Sugar cookie sandwich cookie with a buttercream filling.
Ingredients
- For the dough:
1 cup unsalted butter, softened
2 cups all-purpose flour
1/4 teaspoon salt
1/3 cup milk
3/4 cup granulated sugar
- For the filling:
1/4 cup solid vegetable shortening
1/4 cup unsalted butter, softened
1/2 teaspoon vanilla extract
2 cups powdered sugar
1 1/2 tablespoons milk
green food coloring
1 tube brown decorating icing, with writing tip
Directions
- Make the dough:
- In large bowl with electric mixer, beat butter until creamy, about 1 minute. With mixer on low, alternately add flour, salt, and milk and beat until well blended (do not add the granulated sugar at this stage! The dough is not sweet. The sugar topping and buttercream filling will provide the sweetness.). Wrap dough in plastic wrap and refrigerate until firm, about 1-1/2 hours.
- Bake cookies:
- Preheat oven to 375F. Spread granulated sugar on a plate. On a floured surface, roll one third of the dough to 1/8″ thick. Cut out tree shapes with a 2″ cookie cutter. Press cookies into sugar to coat on both sides then place on ungreased cookie sheets. Prick each cookie all over with a fork, for decoration. Bake cookies 9 to 11 minutes until very lightly browned. Cool on sheets 2 minutes then transfer to wire racks to cool completely.
- Make the filling:
- While cookies are baking, prepare the filling. In a large bowl, beat shortening and butter until creamy with an electric mixer. Beat in vanilla. Gradually add powdered sugar and milk. Add food coloring to tint the filling pale green. Beat on high until the filling is light and fluffy; appx. 3 minutes.
- Assemble and decorate sandwiches:
- Spread filling on half of the cookies and sandwich with the remaining halves. Outline cookies with the decorating icing.
