On the eleventh day of Christmas, Jena’s Tiny Kitchen gave to you Oatmeal Cookie Sandwiches, Peppermint Tim Tams, Red Velvet Cookies, Pumpkin Spice Madelines, Italian Crescent Cookies, Booze-free Brandy Snaps, Florentines, Coconut Macaroons, Peppermint Pinwheels, Rice Krispie Treats and Snickerdoodle cookies.
If you aren’t going to bake the cookies straight away, you can scoop the dough (using a cookie scoop) onto a baking tray with baking paper and then place in the freezer. After a few hours, you can transfer the dough balls into a ziplock bag or air-tight container, so as to save space in the freezer.
You can make these cookie sandwiches with your favourite cookie. I made Hummingbird High’s Chocolate Chip oatmeal cookies, from her Weeknight Baking cookbook. You can find a similar recipe for oatmeal cookies on her website here.
1 batch of your favourite cookies
225 grams unsalted butter, at room temperature
480 grams icing sugar
1 teaspoon vanilla paste
1/8 teaspoon salt
- Beat the butter in a free-stand mixer (or food processor) until creamy. Add the icing sugar and continue to beat until mixed through.
- Add vanilla and salt and beat until fully incorporated.
- Scoop buttercream into a piping bag.
- On the flat side of one cookie, pipe the cream starting in the middle in a spiral to the outer edge. Place the flat edge of a second cookie flush to the buttercream, and squeeze slightly to bring together. Set aside. Repeat with the remaining cookies. Pipe any remaining buttercream around the middle of the cookies, to fill out any gaps.
- Store in an air-tight container in the fridge for up to a week.
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