Prairie Girl’s mini sandwich cookies
Bakery’s president says she loves ‘the homeyness’ of these treats with a cinnamon icing filling
When Prairie Girl Bakery president Jean Blacklock saw our 2014 holiday cookie calendar, she felt compelled to share one of her popular new treats.
It’s a mini oatmeal sandwich cookie with cinnamon filling.
The Toronto bakery chain launched in 2011. Until November it only sold cupcakes (classic and mini).
“Customers wanted more home baking from us, so we launched the cookies, brownies, blondes, tarts and cakes just before this past holiday season,” says Blacklock in an email.
“This particular cookie is a treat-of-theweek that comes around once in awhile and is my personal favourite. I love the homeyness of it and the cinnamon filling.”
Mini Oatmeal Sandwich Cookies With Cinnamon Filling
Star Tested These Prairie Girl Bakery sandwich cookies come together beautifully.
1-1/4 cups (310 mL) rolled oats (not quick
oats) 3/4 cup (180 mL) all-purpose flour 1/4 cup (60 mL) sweetened dried coconut (preferably flaked) 1/2 tsp (2 mL) baking soda 1/4 tsp (1 mL) ground cinnamon
6 tbsp (90 mL) unsalted butter, at room temperature, cut in pieces
1/2 cup (125 mL) packed dark brown
sugar 1/4 cup (60 mL) granulated sugar 1 large egg 1 tsp (5 mL) pure vanilla extract Cinnamon Filling: 1 cup (250 mL) icing sugar 3/4 tsp (4 mL) ground cinnamon Pinch kosher salt 1/2 tsp (2 mL) pure vanilla extract
1/2 cup (125 mL) very soft unsalted butter
For cookies, in medium bowl, stir together oats, flour, coconut, baking soda and cinnamon.
In large bowl, using electric mixer on high, beat butter and both sugars until light and fluffy, scraping down bowl a few times. Add egg and vanilla. Beat until combined; scrape down bowl. In several additions on low speed, beat in oat mixture. Mix only until combined.
Roll dough into 1-inch (2.5-cm) balls (about 1 tbsp/15 mL each). Place 1 inch (2.5 cm) apart on parchment-lined baking sheets. Using fork, flatten each ball slightly. Bake in batches in preheated 350 F (180 C) oven 9 to 10 minutes, until just cooked.
You should have about 28 cookies to be assembled into 14 sandwich cookies.
Let cool on tray 5 minutes, then transfer to wire rack to cool completely.
For filling, in medium bowl, stir together sugar, cinnamon, salt and vanilla. Add butter. Beat by hand with wooden spoon until light and fluffy.
To assemble, lay half cookies on flat surface, bottom (flat) side up. Generously pipe filling in equal amounts into centre of cookies. Press top cookies, flat side down, on top of filling, with just enough pressure to cause filling to spread evenly to edges.
Store in airtight container for several days.
Makes about 14 sandwich cookies. jbain@thestar.ca