MOROCCAN SPICED SANDWICH COOKIES

Moroccan Spiced Sandwich Cookies image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 32

Number Of Ingredients 9

1 cup butter, softened
1 cup powdered sugar
1 egg
2 teaspoons grated orange peel
2 cups Gold Medal™ all-purpose flour
1/2 teaspoon ground anise
1/4 teaspoon salt
1/2 cup finely chopped unsalted pistachio nuts
3/4 cup vanilla creamy ready-to-spread frosting (from 1-lb container)

Steps:

In large bowl, beat butter with electric mixer on medium speed until creamy. Add powdered sugar; beat until light and fluffy. Add egg and 1 1/2 teaspoons of the orange peel; beat well. Gradually add flour, anise and salt, beating until combined. Stir in nuts. Cover with plastic wrap; refrigerate 1 hour.
Heat oven to 350°F. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 2-inch 8-point star-shaped cookie cutter, rerolling dough once. On ungreased cookie sheets, place cutouts 1 inch apart.
Bake 12 to 14 minutes or until firm to the touch. Immediately remove from cookie sheets to cooling racks. Cool completely.
In small bowl, mix frosting and remaining 1/2 teaspoon orange peel. For each sandwich cookie, spread about 1 teaspoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Let stand until set. Store tightly covered at room temperature.

Nutrition Facts : Calories 140, Carbohydrate 16 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 85 mg