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Sparkling Vanilla Sandwich Cookie

Try this recipe, adapted from "Martha Stewart's Cookies," for a sparkling sweet treat. Serve with a Brandy Alexander for a distinctive dessert course at your holiday party.

  • Yield: Makes about 6 dozen
Sparkling Vanilla Sandwich Cookie

Source: The Martha Stewart Show, December 2009

Ingredients

  • 1 1/2 cups unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 2 large eggs
  • 1 teaspoon salt
  • 2/3 cup evaporated milk
  • 1 tablespoon pure vanilla extract
  • 1 vanilla bean, split and scraped (optional)
  • 5 cups all-purpose flour, plus more for pressing cookies
  • Coarse sanding sugar, for rolling
  • Chocolate Fudge Filling

Directions

  1. In the bowl of an electric mixer fitted with the paddle attachment, mix together butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs and salt; mix to combine. Add evaporated milk, vanilla extract, and vanilla bean seeds, if using; mix to combine.

  2. Reduce speed to low; slowly add flour. Mix until just combined; do not overmix. Divide dough into 4 equal pieces and shape each piece into a disk. Cover tightly with plastic wrap. Transfer to refrigerator and chill until firm, at least 1 hour.

  3. Preheat oven to 350 degrees. Line two baking sheets with nonstick baking mats or parchment paper.

  4. Working with one disk at a time, form dough into 1-teaspoon-sized balls. Roll each ball in sanding sugar and place on prepared baking sheet, about 2 inches apart. Lightly dip the bottom of a drinking glass in flour and gently press down on ball to flatten slightly. Transfer baking sheets to oven and bake until puffy, but still soft, 8 to 10 minutes. Let cool slightly on baking sheets before transferring to a wire rack to cool completely.

  5. Using a small offset spatula, carefully spread about 1 teaspoon filling on the flat side of one cookie; top with another cookie to make a sandwich. Repeat process with remaining filling and cookies.

Cook's Note

Cookies can be kept in an airtight container at room temperature for 2 to 3 days.

Reviews (4)

  • s4nte 6 Dec, 2010

    I made these last year for Christmas and they were soooo yummy. I'm thinking about making them again this year. Nutella WOULD be a tasty time-saving tip!

  • pjwag 21 Dec, 2009

    Also, this is a huge batch- probably designed to use the whole can of evaporated milk. You may want to work out the kinks before making the whole recipe.

  • pjwag 21 Dec, 2009

    I found the filling to be too soft (try less evaporated milk) and the cookies to be too hard (they start to brown very quickly and need to come out while still soft). I'm disappointed. The dough, however, was the best ever. Mmmm....

  • gborian 17 Dec, 2009

    Might substitute Nutella for the chocolate filling.
    Will make it that much easier.

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