Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, room temperature
- 1/3 cup heavy cream
- 1/3 cup granulated sugar
Filling
- 1/3 cup butter, softened
- 1 cup powdered sugar
- 1 1/2 teaspoons vanilla
- 1 tablespoon heavy cream
Instructions
- In a mixing bowl, place the flour. Cut 1 cup of butter into the flour. You can do it coarsely. The mixture will be dry and sandy.
- Mix in the heavy cream. It might look dry at first, but it will come together. Shape the dough into a disk, wrap with foil, and chill for at least an hour.
- When ready to bake, preheat the oven to 375°F. Line baking sheets with parchment paper and set aside. Lightly flour your countertop and roll the dough out to 1/8-inch thickness. Cut into 1 1/2-inch circles.
- Put the granulated sugar into a bowl and coat the rounds on each side so they are covered in sugar. Coat them generously, since there is no sugar in the dough. Lightly brush the edges of each cookie with water to help the sugar stick.
- Arrange the cookies on a baking sheet. The cookies won’t spread, so you can arrange them less than an inch apart.
- Bake for 8–10 minutes or until slightly puffed. Cool them on the baking sheet.
- When the cookies are completely cooled, make the filling.
- Beat the softened butter with the powdered sugar and vanilla. Add 1 tablespoon of heavy cream and mix until smooth and creamy. If the filling is too thin, add a little more powdered sugar. If it is too thick, add a few drops of heavy cream.
- Divide the filling into two equal parts. Add red food coloring to one part and green food coloring to the other.
- Place each filling in a separate zip-lock bag, cut off a corner, and pipe the filling onto a cookie. Place another cookie on top and gently press to stick the cookies together.
Notes
Chill the dough for at least 1 hour. Allow the cookies to cool completely before adding the buttercream filling. The recipe yields about 24 sandwich cookies.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American