On my way to Target this morning, I remembered I had promised to make some homemade cookies for a little Easter party treats in my daughter’s kindergarten school in her class for all kids . These easy pastel sandwich cookies recipes are a variation of a Valentine’s cookie I make with strawberry jam and semi-sweet chocolate. Apparently I work well under pressure, because I was able to whip them up in just over an hour. Since I had to rush to get them done for morning kindergarten, I didn’t take any how-to photographs. But you’re all quite smart, so I’m sure you’ll manage without them. I found those little confetti at a health food store, and they’re all natural. The jam is Smucker’s Simply Fruit, peach flavor.
White Chocolate Dipped Easter Egg Sandwich Cookies
- 2 sticks (226g) unsalted butter at room temperature
- 2/3 cup (125g) sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon kosher salt
- 2 cups (300g) unbleached all-purpose flour
- 8 ounces (225g) peach jam, pureed in the food processor
- 6-8 ounces (170g-225g) white chocolate
1. Preheat oven 325 degrees (165 degrees celsius). In the bowl of an electric mixer, cream the butter and sugar until smooth. Incorporate the vanilla and salt. Add flour and mix until just incorporated. Stir in cranberries.
2. Place dough in plastic wrap and refrigerate for 20 minutes.
3. Roll out dough to 1/8? to 1/4? thick. Cut into ovals and place on baking sheets. Use a cute tiny flower shaped cookie cutter to cut out a small shape from half of the ovals*, and refrigerate for 5-10 minutes. Bake for 12-15 minutes, or until slightly firm to the touch. Allow to cool for a few minutes in the pan, then transfer to a wire rack to cool completely.
4. Flip over solid cookies, and place about a teaspoon of jam on each one. Cover each with a flower cookie.
5. Melt chocolate in the microwave at 30 second intervals. Dip sandwiches about a fourth of the way up and place on a parchment lined cookie sheet. Sprinkle with candy confetti or sprinkles. Freeze until chocolate is set, about 30 minutes.