Happy Easter! These Easter Sandwich Cookies are my holiday take on those “Double-doozies” you can get at the cookie counter at your local mall. They have always been my favorite. But in my latter years, in an effort to avoid all sweets of any sort, I have to show true restraint when passing by the cookie area. Or, just avoid the mall altogether!!!
As I was making these, I was thinking how they actually could be made for any holiday, using the different holiday chocolate candies.
I started by creaming a stick of room-temperature butter and sugars. I added a room-temp egg and vanilla.
In a separate bowl, I mixed my dry ingredients, flour, cornstarch, salt, and baking soda. I slowly added the dry ingredients to the wet, mixing each time.I folded in the pastel chocolate candies.I spooned the dough out in tablespoon portions and rolled each into a ball.I placed in the fridge for 10 minutes. Then preheated the oven and made the frosting.I baked the cookies for approximately 15 minutes. Then mashed the cookies flat with the palm of my hand. (You could mash them before baking, but I like the cracks it makes mashing after they bake)
After making the frosting, I placed it in the freezer. I cooled the cookies COMPLETELY on a wire rack. Just before serving, I placed a healthy dollop of frosting on the bottom of one cookie and topped with another.I thought about rolling pastel-colored sugars around the sides of the frosting, but thought “OVERKILL.”
(makes 10 sandwich cookies)
1 stick of butter, room temperature
1/2 cup light brown sugar
1/4 cup granulated sugar
1 egg, room temperature
2 teaspoons vanilla
1 1/2 flour
2 tsp. cornstarch
1 tsp. baking soda
1/4 teaspoon salt
1/2 cup M&M’s
Cream butter and sugars with a mixer. Mix the dry ingredients. Slowly add the dry ingredients to the wet ingredients, mixing well each time. Fold in the chocolate candies.
Using a tablespoon, spoon dough onto a baking sheet, lined with parchment or silicone mat, and form into balls. Place into the refrigerator for 10 minutes.
Preheat oven to 350 degrees. Make frosting (recipe below).
Bake cookies for approximately 15 minutes, immediately, gently mashing cookies flat with palm. Cool completely on a wire rack.
Place a healthy portion of frosting on bottom side of one cookie then top with another.
2 sticks of butter, room temperature
2 cups of powdered sugar
1 tablespoons of vanilla
1/2 tsp. almond extract
Cream butter with a mixer. Slowly add powdered sugar and mix on low (or you will have a huge mess!). Add vanilla and almond. Mix well. Place in freezer until ready to use.
What are your Easter plans?
I wish all of you a wonderful holiday with your family and friends. I am thankful for you all and grateful for your readership!
“He is not here; He has risen, just as He said. Come and see the place where He lay.” -Matthew: 28:6