When I was a little girl my Grandmother would bake Christmas cookies for weeks before the holiday. Her freezer would be packed with goodies. Then on Christmas Eve and Christmas Day we would feats on her delicious creations.
One cookie I remember fondly from my childhood was Cream Sandwich Cookies. After all the super sweet cookies with frosting and candy and fudge, these Cream Sandwich Cookies were the perfect balance -- not too sweet, just sweet enough.
Now my Grandmother can't bake like she used to and my Mother helps her prepare some goodies for the grandkids and great-grandkids. I've been thinking about those Cream Sandwich Cookies for months and I should have mentioned it to my Mom so she could add it to Grandma's baking menu. But alas, they didn't make it to the list this year. So I took it upon myself to make a batch for Christmas.
OMG! These are even better than I remember from my childhood. Eating that first cookie freshly made was a orgasmic experience. I've got them packed up and stored in the fridge -- I love them slighly cool just the way Grandma used to serve them. (Yes, I'll share a few with Grandma tomorrow!)
I took pictures when they were freshly made. Looks yummy, huh?
WARNING -- these are not WLS-Friendly cookies. And I can't imagine a way to make them healthy. But one or two as a special treat at Christmas is fine, I'm sure.
Cream Sandwich Cookies
1/2 lbs butter - softened
1/3 c. milk
2 c. flour
1/4 c. butter - softened
3/4 c. confectioners sugar
1 egg yolk
1 t. vanilla
Mix butter, flour and milk to form dough. Chill. Roll out dough - about 1/3 at a time - on a floured board until dough is 1/8-inch thick. Cut size desired (I use the smallest round cutter I have which is about 1.5"). Place on ungreased cookie sheet. Prick well with fork and bake until lightly brown. Bake at 325 for 8-10 minutes.
Place filling on 1 cooled cookie and cover with another.