-g C&eef
V\jiU
t h r o u g h lu n c h
W iling «> tra ve l
f o
o
d
C O O K I E r e c i p e s
V AN ILLA SANTA’S
SANDW ICHES
M a k e san d w ich cookies in two fla v o rs and
two size s to give Sa n ta n ib b lin g options.
W hen slicin g th e cookies, ro ll the log o f
dough a little after each slice so that it keeps
its round shape.
PREP:
40
MIN. FREEZE:
2
HR. BAKE: 8 MIN.
COOL:
10
MIN. OVEN:
350
°F
V i
cup butter, softened
i
cup granulated sugar
1
large egg
2
tsp. vanilla
Va
tsp. baking soda
V )
tsp. salt
1V4
cupsall-purposeflour
1
recipe Raspberry Filling,
below right
1
.
L in e two baking sheets w ith parchm ent
paper; set aside. In large m ix in g bow l beat
butter on m edium
30
seconds. A d d sugar;
beat w ell. Beat in egg, van illa, b aking soda,
and salt. Beat in as m uch flour as you can;
stir in rem aining b y hand.
2
.
D iv id e dough in half. Shape each h a lf in a
7
-in c h log about IV 2 inches in diameter.
(For sm all cookies, shape dough in
10
-in ch
logs about
1
in c h in diam eter). W rap in
plastic w rap or w axed paper. Freeze
2
to
3
hours or u n til firm enough to slice.
3
.
H eat oven to
350
°F. C u t logs in V 4 -in ch
slices. Place
1
in ch apart on prepared baking
sheets. Bake 8 to
10
m inutes or ju st until
edges and tops of cookies are firm . Transfer
to w ire rack; cool completely.
4
.
Spread the flat side o f h a lf the large
cookies w ith
1
tablespoon R asp b erry
F illin g (use
2
teaspoons fillin g for sm all
cookies). Top w ith rem a in ing cookies, flat
sides to filling . MAKES
22
LARGE
/30
SMALL
SANDWICHES.
EACH LARGE SANDWICH COOKIE
194
cal, 8gfat,
29
mgchol,
92
mg sodium,
31
gcarbo,
0
gfiber,
1
gpro.
CHOCOLATE SANTA’S
SANDW ICHES
PREP:
45
MIN. BAKE: 8 MIN. FREEZE:
2
HRS.
OVEN:
350
°F
V
2
cup butter, softened
1
cup granulated sugar
3/4
cup packed brown sugar
'/3
cup unsweetened Dutch-process
cocoa powder
V
2
tsp. baking soda
V)
tsp. salt
2
tsp. vanilla
1
large egg
1V2 cupsall-purposeflour
1
recipe Raspberry Filling,
below
1.
L in e two baking sheets w ith parchm ent
paper; set aside. In large m ix in g bow l beat
butter on m ed ium to high
30
seconds. A dd
sugars; beat un til w ell-com bined. Beat in
cocoa, baking soda, and salt. A d d vanilla.
Beat in egg. Beat in as m uch flour as you
can; stir in rem aining b y hand.
2. D ivid e dough in three portions. Shape
each portion in
8
-in c h log about IV 2 inches
in diameter. (For sm all cookies shape dough
in
9
-in ch logs about
1
in ch in diameter.)
W rap in plastic w rap or w axed paper. Freeze
2
to
3
hours or until firm enough to slice.
3. H eat oven to
350
°F. C u t logs in V
4
-in ch
slices. Place
1
in ch apart on prepared baking
sheets. Bake
8
to
12
m inutes or until edges are
firm . Cool
1
to
2
minutes on baking sheets.
Transfer to w ire racks; cool completely.
4. Spread the flat side o f h a lf the large
cookies w ith
2
teaspoons R asp b erry F illin g
(use
1
teaspoon fillin g for sm all cookies).
Top w ith rem a in ing cookies. MAKES
30
LARGE
/38
SMALL SANDWICHES.
EACH LARGE SANDWICH COOKIE
187
cal,
6
gfat,
20
mg chol,
80
m g sodium,
33
gcarbo,
0
gfiber, 1 gpro.
RASPBERRY FILLING
To f il l both the chocolate a n d v a n illa
san d w ich cookies, double this recipe.
2
oz. white chocolate, chopped
V)
cup butter, softened
2
Tbsp. raspberry preserves
1
tsp. vanilla
3
V
2
cups powdered sugar
1
t
0 3
Tbsp. whippingcream
In sm all saucepan m elt chocolate over
m e d iu m -lo w heat; cool. M eanw hile, in
large m ix in g bow l beat butter u n til cream y.
Beat in preserves and va n illa . G rad u a lly
beat in pow dered sugar and cooled w hite
chocolate. A d d w h ip p in g cream u n til
spreadable. U se to fill Chocolate or V a n illa
Santa’s Sandw iches. MAKES 1 2/3 CUPS.
210 DECEMBER 2009 BETTER HOMES AND GARDENS
