Moss Sandwich Cookies

Name: Moss Sandwich Cookies
Prep time: 35 min
Total time: 140 min
Ingredients: 1.25 cups unbleached all-purpose flour; 0.25 cup cornstarch; 0.5 teaspoon kosher salt; 1.5 sticks unsalted butter, room temperature; 0.5 cup confectioners' sugar; 1 tablespoon pure vanilla extract; Dark-green gel-paste food coloring, such as Wilton in Moss Green; 0.25 cup store-bought or homemade dulce de leche

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By

Shira Bocar

Updated on November 13, 2019

moss sandwich cookies on tree trunk platter — Photo: Pernille Loof

Prep Time:

35 mins

Total Time:

2 hrs 20 mins

Yield:

35

These dulce-de-leche sandwich cookies are made to resemble the sort of mossy stones you would find a fairy living under in a magical woodland world. They're perfect for a themed party alongside other fantastical treats like this 'birch' de noel cake.

Ingredients

1 ¼ cups unbleached all-purpose flour
¼ cup cornstarch
½ teaspoon kosher salt
1 ½ sticks unsalted butter, room temperature
½ cup confectioners' sugar
1 tablespoon pure vanilla extract
Dark-green gel-paste food coloring, such as Wilton in Moss Green
¼ cup store-bought or homemade dulce de leche

Directions

In a medium bowl, whisk together flour, cornstarch, and salt. In a stand mixer bowl fitted with paddle attachment, beat butter with sugar on medium speed until light and fluffy, 2 minutes. Beat in vanilla. Reduce speed to low and gradually add flour mixture; beat until combined. Tint dough with food coloring until deep green. Divide dough in half; shape each piece into a disk. Cover tightly with plastic wrap and refrigerate until firm, at least 1 hour.
Preheat oven to 350°F, with racks in upper and lower thirds. Line 2 baking sheets with parchment. Working with one disk at a time, scoop teaspoons of dough, roll into balls, and place on baking sheets, about 1 inch apart. Flatten cookies slightly with a spatula.
Bake, rotating sheets halfway through, until edges are just set, 10 to 12 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. (Baked cookies can be stored in an airtight container at room temperature up to 3 days.)
Crush 6 cookies until finely ground. With an offset spatula, spread 1/2 teaspoon dulce de leche each on flat sides of half of remaining cookies; sandwich with other half. Refrigerate until firm, 30 minutes. Sprinkle tops with crushed cookie "moss." (Filled cookies are best eaten the same day.)