Minty Swirl Sand­wich Cook­ies

Canadian Living - Holiday Entertaining - - Make- a head recipes -

Hands-on time: 50 min­utes

To­tal time: 2½ hours

Makes: about 44 sand­wich cook­ies

Drop cook­ies make a fuss-free base for th­ese de­light­ful sand­wiches, as there’s no rolling out or cut­ting re­quired. The trick to get­ting the most uni­form, round cook­ies is to ro­tate them be­tween your palms be­fore coat­ing them in sprin­kles. You’ll find white non­pareils in bulk-food stores.


½ cup but­ter, soft­ened

¾ cup packed brown sugar

⅓ cup gran­u­lated sugar

1 egg

1 tsp vanilla

1½ cups all-pur­pose flour

½ tsp each salt and bak­ing pow­der pinch bak­ing soda

½ cup white non­pareil sprin­kles

60 g white choco­late (about 2 oz), melted Minty Swirl Ic­ing:

½ cup but­ter, soft­ened

2 cups ic­ing sugar

1 tsp pep­per­mint ex­tract

¾ tsp vanilla

red paste food colour­ing

Cook­ies: In large bowl, beat to­gether but­ter, brown sugar and gran­u­lated sugar un­til fluffy; beat in egg and vanilla. In sep­a­rate bowl, whisk to­gether flour, salt, bak­ing pow­der and bak­ing soda; stir into but­ter mix­ture un­til com­bined. Cover and re­frig­er­ate un­til firm, about 45 min­utes. Place non­pareils in shal­low bowl. Roll dough by 1 tsp into balls; roll in non­pareils to coat. Ar­range, 1 inch apart, on parch­ment pa­per– lined rim­less bak­ing sheets. Bake, 1 sheet at a time, in 350°F oven un­til cook­ies are puffed and no longer shiny, about 7 min­utes. Let cool on pans for 5 min­utes; trans­fer di­rectly to racks to cool com­pletely.

Pipe or driz­zle choco­late over tops of half of the cook­ies. Re­frig­er­ate un­til set, about 10 min­utes.

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