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Ingredients
Perfect Sandwich Cookies
- 1 1/2 cups all-purpose flour*
- 1 teaspoon baking powder
- 6 tablespoons unsalted butter, soft
- 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 large egg, at room temperature
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/3 cup milk
Buttercream
- 1 stick (8 tablespoons) unsalted butter, very soft
- 1 1/2 cups Dixie Crystals Confectioners Powdered Sugar
- Pinch salt
- 1-2 tablespoons finely crushed freeze-dried fruit (optional), strawberries were used here
- 1 tablespoon milk or half and half
- Food color of choice (optional)
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Turn oven to 350°F. Sift together flour and baking powder and set aside.
- Set aside 2-3 cookie sheets lined with parchment paper. Mix soft butter until no lumps remain.
- Add sugar and once well combined add egg, salt, and vanilla. Mix until smooth.
- Alternately add flour and milk, starting with and ending with flour. Do not mix more than necessary.
- Either scoop dough in tablespoon amounts and place 1-inch spaced on cookie sheets or use a pastry bag fitted with a large plain tip and pipe tablespoon mounds on sheets.
- Place in oven until edges of cookies are barely golden, about 10 minutes.
- Prepare buttercream. Mix soft butter, powdered sugar, and salt until light and fluffy.
- Add salt and freeze dried fruit if using. Add milk.
- If buttercream is too firm heat cream with a blow dryer while mixing.
- Pipe buttercream on half of the cookies and top with remaining half.
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