divide dough in half; roll out between two sheets of parchment paper to a 1/4-inch thickness. Stack on a baking sheet, and refrigerate until firm, about 30 minutes.
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment. Using a 2-inch cookie cutter, cut dough into rounds. Place on sheets, 1 inch apart. Bake until cookies are firm and fragrant, 8 to 10 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool.
• Spread half the cookies with 1 tablespoon Cream Filling; top with remaining cookies.

CREAM-FILLED CHOCOLATE SANDWICHES

Steps:

• Preheat oven to 375 degrees. Into a medium-size bowl, sift together flour, cocoa powder, baking soda, baking powder, and 1/4 teaspoon salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes. Add egg; beat to combine. With mixer on low speed, gradually add the flour mixture; continue beating until dough is well combined.
• Using a 1 1/4-inch ice cream scoop, drop dough onto parchment-lined baking sheets about 2 inches apart. Dip bottom of a glass in sugar; press to flatten cookies to about 1/8 inch thick. (You may need to carefully remove dough from glass with a thin metal spatula.)
• Transfer to oven, and bake until cookies are firm, about 10 to 12 minutes, rotating baking sheets halfway through. Transfer baking sheets to wire racks to cool completely.
• Place cream filling in a pastry bag fitted with a coupler, and pipe about 1 tablespoon filling onto the flat side of half the cookies. Place remaining cookies on top, and gently press on each to squeeze filling to edges. Filled cookies can be stored in airtight containers at room temperature up to 2 days.

CREAM FILLING FOR CHOCOLATE 'N' CREAM SANDWICH COOKIES

Steps:

• In a large bowl, using an electric mixer, beat butter until light and fluffy. Gradually add confectioners' sugar and granulated sugar, beating until combined. Beat in vanilla extract.

CREAM FILLED OATMEAL SANDWICH COOKIES

Steps:

• Prepare frosting first and allow to chill in the refrigerator. Mix the flour and milk till smooth and cook over medium heat until thick and pasty. Put in a bowl and cover the top with wax paper to prevent a crust from forming. (Actually place the wax paper on the mixture) Cool well.
• Cream the margarine, sugar , salt and vanilla until light and fluffy, slowly add the cooled mixture and whip until the sugar is dissolved and not grainy when rubbed between your finger tips.
• To make the cookies cream the margarine, brown sugar, granulated sugar and vanilla till fluffy. Add the eggs, one at a time and mix until combined. Add the flour, oats, salt and soda and mix well.
• Drop by teaspoonfuls onto parchment lined baking sheets and bake for 15 minutes in a preheated 350* oven. Cool well, top with filling and sandwich two cookies together. Store in an airtight container in the fridge or freezer.

OATMEAL SANDWICH COOKIES

Steps:

• Preheat oven to 350°. Cream together shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk the next 5 ingredients; gradually beat into creamed mixture. Stir in oats. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool., For filling, cream shortening, confectioners' sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottoms of half of the cookies; cover with remaining cookies.