CRÈME FRAÎCHE SANDWICH COOKIES
Makes about 18 sandwich cookies
Recipe by Laura Kasavan
These melt-in-your-mouth crème fraîche cookies will be the star of your
holiday cookie platter! Sandwiched with sweet Vanilla Frosting and rolled in
holiday sprinkles, you’ll love each buttery bite.
1½ cups (340 grams) unsalted butter, softened
¾ cup (180 grams) crème fraîche
1½ teaspoons (6 grams) vanilla extract
¼ teaspoon kosher salt
1 cup (120 grams) confectioners’ sugar
3 cups (375 grams) all-purpose fl our
1 tablespoon (8 grams) cornstarch
Vanilla Frosting (recipe follows)
¼ cup (45 grams) holiday sprinkles*
- Line baking sheets with parchment paper.
- In the bowl of a stand mixer fi tted with the paddle attachment,
beat butter and crème fraîche at medium speed until combined, 1 to
2 minutes. Beat in vanilla and salt. With mixer on low speed, gradually
add confectioners’ sugar, beating until incorporated. - In a medium bowl, whisk together fl our and cornstarch. Gradually add
fl our mixture to butter mixture, beating until a soft dough forms. Divide
dough in half. Transfer half of dough to a large piping bag fi tted with a
large closed star tip (Wilton No. 2D). Pipe 2½-inch spirals 2 inches apart
on prepared pans. Repeat with remaining dough. Refrigerate for
30 minutes. - Preheat oven to 350°F (180°C).
- Bake until lightly golden, 14 to 16 minutes, rotating pans once. Let
cool on pans for 10 minutes. Remove from pans, and let cool completely
on wire racks. - Pipe or spoon 1 to 2 tablespoons Vanilla Frosting onto fl at side of
half of cookies. Place remaining cookies, fl at side down, on top of fi lling,
gently pressing together until fi lling reaches edges of cookies. Roll
cookies in sprinkles. Place cookies in a single layer on a baking sheet, and
refrigerate for 20 minutes before serving.
*I used Wilton Holiday Nonpareils.
VANILLA FROSTING
Makes about 3 cups
1 cup (227 grams) unsalted butter, softened
¼ teaspoon kosher salt
2 teaspoons (8 grams) vanilla extract
½ teaspoon (2 grams) almond extract
3 cups (360 grams) confectioners’ sugar
1 tablespoon (15 grams) milk
- In the bowl of a stand mixer fi tted with the paddle attachment, beat
butter and salt at medium speed until smooth, 2 to 3 minutes. Beat in
extracts. With mixer on low speed, gradually add confectioners’ sugar,
beating until incorporated. Add milk, and beat at medium speed until
smooth, 1 to 2 minutes. Use immediately.