Yield: About 20 wholemeal sandwich cookies
1 ¼ cup all-purpose flour, sifted
¼ teaspoon baking powder
1 ¾ cups (3 ½ sticks) unsalted butter, softened, divided
1 ¾ cups granulated sugar, divided
1 tablespoon of vanilla extract
Cooking spray to coat casseroles
Red and green food coloring (optional)
Red and green sanding sugars or sprinkles (optional)
Remarks: Sifting is important for the texture of these cookies. If you don’t have a sieve, you can use a colander or a fine strainer and a spoon. Place the colander in a deep mixing bowl. Add the dry ingredients, whisk together, then use the spoon to tap the side of the colander and sift the ingredients into a bowl.
• This recipe does not need to be doubled to make a larger quantity. Cookies need a light hand and larger batches would be worked too hard.
• These cookies spread when baked, so be sure to leave space between each one.
• Gel food coloring works well for this creamy frosting.
• Leftover frosting can be stored in an airtight container and refrigerated for 4-5 days. To use, remove from refrigerator and let sit for 10 minutes. Stir and use.
1. Preheat the oven to 350 degrees.
2. Sift together flour, cocoa, baking powder, baking soda and salt. Put aside
3. Using a hand or stand mixer, add ¾ cup softened butter (1 ½ sticks) to mixing bowl and beat butter on low speed for 30 seconds until creamy.
4. Add 1 ½ cups granulated sugar to butter and beat over high heat, scraping bowl once or twice, until mixture is lighter in color and fluffy. Mix the egg well.
5. Add the sifted dry ingredients to the bowl in three batches and mix on medium-low speed until just incorporated. Do not overmix. This dough comes together quickly.
6. Lightly coat baking sheet with cooking spray. Parchment paper also works for this dough.
seven. Roll the dough into 1 ½ inch balls (about 1 ½ teaspoons of dough). A cookie scoop works well to keep the size consistent.
8. Place the remaining ¼ cup granulated sugar in a shallow bowl. Roll dough balls in sugar. Place the coated balls on the prepared sheet 1½ inches apart. Gently flatten each ball evenly, using a glass with the bottom dipped in granulated sugar to prevent sticking.
9. Bake at 350 degrees for 4 minutes. Flip the pan over and cook for an additional 4 minutes.
Place the baking sheet on a wire rack to cool. Let the cookies rest on the baking sheet for a few minutes. Using a thin-edged spatula, transfer cookies to another wire rack to cool.
ten. To make the filling, place 1 cup (2 sticks) softened butter in a large mixing bowl. Using a hand or stand mixer, beat butter and vanilla over high heat until light and fluffy. Add the powdered sugar in three additions and beat over medium-high heat until creamy.
11. Add optional food coloring at this point if desired. Divide the filling in half and place in separate bowls. Add red to one, green to the other and mix until combined.
12. To assemble the sandwich cookies, roll 1½ teaspoons of filling into a ball and place on the back of a cookie in the center. Top with another cookie and press down gently so the cookies don’t break. More or less filler can be used depending on personal preference. Again, a cookie scoop works for this task.
13. If desired, roll or sprinkle the edges of the filling with red or green colored nonpareils, sprinkles or sugars.
14. store in an airtight container.
Per sandwich cookie: 274 calories; 14 g of fat; 9g of saturated fat; 36 mg of cholesterol; 2g protein; 37g of carbohydrates; 29g of sugar; 1g fiber; 101mg sodium; 13mg Calcium
UPDATE: A previous version of this recipe called for the incorrect amount of butter.