Best Sparkling Vanilla Sandwich Cookie Recipes
VANILLA SANDWICH COOKIES
These cookies don't have many ingredients, are easy to make, and taste pretty good. This was my attempt at a copycat of an Oreo Cakester, but it's not the same. It's not really like a whoopie pie, either. Unlike either of those, with these, you can really only eat one (well, I can), because they're pretty dense. My picture is with French Vanilla cake mix. If you try these with butter-flavored shortening for the cookie part, let me know how it turns out - or any other substitutions (cake mixes, extract flavors...). If you make these the day before (or even 2 days before) and refrigerate them, the cookie part becomes a bit softer. Also, try my Recipe #418020!
Provided by Greeny4444
Categories Dessert
Time 40m
Yield 30 sandwich cookies, 30 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, combine the cookie ingredients.
- Roll dough into 1 1/2 inch balls (ping pong ball-size) and place on a greased or parchment-lined cookie sheet. Make sure you have an even number of cookies. Smash the balls down just a bit.
- Bake for about 7-8 minutes. Take them out of the oven when the tops have cracked a little.
- Let them sit on the hot cookie sheet for 2 minutes. Transfer cookies to a wire rack to finish cooling.
- Make the filling: With a mixer, cream the butter and cream cheese. Add the vanilla. Gradually add the powdered sugar and mix until smooth.
- Frost the underside of a cookie and place another cookie on top.
- Wrap individually in plastic wrap and store in the refrigerator.
Nutrition Facts : Calories 320.9, Fat 16.2, SaturatedFat 8.2, Cholesterol 47.5, Sodium 319.2, Carbohydrate 42.2, Fiber 0.4, Sugar 29.8, Protein 2.6
CHOCOLATE FUDGE FILLING
Use this chocolate filling when making Sparkling Vanilla Sandwich Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 5
Steps:
- Place chocolate chips, sugar, and salt in a medium bowl; set aside. Heat evaporated milk in a small saucepan over medium-high heat until it just comes to a simmer. Remove from heat and pour over chocolate mixture; let stand until chocolate melts, about 5 minutes. Add vanilla, whisk until filling is smooth and well combined.
- Transfer chocolate filling to refrigerator; let chill until slightly firm, but still spreadable, about 2 hours.
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