cookie sandwich recipes

Love cookies? Well, then you will probably go crazy over these scrumptious cookie {and brownie} sandwiches. Instead of making this a very long post, I provided the links, so you can easily find the recipe.

As for me, I am taking the weekend off to just relax and do a little paper + food brainstorming. Until Monday...

♥


Sweetheart Sandwich Cookies by Delish
























Chocolate Sandwich Cookies by Not So Humble Pie






















Brownie Ice Cream Sandwiches by Williams-Sonoma

royal icing tips by cake journal

I'm so excited that I have found a Website that gives in-depth instructions on how to frost cookies with royal icing! I have never tried to make frosting from scratch, but I really want to now that I know what a beautiful touch it adds to cookies.

Cake Journal has some great instructions, and beautiful photographs, and their step-by-step instructions are great for folks like me who need picture instructions.

If you have never visited Cake Journal before, then head over to their site now! Here's a glimpse into what they have created, and I can't wait to try it out for myself.

chocolate chip cookies

One of my favorite kitchen aromas is the smell of chocolate chip cookies baking in the oven {not to mention the taste}. Recently, I realized that I don't have a chocolate chip cookie recipe in my recipe box! But now, thanks to Honey and Jam I have something new to add to my little box.










































































Ingredients:

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup solid vegetable shortening
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1 1/2 teaspoons vanilla
• 1 egg
• 1 cup semisweet or milk chocolate chips
• 1 cup white chocolate chips (optional)
• 1/2 cup chopped pecans (optional)

Directions:

1. Heat oven to 375 with oven rack in the middle.

2. Mix flour, baking soda, and salt together in a medium bowl.

3. Beat butter, shortening, brown sugar, and granulated sugar in bowl of a stand mixer on Medium-High speed until creamy, scraping down bowl once or twice.
Add vanilla and egg and mix well.

4. Reduce mixer speed to Low and add the flour mixture. Scrape down sides of bowl and beat until dough forms. By hand, stir in chocolate chips, white chocolate chips, and pecans.

5. Drop dough in rounded tablespoon about 2 inches apart onto an ungreased cookie sheet.

6. Bake 8 to 10 minutes until cookies are brown along the edges.

Yield: 4 dozen

sugar cookie buttons

A good resource for recipes with a picture of the final product is Flickr. Today, I visited Flickr in search of some cookies, and look what I found! Sugar Cookie Buttons, and that's not all. Minzimiu's Flickr page even included the recipe.


























Ingredients:

• 2 cups all purpose flour (plus more for work surface)
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• Gel - paste food coloring in pink and green
• Sanding sugar, for sprinkling

Directions:

1. Whisk together flour , salt, and baking powder in a large bowl; set aside. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy.Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until combined. Divide dough into thirds. Knead pink food coloring into 1 piece and green into another. Shape all 3 pieces into disks. Wrap disks in plastic wrap, and refrigerate until firm, at least 1hour.

2. Preheat oven to 325 degrees. Remove 1 disk from refrigerator; let stand at room temperature until slightly soft, 5 to 10 minutes. Roll out dough on a piece of lightly floured parchment to a 1/8 - inch thickness, dusting with flour as needed. Cut out circles with a 1 3/4 inch round cutter, then lightly press with a 1 1/2 inch round cutter. Make button holes with a skewer. Re-roll scraps, and cut.(If dough becomes too soft,refrigerate 10 minutes) Repeat with remaining dough. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Sprinkle with sanding sugar.

3. Bake, rotating halfway through, until edges are golden, 16 to 18 minutes. Transfer to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

♥ Enjoy!