Cardamom Print Sandwich Cookies

Enjoy these baked cardamom and cinnamon flavored sandwich cookies – perfect dessert to treat a crowd!

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  • prep time 20 min
  • total time 1 hr 50 min
  • ingredients 11
  • servings 24
 

Ingredients

Cookies

1
cup firmly packed brown sugar
1
cup butter, softened
1
egg
2
cups all-purpose flour
1
teaspoon cardamom
1
teaspoon cinnamon
1/4
cup sugar

Filling

2
tablespoons butter
1 1/4
cups powdered sugar
1/2
teaspoon vanilla
4
to 5 teaspoons milk

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, combine brown sugar and 1 cup butter; beat until light and fluffy. Add egg; blend well. Add flour, cardamom and cinnamon; mix well. If necessary, cover with plastic wrap; refrigerate 1 hour for easier handling.
  • 2 Heat oven to 350°F. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. For each cookie, dip bottom of glass that has textured base in sugar; flatten dough ball to form 1 1/2-inch round.
  • 3 Bake at 350°F. for 6 to 10 minutes or until firm to the touch. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.
  • 4 Melt 2 tablespoons butter in medium saucepan over medium heat; cook until light golden brown. Remove from heat. Stir in all remaining filling ingredients, adding enough milk for desired spreading consistency. For each sandwich cookie, spread about 1 teaspoon filling between 2 cooled cookies.
  • 1 In large bowl, combine brown sugar and 1 cup butter; beat until light and fluffy. Add egg; blend well. Add flour, cardamom and cinnamon; mix well. If necessary, cover with plastic wrap; refrigerate 1 hour for easier handling.
  • 2 Heat oven to 350°F. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. For each cookie, dip bottom of glass that has textured base in sugar; flatten dough ball to form 1 1/2-inch round.
  • 3 Bake at 350°F. for 6 to 10 minutes or until firm to the touch. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.
  • 4 Melt 2 tablespoons butter in medium saucepan over medium heat; cook until light golden brown. Remove from heat. Stir in all remaining filling ingredients, adding enough milk for desired spreading consistency. For each sandwich cookie, spread about 1 teaspoon filling between 2 cooled cookies.

EXPERT TIPS

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Expert Tips

Bake the cookies, but do not fill them. Seal them in an airtight container and freeze them for up to four months. Filled sandwich cookies may be frozen for up to two months; layer them between waxed paper in an airtight container.

It's easy to create an assortment of pretty cookies. Purchase a variety of decorative cookie stamps at a cookware store. Or flatten the dough balls with interesting kitchen finds; try a fork, a meat mallet, crinkle vegetable cutter or the bottom of a fancy cut-glass cup.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich Cookie
Calories
190
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
5g,
5%
),
Cholesterol
30mg
30%;
Sodium
95mg
95%;
Total Carbohydrate
25g
25%
(Dietary Fiber
0g
0%
  Sugars
17g
17%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1/2 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.