Sandwiched Sugar Cookies

These yummy sugar cookies are a perfect dessert to serve a crowd.

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  • prep time 1 hr 15 min
  • total time 3 hr 15 min
  • ingredients 11
  • servings 48
 

Ingredients

1
cup sugar
1
cup butter, softened
1
(3-oz.) pkg. cream cheese, softened
1
teaspoon grated lemon peel
1/2
teaspoon salt
1/2
teaspoon almond extract
1/2
teaspoon vanilla
1
egg yolk
2
cups all purpose or unbleached flour
1 1/4
cups any flavor preserves
1/4
cup powdered sugar

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LOCATION

Steps

  • 1 In large bowl, combine sugar, butter, cream cheese, lemon peel, salt, almond extract, vanilla and egg yolk; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix well. Cover with plastic wrap; refrigerate 2 hours for easier handling.
  • 2 Heat oven to 375°F. On lightly floured surface, roll out 1/3 of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated). Cut with floured 2 1/2-inch fluted round cookie cutter. Place half of cookies 1 inch apart on ungreased cookie sheets. Cut 1-inch shapes from centers of remaining cookies. Place cookies and small cutouts 1 inch apart on separate ungreased cookie sheets.
  • 3 Bake at 375°F. For small cookies, bake 6 minutes; for large cookies, bake 7 to 10 minutes or until light golden brown. Immediately remove from cookie sheets. Cool 5 minutes or until completely cooled.
  • 4 Spread bottom of each whole cookie with about 1 teaspoon preserves. Sprinkle powdered sugar over cookies with cut-out centers. To make each sandwich cookie, place one powdered sugar cookie over preserves on whole cookie.
  • 1 In large bowl, combine sugar, butter, cream cheese, lemon peel, salt, almond extract, vanilla and egg yolk; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix well. Cover with plastic wrap; refrigerate 2 hours for easier handling.
  • 2 Heat oven to 375°F. On lightly floured surface, roll out 1/3 of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated). Cut with floured 2 1/2-inch fluted round cookie cutter. Place half of cookies 1 inch apart on ungreased cookie sheets. Cut 1-inch shapes from centers of remaining cookies. Place cookies and small cutouts 1 inch apart on separate ungreased cookie sheets.
  • 3 Bake at 375°F. For small cookies, bake 6 minutes; for large cookies, bake 7 to 10 minutes or until light golden brown. Immediately remove from cookie sheets. Cool 5 minutes or until completely cooled.
  • 4 Spread bottom of each whole cookie with about 1 teaspoon preserves. Sprinkle powdered sugar over cookies with cut-out centers. To make each sandwich cookie, place one powdered sugar cookie over preserves on whole cookie.

EXPERT TIPS

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Expert Tips

Sandwiched Sugar Cookies Since the smal cut-out centers take less time to bake than the cookies, arrange the centers together on one baking sheet and bake them separately from the cookies. The cut-out centers are not used for the sandwich cookies.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich Cookie p1us 1 Small Cookie
Calories
90
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
2g,
2%
),
Cholesterol
15mg
15%;
Sodium
55mg
55%;
Total Carbohydrate
13g
13%
(Dietary Fiber
0g
0%
  Sugars
8g
8%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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