Sweetheart Cookie Sandwiches Food

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SWEETHEART COOKIES



Sweetheart Cookies image

These rounds filled with fruit preserves were blue-ribbon winners at the county fair two years running. A family favorite, they never last beyond December 25! —Pamela Esposito, Smithville, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 6

3/4 cup butter, softened
1/2 cup sugar
1 large egg yolk, room temperature
1-1/2 cups all-purpose flour
2 tablespoons raspberry or strawberry preserves
Confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. In a bowl, cream butter and sugar. Add egg yolk; mix well. Stir in the flour by hand. On a lightly floured surface, gently knead dough for 2-3 minutes or until thoroughly combined. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indention in the center of each. Fill each with 1/4 teaspoon preserves. , Bake for 13-15 minutes or until edges are lightly browned. Remove to wire racks. Dust warm cookies with confectioners' sugar if desired. Cool.

Nutrition Facts : Calories 102 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 46mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

SWEETHEART SANDWICH COOKIES



Sweetheart Sandwich Cookies image

A rich creamy frosting nestles between two cookies for a sandwich cookie favorite.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 42

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
2 tablespoons Gold Medal™ all-purpose flour
1/2 cup butter, softened
1 egg
1/2 teaspoon almond extract
1/4 cup granulated sugar
1 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16 oz container)
2 tablespoons Betty Crocker™ candy sprinkles

Steps:

  • Heat oven to 350°F. In medium bowl, stir cookie mix and flour until well blended. Add butter, egg and almond extract; stir until soft dough forms.
  • Roll dough into 84 (1/2-inch) balls. Roll each ball in sugar. Place balls 1 inch apart on ungreased cookie sheet. Bake 7 to 9 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • For each sandwich cookie, spread 1 teaspoon frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together. Roll sides of sandwich cookie in sprinkles.

Nutrition Facts : Calories 110, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving (1 Cookie), Sodium 65 mg, Sugar 10 g, TransFat 1 g

SWEETHEART COOKIE SANDWICHES



Sweetheart Cookie Sandwiches image

Heart shaped cookies with peppermint flavor and a layer of chocolate in the middle. Delicious!!! And so pretty!!!

Provided by DEBBY R.

Categories     Desserts     Cookies

Yield 48

Number Of Ingredients 12

¼ cup shortening
¼ cup butter
1 cup white sugar
1 egg
¼ teaspoon peppermint extract
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
3 tablespoons milk
1 cup rolled oats
2 drops red food coloring
1 (16 ounce) container prepared chocolate frosting

Steps:

  • In a large bowl, beat together shortening, butter or margarine and sugar until light and fluffy. Add egg and peppermint extract; beat well.
  • Sift together flour, baking powder and salt; add to shortening mixture alternating with milk and mix well. Stir in oats; add in just enough food coloring to make a pink dough. Cover and chill for 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll out dough on a lightly floured board; cut out cookies with a floured 2 inch cookie cutter. Place on a lightly greased cookie sheet.
  • Bake in preheated oven for about 6 minutes. Remove cookies from sheet to cool.
  • Frost half of the cookies with frosting; top with remaining cookies, sandwich style.

Nutrition Facts : Calories 98.5 calories, Carbohydrate 15.2 g, Cholesterol 6.5 mg, Fat 4 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.5 g, Sodium 55.2 mg, Sugar 9.6 g

GOLDY BEAR'S SWEETHEART SANDWICH COOKIES



Goldy Bear's Sweetheart Sandwich Cookies image

Make and share this Goldy Bear's Sweetheart Sandwich Cookies recipe from Food.com.

