Vanilla on Vanilla Sandwich Cookies

It's cookie time.  Really, like lots and lots of cookies.  I'm going to bake, freeze, package and mail boatloads of them before I'm done, and probably eat quite a few along the way.  Cookies are my holiday 'thing'.  More than turkey, or egg nog, or pies, cookies really put me in the mood.

I'm spurred on by the memory of a gift my mother's friend delivered to our door every December when I was growing up.  She packed an unbelievable variety of cookies in a large box, the kind meant for a bathrobe, or a coat.  Each treat was nested in it's own little space and the finished product looked like a tantalizing mosaic of delights.  I suppose it's possible that my memory is embellishing this vision of Christmases past, but in those days women really did have a little more time on their hands to devote to holiday baking, and some of them went all out. 

I'm starting off my virtual cookie box with plain vanilla.  The cookie itself is flecked with vanilla bean seeds, and the filling has an extra shot of vanilla extract just so you don't miss the point.  I've also included a chocolate filling for you types who just can't help yourself when it comes to chocolate.

Filled cookies are fun, but I wouldn't normally go to the trouble.  But that's what the holiday baking season is all about, going one or two steps beyond the everyday.  And these cookies are worth it.

The cookie itself is a little crunchy, a little chewy. The fillings are so much fresher and richer than anything you'd find ready made.  Go ahead and fill them as full as you want.  Add a tsp of instant espresso to the vanilla filling for a delicious coffee flavor.  Or add almond extract, or a touch of food coloring.  Substitute peppermint extract for the vanilla extract in the chocolate filling.  Have fun with them!  The cookie part of the sandwich is from Fine Cooking magazine.

Vanilla Sandwich Cookies  

makes about 2 dozen cookies
oven to 375
6 3/4 oz (1 1/2 cups) all purpose flour
1/2 tsp salt
1/4 tsp baking powder

• In a small bowl whisk together the dry ingredients.  Set aside.

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
seeds scraped from 1 vanilla bean
2 large eggs

• Cream the butter, then beat in the sugar and vanilla bean seeds and beat until creamy.
• Beat in the eggs and blend well.  Then add the dry ingredients and mix until just blended.
• Using a small scoop (1 inch) drop the dough on a parchment lined cookie sheet, 3 inches apart (these cookies will spread a bit).
• Bake for about 10 minutes until the cookies are lightly golden around the edges.  Cool on the pan for a couple of minutes before moving them to a cooling rack.
• Fill the cooled cookies with the vanilla (or chocolate) filling and sandwich them together, pressing lightly to spread the filling to the edges of the cookie.  

Vanilla Buttercream Filling
1 1/2 cups confectioner's sugar
3 Tbsp unsalted butter, room temperature
1 1/2 tsp vanilla extract
milk or cream for thinning

• Mix everything together until smooth and creamy.  Add enough milk or cream to get a thick but spreadable consistency.

Chocolate Buttercream Filling
1 1/4 cup confectioner's sugar
1/4 cup unsweetened cocoa powder
3 Tbsp unsalted butter, room temperature
1/2 tsp vanilla extract
milk or cream for thinning

• Mix everything together until smooth and creamy.  Add enough milk or cream to get a thick but spreadable consistency.

Let's put our first cookies in the box!

 

One year ago today---

Gingerbread Muffins