Christmas Sandwich Cremes
Total TimePrep: 40 min. + chilling Bake: 10 min./batch + cooling
- 1 cup butter, softened
- 1/3 cup heavy whipping cream
- 2 cups all-purpose flour
- 1/2 cup butter, softened
- 1-1/2 cups confectioners' sugar
- 2 teaspoons vanilla extract
- Food coloring
- In a small bowl, combine the butter, cream and flour. Cover and refrigerate for 2 hours or until dough is easy to handle.
- Divide into thirds; let one portion stand at room temperature for 15 minutes (keep remaining dough refrigerated until ready to roll out). Preheat oven to 375°. On a floured surface, roll out dough to 1/8-in. thickness. Cut with a 1-1/2-in. round cookie cutter. Place cutouts in a shallow dish filled with sugar; turn to coat. Place on ungreased baking sheets. Prick with a fork several times. Bake 7-9 minutes or until set. Cool on wire racks.
- For filling, in a small bowl, cream butter and sugar until light and fluffy. Add vanilla. Tint with food coloring. Spread about 1 teaspoon filling over half of the cookies; top with remaining cookies.
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Dec 15, 2017
Do you use Cool Whip or heavy whipping cream in the carton?
Dec 3, 2017
Delightful!! You can't get any easier for a sandwich cookie than these. I picked these as an addition to my list of Christmas cookies, but the filling color can be easily changed to fit any holiday.
Dec 26, 2016
No comment left
Dec 13, 2013
I make these every year at Christmas. I give them away as gifts mostly. The one thing I have found, is I mix the cookie batter by hand because it is such a delicate one. They are super delicious!
Dec 13, 2012
I have made these for the last 2 Christmas's and they are so good and it's true, they do just melt in your mouth. They are so cute and everyone just loves them!
Sep 23, 2012
These melt in your mouth cookies have been one of my family's favorites for many years.They dissapear off the cookie platter faster than any others.I often make a double batch and freeze them.
Feb 19, 2012
These are very good. The cookie recipe does not call for any salt or sugar (other than the sugar the cut-out cookie is coated in), so the cookies are rather bland and rich. I would add a bit of salt, and be sure to coat them thoroughly in sugar! The sweetness of the frosting eaten along with it helps too. Also, these cookies are more fragile than some, so don't cut them too thin or they won't hold up when frosting. I used them as lollipop type cookies-on-a-stick, being sure to cut them fairly thick, and they were great.
Nov 4, 2011
No comment left
Mar 24, 2011
These are my very favorite cookies. My sister and I made several batches with leaf-shaped cookie cutters for my wedding reception (fall theme). Everyone loved them. I had several requests for the recipe. They also freeze extremely well which is really handy when you need a large amount for an event.
Dec 28, 2010
Very simple recipe to make and uses so few ingredients. I have made these cookies for 35 years ever since I found it in an old Swedish cookbook. They are always the first cookie asked for at family affairs and the first cookie gone. They are called the Swedish Cookie in our family. This cookie also is perfect for bridal and baby showers.