Ingredients
2 egg yolks
2 tbsp milk
2 1/4 cup all-purpose flour
3/4 cup sugar
3/4 cup butter or margarine,softened
1 tsp vanilla extract
1/4 tsp salt
BUTTER CREAM FROSTING
4 tbsp sweet butter
1/2 cup solid shortening
1 pinch salt
1/2 lb confectioners sugar*
1 1/2 tbsp milk
1/2 tsp vanilla
1/2 tbsp water
3 drop green food color
3 drop red food color
3 drop yellow food color
Directions
* (2 cups loosely packed)
Children will love these-they are fun to make and to eat. Adults
will also find them irresistible.
Preheat oven to 375ø.
In large bowl, with mixer at low speed, beat egg yolks and milk
until well blended. Add flour, sugar, butter, vanilla and salt; beat
ingredients until just mixed. Increase speed to medium and beat 2
minutes, occasionally scraping bowl. Divide dough in half.
On floured pastry cloth, with lightly floured stockinette- covered
rolling pin, roll one dough half 1/8-inch thick. With 2 1/4-inch
fluted-edged cookie cutter, cut dough into rounds; with 1/2-inch
round cutter, cut out centers from half of rounds. Reserve the dough
scraps.
Using a pancake turner, place rounds 1/2-inch apart on un- greased
cookie sheets; bake at 375ø 8-10 minutes until lightly browned. With
pancake turner, remove cookies to wire racks to cool completely.
Repeat cutting and baking with second half of dough, rerolling
scraps.
Prepare frosting: In the bowl of an electric mixer, place all
frosting ingredients (except food color) and beat at low speed for 2
minutes. Scrape sides of bowl and continue beating at high speed for
6 minutes. Divide frosting into thirds and tint with food color.
On bottom side of cookie without a hole, spread teaspoonful of either
green, pink or yellow frosting; top with a cookie with a hole in it
to make a "sandwich." Repeat with remaining cookies and frosting.
(Use any leftover frosting for graham crackers or cupcakes.)
Yield: about 42 sandwich cookies. Larry Rosenberg, author of Muffins &
Cupcakes (published by The American Cooking Guild), Fairview, NJ.
Randy Shearer
Servings: 1 servings
Sandwich Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie; Sandwich
The History of Recipes
It is possible to trace the history of meal recipes way back into history, at least as far back into history as the Egypt of the Pharoahs, and possibly even further. Having said that, mostly, these ancient records were just simple pictorial recipes for preparing meals.
Later on, in The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts describing recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, something that is very familiar to us today. Additionally, he informs us how the Romans used many different spices, including some that we all recognise such as bay, fennel and asafoetida. During the following few hundred years, the rich and powerful families of Europe competed with each other to offer the most extravagent banquests, and because of this chefs and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and recording recipes for their fellow cooks to enjoy. The arrival of television brings us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Sandwich Cookies recipe.
