Category Archives: Sandwich Cookies

Friday Favorites: Red Velvet

Friday Favorites: Red VelvetI professed my love for red velvet earlier this week, and this round-up is the proof! Whether it’s cake, cookies or cookie cake, I am all about this ruby red chocolate-vanilla flavor. Just in time for Valentine’s Day weekend, here are a few of my red velvet favorites from the archives.Friday Favorites: Red VelvetRed Velvet Marble Cupcakes

I posted these cupcakes two days ago, and I am not over them. The red velvet-swirled sour cream cupcake, the plume of two-tone cream cheese frosting—I love it all. These are positively dreamy.Friday Favorites: Red VelvetRed Velvet Cake

You can’t beat a classic, and my red velvet cake is just that. Super moist, springy and perfectly red, this is the best of the best…unlike the photos. Did I take them in the dark?! Yikes. Looks like I need to replace those immediately, if not sooner. Friday Favorites: Red VelvetRed Velvet Cookies

These chewy Red Velvet Cookies were one of my first posts ever! The cream cheese frosting is swapped for white chocolate chips, but please trust me when I say the flavor is all there.Friday Favorites: Red VelvetRed Velvet Sandwich Cookies

I made these simple and stunning Red Velvet Sandwich Cookies a couple of Oscar Nights ago and haven’t stopped thinking about them since! They’re soft and chewy like the Red Velvet Cookies above, but instead of being studded with white chocolate chips, they’re sandwiched with a swipe of cream cheese frosting.Friday Favorites: Red VelvetRed Velvet Cookie Cake

Here I’ve taken that Red Velvet Cookie recipe, baked it in a cake pan and crowned it with cream cheese frosting. It’s a little underdone in the center for maximum cookie cake goodness!Friday Favorites: Red VelvetRed Velvet Cut-Out Cookies

Heck yes I made little red velvet cookie Oscars! I celebrate every Oscar Night with a red velvet baked good. If you’re not a total awards show weirdo though, you can cut these into hearts for Valentine’s Day.Friday Favorites: Red VelvetRed Velvet Cheesecake Thumbprints

Sparkly red velvet cookies with little wells of cheesecake baked in the centers? Sign me up!Friday Favorites: Red VelvetRed Velvet Cheesecake Bars

And speaking of red velvet cheesecake things, I made these Red Velvet Cheesecake Bars for a bake sale a few years ago and they were the first things to go! With a chewy red velvet blondie base and a thick layer of creamy cheesecake, they’re absolutely irresistible.

What’s your favorite way to eat red velvet? Have you made these or any of my other red velvet recipes? Let me know in the comments or on social media!

Friday Favorites: Red Velvet

Double Strawberry Linzer Cookies

Double Strawberry Linzer CookiesTwo cookie recipes in a week? Sure, why not. With Valentine’s Day coming up, these Double Strawberry Linzer Cookies just couldn’t wait.Double Strawberry Linzer CookiesThey’re filled to the brim strawberry flavor, and even I—an avowed midwinter strawberry hater—can’t resist them. Oh yes, I’m that person. Every year I get on my soapbox about strawberries not being in season in the dead of winter, and yet every year I make a strawberry baked good in the middle of February. I’m full of contradictions.

Thing is, I don’t do my midwinter baking with fresh strawberries, instead relying on flavorful and consistent freeze dried strawberries. I buy them in 1.2-ounce bags, grind them up and throw them in cakes, cookies, bars, buttercream candies, and anything else I can imagine. Here I swapped freeze dried strawberry powder for the ground nuts usually found in linzer cookie dough, yielding a batch of gorgeous pink strawberry roll-out cookies.Double Strawberry Linzer CookiesThe cookie dough is rolled very thin, cut in two-inch circles (some with little windows), and baked for just six minutes. The results are firm, but on the soft side, something that makes these linzers irresistible when doused with confectioner’s sugar and sandwiched with strawberry jam. Yum.Double Strawberry Linzer CookiesWhile these little treats are unapologetically strawberry, they can be made with any freeze dried berries and jam you like! I’ve even been toying with the idea of using freeze dried mango in this dough (maybe with this filling?) for a little tropical flair. The possibilities are endless.Double Strawberry Linzer Cookies

Double Strawberry Linzer Cookies
makes about 4 dozen sandwich cookies

Cookie Dough:
1 1.2-ounce package freeze dried strawberries
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract

For Assembly:
3 tablespoons confectioner’s sugar
~6 ounces strawberry jam

Special Equipment:
rolling pin
2-inch round cookie cutter
smaller round cookie cutter (I used the wide end of a piping tip)
sifter or wire mesh strainer

Make the cookie dough. Place freeze dried strawberries in a food processor and process until they are powder, about 30 seconds. Add flour, baking powder and salt, and pulse to combine. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Cream in granulated sugar, followed by the egg and vanilla. Add dry ingredients in 3 installments, combining completely after each. Divide dough into quarters.

