Day 23: Sandwich Cookies
Found on the blog Twelve 22
for the shortbread cookies
1 cup cold, unsalted butter
1/2 cup granulated sugar
1 tsp vanilla extract
1 3/4 cup + 2 Tbsp all-purpose flour
1/2 cup rice flour
pinch of salt
cinnamon sugar for dusting
Line baking sheets with parchment paper and set aside.
In a bowl of a stand mixer, beat together the butter and sugar until pale and smooth. Add the vanilla. Mix in the two flours and the salt and stir or beat until combined. It will be dry-ish and crumbly, but you should be able to clump it together in your hand. Turn it out onto a floured surface and knead it a bit until it comes together and is well blended.
Making sure the surface is very well floured, roll the dough out until it is just less than 1/4 inch thick. Cut cookies and place them on prepared baking sheets. Let the cookies chill on the trays in the refrigerator for an hour.
Heat the oven to 325 degrees F and bake the cookies for 10 minutes, larger cookies will take longer. Cookies are done when they've started to turn golden brown at the edges. While still warm, sprinkle the cinnamon sugar overtop.
While the cookies are cooling, it is time to make the filling!
1/4 cup butter, room temp.
1/4 cup vegetable shortening
2 cup powdered sugar
1 Tbsp milk
1 tsp maple extract or
1/4 tsp concentrated apple flavor + pinch of cinnamon
In the bowl of a stand mixer, cream the butter. Beat in the shortening until combined. Add the powdered sugar, a half-cup at a time and mix until the frosting is smooth. Add in the milk very slowly. Lastly, beat in the flavoring of your choice.
Place the frosting into a plastic Ziplock bag with one corner snipped off (or a pastry bag would also be convenient).
Once the cookies have cooled completely, make yo' self some cookies!