Nutty Sandwich Cookies Food

BUTTERY NUT COOKIES

Steps:

• In a bowl, cream butter, sugar, egg yolk, vanilla and salt until light and fluffy. Combine flour and pecans; gradually add to creamed mixture. Cover and refrigerate for 1 hour or up to 2 days. , Shape into 1-in. balls. Place 1-1/2-in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until firm. , If desired, immediately roll warm cookies in confectioners' sugar; or cool cookies and drizzle with melted chocolate.

BANANA-NUT SANDWICH COOKIES

Steps:

• For cookies: In a large bowl, stir together muffin mix, flour and brown sugar.
• Add the melted and slightly cooled butter all at once.
• Using a fork, stir just till a soft dough forms (if necessary, add enough milk to form dough).
• Turn dough out onto a lightly floured surface.
• Pat or lightly roll till 1/8 to 1/4 inch thick.
• Cut out cookies using a cookie cutter.
• Place two inches apart of cookie sheets, lightly coated with nonstick cooking spray.
• Bake in a 350 degree oven for 9 to 10 minutes or till cookies begin to brown.
• Remove cookies to a wire rack to cool.
• For butter cream filling: In a medium bowl, beat powdered sugar, the 1/2 cup softened butter and vanilla with an electric mixer till creamy.
• Spread a scant tablespoon of filling on the bottom of 1 cookie, put together with another cookie, bottom sides together, to make a cookie sandwich.
• Repeat with the remaining cookies and filling.
• Place white or chocolate pieces and shortening in a small microwave-safe bowl and microwave on 50% power (medium) for 1 to 2 minutes or till pieces are melted and smooth.
• Cool slightly (about 5 minutes).
• Transfer to a heavy resealable plastic bag.
• Cut off tip of one corner of bag.
• Pipe melted chocolate onto cookies to resemble laces on footballs, or whatever design you'd like based on what shape you made the cookies.
• Makes 12 (2 1/2 inch) sandwich cookies.

ZUCCHINI-NUT-BREAD COOKIE SANDWICHES

Steps:

• Preheat oven to 350 degrees. Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.
• Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.
• Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.
• Beat together remaining 1/2 stick butter, the cream cheese, and confectioners' sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat withremaining filling and cookies.

NUTTY CRISPY SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Stir together the flour, baking soda, cream of tartar, and salt; set aside.
• In a large bowl, cream together the butter and sugar until smooth. Beat in eggs, vegetable oil, and vanilla. Gradually stir in flour mixture until smooth. Stir in nuts. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets. Flatten cookies with a fork.
• Bake in the preheated oven for 10 to 12 minutes, or until the edges begin to brown. Cool on baking sheets for a minute before transferring to wire racks to cool completely.

COCONUT SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees with racks in upper and lower thirds. Whisk to combine flour, baking powder, and salt in a bowl. Reserve 1/2 cup coconut. Place remaining coconut in a food processor; pulse until coarsely ground.
• Beat butter and both sugars with an electric mixer on medium-high speed until fluffy, 3 to 4 minutes. Beat in egg and vanilla. Reduce speed to low, and gradually add flour mixture and ground coconut; mix until just combined.
• Drop dough by level tablespoons onto parchment-lined baking sheets, 1 to 2 inches apart. Bake, rotating sheets halfway through, until lightly golden around edges, 10 to 12 minutes. Transfer cookies to a wire rack to cool completely.
• Dividing evenly, spread filling on flat sides of half the cookies; sandwich with remaining cookies. Roll edges in 1/2 cup reserved coconut, and chill until ready to serve.