Provided by kittycatnap

Categories     Dessert

Time 45m

Yield 36 cookies

Number Of Ingredients 13

1/4 lb unsalted butter
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
4 tablespoons unsalted butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
whipping cream

Steps:

  • FOR THE COOKIES --
  • Cream the butter with the sugar in a large bowl until light.
  • Beat in eggs and vanilla; set aside.
  • Sift the cocoa, flour, salt, baking powder, and baking soda together.
  • Stir the dry ingredients thoroughly into the butter mixture.
  • Cover the bowl with plastic wrap and refrigerate for 2 or 3 hours.
  • Preheat the oven to 375F and butter 2 cookie sheets.
  • Using a teaspoon measure, roll level teaspoons of the dough into balls and place them 2 inches apart on the sheets.
  • Bake for 10 to 15 mins, until cookies are puffed and surfaces slightly dry and cracked.
  • Cool on racks.
  • FOR THE FILLING --
  • Cream the butter until light.
  • Beat in the vanilla and powdered sugar, adding whipping cream and continuing to beat until the consistency is like creamy frosting.
  • When the cookies are complete cool, spread about 1/2 tablespoon of iflling on the bottom of one cookie, then top with the bottom side of another cookie.
  • VARIATION --
  • For half a batch of vanilla-filled and half a batch of peppermint-filled cookies, add 1/8 teaspoon peppermint extract to half the filling. Tint the peppermint filling pink or green before filling half the sandwiches.

SWEETHEART COCONUT COOKIES



Sweetheart Coconut Cookies image

Ruby red jam and coarse sugar add a festive look to these crisp sandwich cookies that are the perfect gift for loved ones. My husband likes coconut, so I make these for his birthday. -Jo Ellen Helmlinger, Columbus, Ohio

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3-1/2 dozen.

Number Of Ingredients 12

1 cup sweetened shredded coconut
1 cup sugar
3/4 cup cold butter, cubed
2-1/4 cups all-purpose flour
2 large eggs, lightly beaten
1/2 teaspoon vanilla extract
GLAZE:
3/4 cup confectioners' sugar
1 tablespoon water
1/2 teaspoon vanilla extract
Coarse white sugar, optional
1/2 cup seedless raspberry jam

Steps:

  • Place coconut and sugar in a food processor; cover and process until coconut is coarsely chopped. In a large bowl, cut butter into flour until crumbly. Stir in coconut mixture. Stir in eggs and vanilla., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. heart-shaped cookie cutter dipped in flour. Using a 1-in. heart-shaped cookie cutter, cut out the center of half of the cookies. Reroll small cutouts if desired. , Place solid and cutout cookies 1 in. apart on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are lightly browned. Remove to wire racks., In a small bowl, combine the confectioners' sugar, water and vanilla; brush over warm cookies with cutout centers. Immediately sprinkle with coarse white sugar if desired. Spread 1/2 teaspoon of jam over the bottom of each solid cookie; place cookies with cutout centers over jam.

Nutrition Facts : Calories 104 calories, Fat 4g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 42mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

SWEETHEART COOKIE SANDWICHES



Sweetheart Cookie Sandwiches image

Heart shaped cookies with peppermint flavor and a layer of chocolate in the middle. Delicious!!! And so pretty!!!

Provided by DEBBY R.

Categories     Cookies

Yield 48

Number Of Ingredients 12

¼ cup shortening
¼ cup butter
1 cup white sugar
1 egg
¼ teaspoon peppermint extract
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
3 tablespoons milk
1 cup rolled oats
2 drops red food coloring
1 (16 ounce) container prepared chocolate frosting

Steps:

  • In a large bowl, beat together shortening, butter or margarine and sugar until light and fluffy. Add egg and peppermint extract; beat well.
  • Sift together flour, baking powder and salt; add to shortening mixture alternating with milk and mix well. Stir in oats; add in just enough food coloring to make a pink dough. Cover and chill for 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll out dough on a lightly floured board; cut out cookies with a floured 2 inch cookie cutter. Place on a lightly greased cookie sheet.
  • Bake in preheated oven for about 6 minutes. Remove cookies from sheet to cool.
  • Frost half of the cookies with frosting; top with remaining cookies, sandwich style.

Nutrition Facts : Calories 98.5 calories, Carbohydrate 15.2 g, Cholesterol 6.5 mg, Fat 4 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.5 g, Sodium 55.2 mg, Sugar 9.6 g

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