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Categories:
unsalted butter cream cheese granulated sugar flour colored sugars sugar butter mint drops red confectioners
Viewed: 50 - Published at: 5 years agoIngredients
- 1/2 cup unsalted butter, softened
- 2 ounces cream cheese, softened
- 3 tablespoons granulated sugar
- 1 1/4 cup all-purpose flour
- Colored sugars, such as green, blue, red, silver and white
- 1/2 cup confectioners' sugar
- 2 tablespoons butter, softened
- 1 or 2 drops mint extract
- 1 or 2 drops red or green food coloring
- Confectioners' sugar, for dusting, optional
Method
- For the cookies: Preheat the oven to 375 degrees F. Cream the butter, cream cheese and sugar until smooth using a handheld mixer in a medium bowl.
- Add the flour slowly, mixing on low, until incorporated.
- Scoop the dough into a ball using your hands and cover with plastic wrap.
- Refrigerate until the dough has firmed slightly, about 30 minutes.
- On a floured surface, roll the dough about 1/8-inch thick.
- Cut out as many rounds as possible with a small cookie cutter and transfer to ungreased baking sheets, leaving about 1 inch between each cookie.
- Re-roll the dough scraps and repeat until all the dough is used.
- Use a smaller cutter, about 3/4-inch, or cut freehand with a small sharp knife to punch a small window out of half of the cookies.
- Place the cutouts on the baking sheets and sprinkle all the cookies and cutouts with the colored sugars.
- Bake until golden around the edges, 12 to 15 minutes.
- Cool for 5 minutes on the baking sheets and then transfer to wire racks to cool completely.
- For the filling: Place the sugar, butter, mint extract, food coloring and 1/2 teaspoon of water in a medium bowl and beat on medium speed until well combined and fluffy.
- Spread a thin layer of mint filling on the cookies without the windows and place the wafers with the windows on top.
- Sprinkle with the confectioners' sugar, if using, and serve the sandwich cookies with the cutout cookies on the side.