Working with one quarter at a time, sandwich dough between two pieces of parchment paper and roll until 1/8-inch thick. Transfer to the freezer (on a baking sheet) for 15 minutes. Repeat with remaining dough. It is okay to stack the sheets of dough in the freezer.

While the dough is freezing, place racks in the center positions. Preheat the oven to 350F. Line two baking sheets with parchment.

Remove one sheet of dough from the freezer. Peel on of the pieces of parchment off. Use a lightly floured 2-inch round cookie cutter to cut cookies. Use a smaller cookie cutter to punch the centers out of half the cookies. Place them 2 inches apart on prepared pans. Repeat with remaining dough. Scraps can be re-rolled, frozen, and cut.

Bake cookies 6-7 minutes, until tops are no longer raw-looking. Let cookies cool on the pans for five minutes before removing to a rack to cool completely. Repeat rolling, cutting, and baking with any remaining dough.

Set a cooling rack over a piece of parchment. Once all cookies are baked and cooled, set the cookies with the centers cut out on a prepared rack. Sift confectioners sugar over the tops.

Spread each whole cookie with 1/2-1 teaspoon of jam (amount is based on your preference). Carefully sandwich cookies together. Serve.

Strawberry Linzer Cookies will keep in an airtight container in the refrigerator for several days. Place wax paper between layers for best storage. Cookies will keep in an airtight container at room temperature for up to a week.

Double Strawberry Linzer CookiesDouble Strawberry Linzer CookiesDouble Strawberry Linzer Cookies

Friday Favorites: 2020

Friday Favorites: 2020Happy New Year! This post is coming at you from the recent past—December 29th—so I hope no new terrible things have happened between then and this posting. 2020 was such a weird year. It started off okay, but quickly devolved to…well, whatever this is. I, for one, am hoping for hope in 2021.

As a preface to this list, I wrote three paragraphs about the events of last year (staying at home, flour shortage, bread, people learning to bake, blah blah blah) and then deleted them because, you know, you were there. It was a year where nearly everything changed, but at least one thing remained the same: I was here, baking in Brooklyn. Here are some of my personal favorite recipes from 2020.Friday Favorites: 2020
Mini Layer Cakes

There weren’t many layer cakes on here in 2020, but the ones that made the cut were teensy—just enough for 4-6 servings. Perfect for a pandemic, right?!Friday Favorites: 2020
Pecan Sandies

Buttery shortbread is difficult to beat for ease and pure deliciousness, but adding in a hefty dose of toasted pecans (and nostalgia) never hurt anything.Friday Favorites: 2020
Black Forest Cake {Schwarzvaldtårta}

I got a little homesick around my birthday this year, so I made a Black Forest Cake {Schwarzvaldtårta}, which happens to be a Fort Worth favorite. You won’t find chocolate sponge or cherries in this recipe, but if you are into light-as-air almond dacquoise, whipped cream, dark chocolate and the best kind of chocolate sprinkles (hagelslag), you are in for a treat. Did I mention it’s naturally gluten-free?Friday Favorites: 2020
“I Got Yolks” Chocolate Chip Cookies

Black Forest Cake {Schwarzvaldtårta} requires a whole lot of egg whites, which means you’ll have a whole lot of leftover yolks…which means you should make some “I Got Yolks” Chocolate Chip Cookies. To put it plainly, they’re simply the best chewy chocolate chip cookies to ever come out of my kitchen.Friday Favorites: 2020
Crispy, Crunchy Chocolate Chip Cookies

Yes, this was a year with two chocolate chip cookie recipes. These crispy, crunchy ones were a long time coming, and were they ever worth the wait!Friday Favorites: 2020
Funfetti Cookie Cupcakes

Rainbow sprinkles and cookie cake are two of my favorite things. Put them together and make them mini? How can I resist?!Friday Favorites: 2020
Buttermilk Pancakes

