Pick your favorite filling for this classic sandwich cookie: We tested with peppermint, orange, and lemon extracts and used food coloring to match each flavor.

Kathryn Delaney
Recipe by Southern Living December 2014

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Credit: Alison Miksch; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:
2 hrs
total:
2 hrs 45 mins
Yield:
Makes 3 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Beat first 4 ingredients at medium speed with an electric mixer 1 minute. Add egg, and beat 30 seconds.

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  • Sift together flour and salt. Add flour mixture to butter mixture, and beat at low speed 30 seconds. Scrape sides of bowl, and beat 15 more seconds. Divide dough into 3 equal portions.

  • Following manufacturer's instructions, use a cookie press fitted with desired disk to shape dough into cookies, spacing cookies 1 1/2 inches apart on 2 ungreased baking sheets.

  • Bake at 400° for 7 minutes, placing 1 baking sheet on middle oven rack and 1 sheet on lower oven rack. Rotate baking sheets front to back and top rack to bottom rack. Bake 1 to 2 more minutes or until golden brown around edges. Transfer cookies to a wire rack, and cool completely (about 10 minutes). Repeat with remaining dough.

  • Beat 1/2 cup butter and next 2 ingredients at medium speed 2 minutes. Add flavored extract; beat at low speed until blended. Add desired amount of food coloring; beat at low speed until blended.

  • Spoon filling into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe filling onto bottom of 1 cookie. Top with a second cookie, so bottom sides of both cookies touch filling. Repeat with remaining cookies and filling. Sprinkle with powdered sugar. Serve immediately, or let stand 2 hours. Store in an airtight container up to 2 weeks.

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