Fancy sandwich cookie celebrated in many Swiss homes during the holidays
2 cups of all-purpose flour
1 cup of butter softened
1/3 cup of heavy cream, cold
¼ cup butter softened
¾ cup powdered sugar
1 tsp of vanilla
Few drops of food coloring
1 Line baking sheets with parchment paper
2 Mix butter, flour and cream. Cover and refrigerate a minimum of an hour.
3 Heat oven to 350 degrees.
4 Roll out 1/3 of the dough at a time to 1/8-inch thickness on floured surface. Keep remaining dough refrigerate until ready to roll. With a round cookie cutter cut into 1-½ inch circles.
5 Place granulated sugar on a plate and coat both sides of circle with sugar.
6 Transfer to prepared cookie sheets. Prick cookies with a fork.
7 Bake 7-9 minutes till set but not browned.
8 Cool and spread or pipe filling on the bottom of 1 cookie and top with the bottom of another cookie to form a sandwich cookie.
9 Fill cookies with butter cream icing; can be colored.
Oven Temperature: 350°F
Author: Chef Jackie
Recipe can be tripled.
Freeze after sandwiched together and before packing into boxes.
4 pounds yellow short dough
1 1/2 pounds sugar
1 1/2 pounds butter
10 ounces honey
3 pounds sliced toasted almonds
1 Spray two half sheet pans with cooking spray and line with parchment paper. Divide short dough and roll into rectangles. Spread into sheet trays. Dock dough with a fork or blind bake (bake with a piece of parchment and and another cookie sheet on top).
2 Bake crust in a 325 degree oven for 12 to 15 minutes; until lightly brown on edges.
3 Meanwhile melt sugar, butter and honey over a double boiler until sugar dissolves; stir in almonds.
4 Pour mixture into prepared pans.
5 Bake in 400 degree oven until lightly browned. Mixture will not be all the way set.
6 Remove from oven and cool completely.
7 Freeze before cutting.
Honey Raspberry Bars-Spread raspberry jam on pre-baked crust before adding almond mixture. Bake as directed.
Author: Chef Jackie WhiteWeb Page: preplikeachef.blogspot.com
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