Perfect fluffy pancakes eluded me for years, but not anymore! These are really good and really easy. Oh, and those golden tops? They’re easier to achieve than I ever thought possible.Friday Favorites: 2020
Chocolate Quinoa Cake {Gluten-Free}

One of my biggest accomplishments this year was staying sober through…everything. While I normally don’t celebrate my sobriety date on here, it seemed important to publicly acknowledge it during a time of so much struggle. When I hit seven years in April, I celebrated at home with this Chocolate Quinoa Cake. It’s made with an easy blender batter, is naturally gluten-free, and absolutely delicious with a blanket of chocolate buttercream.Friday Favorites: 2020
Homemade Chocolate Shell

Making my own ice cream toppings is one of my favorite warm weather pastimes. This two ingredient Homemade Chocolate Shell has appeared on this blog many times over the years, but 2020 was when it finally got its moment to shine.Friday Favorites: 2020
Almond Boterkoek {Dutch Butter Cake}

I brought in 2020 eating Almond Boterkoek on my friend, David’s couch. Eight weeks later (to the day!), I figured out the recipe for myself. It’s a simple cake, perfect for any occasion, including saying goodbye to our weirdest year on record.Friday Favorites: 2020
Brown Butter Nutella Swirl Muffins

Brown Butter. Nutella Swirl. Muffins.

Need I say more?Friday Favorites: 2020
Meyer Lemon Sweet Rolls

Imagine biting into pure sunshine, but with butter and icing. That’s what these are like.Friday Favorites: 2020
Grapefruit Sandwich Cookies

These sweet, tart, teeny-tiny cookies are filled with a homemade ruby red grapefruit curd. So, so good. I cannot say this more explicitly: you must make these. Must.Friday Favorites: 2020
Oatmeal Puff Pancake {Gluten-Free Dutch Baby}

Puff Pancakes are my favorite weekend breakfast of all time, and making them whole grain and gluten-free? Well, that makes them even better.Friday Favorites: 2020
Oatmeal Waffles {Vegan & Gluten-Free}

Crisp on the outside, soft on the inside waffles made without flour or animal products? You better believe it!Friday Favorites: 2020
Gingerbread Cake {Vegan & Gluten-Free}

Speaking of making things vegan and gluten-free, finally making a Gingerbread Cake for my friend, VJ, was a great way to end the year. It’s dark, perfectly-spiced, and slightly sticky. It might just be the only Gingerbread Cake recipe you’ll ever need.Friday Favorites: 2020
Pumpkin Spice Spread & Pumpkin Pie S’mores

If you’ve been here a while, you know I love to sing the praises of sweetened condensed milk—that stuff can do anything, including make a spreadable pumpkin pie filling for everything from toast to s’mores.Friday Favorites: 2020
Cream Biscuit Pecan Sticky Buns

Back when the pandemic began and shelves were empty, I threw my plans out the window and baked and blogged exclusively from what I already had on hand. These Cream Biscuit Sticky Buns were one of the results—a mash-up of two of my favorite things.Friday Favorites: 2020
Maple Sugar Cookies

These little sugar cookies have huge maple flavor. Made with brown butter, brown sugar and a double dose of pure maple syrup, they’re impossible to resist.Friday Favorites: 2020
Cocoa Brownies

I’d be remiss if I forgot to mention that this blog turned five years old in 2020! It was a highlight of my year, as was celebrating with the Cocoa Brownies from my first post. They’re easy, fudgy and so, so good.

Have you made any of these recipes? Let me know in the comments or on social media!

Friday Favorites: 2020

Grapefruit Sandwich Cookies

Grapefruit Sandwich Cookies Oh y’all, I have winter citrus on my mind. Meyer Lemon Sweet Rolls, Orange Cardamom Cake, Key Lime Linzers, Lemon Poppy Seed Muffins—if you can throw zest or juice into it, I. am. interested.

