Sparkling Vanilla Sandwich Cookie

6 dozen

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.


  • 1 ½ cups unsalted butter, room temperature

  • 1 ¾ cups sugar

  • 2 large eggs

  • 1 teaspoon salt

  • 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


  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 Notes

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

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