Black and Blush Glittering Sandwich Cookies
A little while ago I gave you a peek at some of the beautiful images from the Black and Blush photoshoot I was apart of with super stylist AJ of Alexandra’s Joys and Pink and Honey Event Styling and photographer extraordinaire Genevieve Renee. Today friends, may I present for your viewing and baking pleasure, a delightfully simple recipe for Glittering Sandwich Cookies.
These cookies, which I’ve been making for ages, I originally found on epicurious.com while preparing for a catering event. The beauty of these cookies is that they are so versatile: by changing the shimmering sugar used to coat the outsides of the cookies, you can change the festiveness of the cookies. I’ve made red cookies for Christmas, pink for Valentines, White for several occasions, including the Black and Blush shoot — friends, the possibilities are endless!
Glittering Sandwich Cookies (adapted from epicurious.com)
Makes 2-4 dozen cookies depending on size
For the Cookies:
1 ⅓ cups all-purpose flour
⅔ cup cornstarch
¼ teaspoon salt
1 cup unsalted butter, softened
½ cup confectioner’s sugar
1 tablespoon freshly grated lemon zest
1 teaspoon vanilla extract
Sanding sugar, your choice on color
For the Filling:
2 cups confectioner’s sugar
1 ½ teaspoons freshly grated lemon zest
2-3 tablespoon freshly squeezed lemon juice
½ cup unsalted butter, softened
Food coloring, if desired
To make the cookies, preheat the oven to 350˚F and line two baking sheets with parchment paper.
In a small bowl, whisk together the flour, cornstarch and salt and set aside. In the bowl of a stand mixer, combine butter and confectioner’s sugar and beat for about two minutes or until fluffy. Add the lemon zest and vanilla and stir to combine. With the mixer on low, slowly add in the flour mixture and continue mixing until you a soft dough forms.
Cover the mixer bowl with plastic wrap and place it in the fridge for about 15 minutes, or just until it firms up a little to help make the dough easier to shape. Place the sanding sugars in small bowls and have a small dish of water nearby to dampen your hands when rolling the dough in the sugar. Using a teaspoon (for tiny sandwiches), or small cookie scoop (for larger sandwiches – you can also divide the cookie dough in half after you’ve scooped and produced mini cookies too), scoop a little bit of dough into your hands, roll into a ball and then roll into the sugar. If the sugar doesn’t stick well, slightly dampen your hands and roll again and then roll in the sugars again. Place on the baking sheet with about an inch of room in-between each cookie. Repeat the process until all the dough has been sugared.
Bake the cookies for 13-15 minutes or until slightly golden on the bottom and firm to the touch. Allow the cookies to cool completely before sandwiching them with the filling.
For the filling, in a medium bowl, combine all the ingredients and gently work together into a paste-like consistency. Using a spoon or palate knife, spread a small amount of frosting onto the back or flat side of a cookie, top with another cookie, press the little sandwich together and continue sandwiching until you run out of cookies. You will likely have more frosting then needed but I like for there to be lots of frosting for quality control AKA me eating it, and just in case you want to use lots in the cookies.
Photo courtesy of Genevieve Renee Photography. Styling courtesy of Alexandra Joy Wig.