That goes double for these Grapefruit Sandwich Cookies, which contain plenty of fresh grapefruit zest and juice, and even have some extra zip from a lemon! They’re a little on the soft side with huge citrus flavor—perfect for a party, late night dessert, or pairing with a cup of tea. If you are looking for a recipe to drag you out of the winter doldrums, this is it.Grapefruit Sandwich CookiesGrapefruit Sandwich Cookies are exactly what they sound like. The cookies themselves are a variation on my favorite sugar cookie dough. I nixed the cream cheese in favor of more butter, reduced the baking powder and threw in some grapefruit zest for obvious reasons. They’re baked until they’re just barely done, about 6 minutes.Grapefruit Sandwich CookiesThe filling is the completely stellar Grapefruit Curd that I made for kolaches a couple of years ago. It takes some zesting, juicing and whisking, but it’s actually incredibly simple to make. Just make sure to make it ahead so it’s fully chilled by the time you want to assemble.Grapefruit Sandwich CookiesPipe it almost to the edges. You want the curd to peek out the sides.Grapefruit Sandwich CookiesYou may certainly eat these cookies right after assembly, but I highly recommend refrigerating them for about 6 hours before doing so. This allows the curd to set and the cookies to soften slightly so that everything stays in place when you bite in. You know, instead of falling apart in your hands. Not that that’s a bad thing.Grapefruit Sandwich CookiesYou’ll notice that the batch makes 8(-ish) dozen cookies. Don’t let this scare you off! The cookies are teeny, made with a 1 1/2-inch cutter, and will keep for approximately eternity (…or a week) in the fridge. If you want to make fewer larger cookies, feel free to use a 2 1/2-inch cutter and maybe give them an extra minute in the oven. I’m pretty fond of these little gems though. Anything that allows me to eat five cookies in one sitting is okay by me.Grapefruit Sandwich Cookies

Grapefruit Sandwich Cookies
makes 8-ish dozen very small cookies

3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1 cup granulated sugar
2 tablespoons ruby red grapefruit zest (from about 1 1/2 grapefruits)
1 cup (2 sticks) unsalted butter, softened to room temperature
1 large egg, room temperature
1 teaspoon pure vanilla extract

Filling:
1 recipe Grapefruit Curd, made ahead & chilled (recipe below)

Special Equipment:
rolling pin
cookie cutters

Read through this recipe before beginning. The grapefruit curd will need to be made ahead of time and the assembled cookies are best after a 4-6 hour chill.

In a large mixing bowl, whisk together flour, baking powder, and salt. Set aside.

In a separate large mixing bowl, use your fingertips to rub grapefruit zest into sugar. Add butter and use an electric mixer to beat until light and fluffy, about 2 minutes. Mix in egg and vanilla. Add dry ingredients in 3 installments, combining completely after each. Divide dough into quarters.

Working with one quarter at a time, sandwich dough between two pieces of parchment paper and roll until 1/8-inch thick. Transfer to the freezer (on a baking sheet, if desired) for 15 minutes. Repeat with remaining dough. It is okay to stack the sheets of dough in the freezer.

While the dough is freezing, preheat the oven to 350F. Line two baking sheets with parchment. Set aside.

Remove one sheet of dough from the freezer. Peel on of the pieces of parchment off. Use a lightly floured 1 1/2-inch round cookie cutter to cut cookies. Place them at least 1 inch apart on prepared pans. Repeat with remaining dough. Scraps can be re-rolled, frozen, and cut.

Bake cookies 6-7 minutes, until no longer raw looking. Let cookies cool on the pans for five minutes before removing to a rack to cool completely. Repeat rolling, cutting, and baking with any remaining dough.

To assemble sandwich cookies, place half the baked cookies on a surface bottom-side-up. Load grapefruit curd into a piping bag and snip a small corner. Pipe filling almost to the edge (1/8-1/4-inch blank border on all sides) on each cookie before gently topping with another cookie, bottom-side-down. Repeat until all cookies have been filled.

Place filled cookies on a rimmed baking sheet (or other large-ish pan) and chill for 4-6 hours or overnight before serving. This will slightly soften the cookies and keep the curd from squishing out when you take a bite.

Cookies will keep in an airtight container in the refrigerator for up to a week.

Grapefruit Curd
makes about 1 1/3 cups

1 1/2 cups fresh-squeezed ruby red grapefruit juice, from about 2 large grapefruits
2 tablespoons grapefruit zest, from about 2 large grapefruits
1/2 cup granulated sugar
pinch of salt
1 tablespoon fresh-squeezed lemon juice, from about 1/2 medium lemon
1 large egg + 3 large egg yolks, room temperature
6 tablespoons unsalted butter, cut into 24 small cubes

Pour grapefruit juice in a small saucepan. Bring to a boil over medium-high heat and cook until reduced to 2/3 cup (about 12-15 minutes). Remove from heat and cool 5 minutes.

Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

In the heatproof bowl, whisk together grapefruit zest, sugar, warm grapefruit reduction, lemon juice, and eggs. Set bowl over the pot of simmering water. Whisk constantly until mixture thickens slightly (it should coat the back of a spoon). Add butter 1-2 cubes at a time, whisking until melted. Continue until all butter is used. This should take 11-15 minutes total.

Set a fine mesh sieve over a medium mixing bowl. Push curd through sieve to remove zest. Transfer curd to a jar (or other container) and press a piece of plastic wrap to the top. Chill well.Grapefruit Sandwich CookiesGrapefruit Sandwich CookiesGrapefruit Sandwich Cookies

Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}

Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}I can hardly believe that Christmas is one week away. Thanksgiving was so late this year that I don’t feel like I’ve stopped to bask in the glow of Christmas lights at all, and I won’t have time to until I’m in Texas.Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}Don’t get me wrong, my apartment is decorated within an inch of fire code and I’ve been to see all the festive things. I’m just not quite in the spirit yet…except when I’m making cookies. Or showing up to places with cookies. Luckily for me, I do a lot of both of those things. Ain’t life grand?Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}Today’s cookies, these Oat-Pecan Linzer beauts, are a crisp, nutty, whole grain take on a classic. They’re as delicious as they are visually stunning, and they have the added benefits of being both gluten-free and vegan, so you know the batch will disappear in no time.Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}The Oat-Pecan Linzer Cookie dough is a variation on the Toasted Oat Graham Crackers I made last year, but with more spice and brown sugar, a touch of cornstarch for tenderness, and toasty pecans in place of some of the oats. The dough comes together in the food processor before being rolled out on parchment, chilled briefly, cut and baked.Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}The cut-out cookies are set over a rack and dusted with confectioner’s sugar, while the whole ones are spread with jam. You can glue your linzers together with any jam or spread you like. I used raspberry jam in the cookies with the tree cut-outs and apricot for the stars. Feel free to get creative with key lime or grapefruit curd or even a swipe of pineapple cake filling (but keep in mind that none of those are vegan).Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}These linzers are everything I love in a holiday cookie: sweet, spiced, stunning and shareable. You *know* how much I love a cookie that accommodates multiple dietary needs! And guess what? I’ve got another coming at you Friday. ‘Tis the season.Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}

Oat-Pecan Linzer Cookies
makes about 1.5 dozen sandwich cookies

Oat-Pecan Cookies:
2 cups old fashioned oats* (use certified gluten-free for gluten-free cookies)
3/4 cup raw pecan halves
2 tablespoons cornstarch
1/2 cup light brown sugar, packed
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 cup canola oil
4 tablespoons water

For Assembly:
1/3 cup confectioners sugar
1/2 cup jam (I used 1/4 cup each apricot & raspberry)

Special Equipment:
2 1/2 inch cookie cutter
smaller 1-1 1/2 inch cookie cutter(s)

Place oven racks in the top and bottom positions. Preheat oven to 325F.

Spread oats and pecans on a dry rimmed sheet pan. Place in oven and toast for 5-7 minutes, or until fragrant. Let cool for about 10 minutes.

Line two sheet pans with parchment. Set aside.

Transfer oats and pecans into the bowl of a food processor. Process for 1-1.5 minutes, or until there are no recognizable oats. Pulse in cornstarch, light brown sugar, ginger, cinnamon, baking soda, and salt. Add oil and water, and process until large clumps form.

Turn dough onto a large piece of parchment and lightly knead to form a ball. Lightly dust a rolling pin with cornstarch. Roll dough (still on parchment) to 1/8-inch thickness. Freeze sheets of dough (still on parchment) for 10 minutes, or refrigerate for 30.

Dip cookie cutters in cornstarch and shake off excess. Working with one sheet of dough at a time, use large cutter to cut circles. Carefully peel half of them from parchment and place 2 inches apart on prepared pans. Use smaller cutter(s) to cut centers out of remaining circles. Place cut out cookies on prepared pans. Re-roll scraps to use remaining dough.

Bake 10 minutes before rotating the pans top to bottom and front to back. Bake for an additional 10 minutes. Let cookies cool for 5 minutes before removing to a rack to cool completely. Cookies will initially be slightly soft, but will harden as they cool. Repeat rolling and baking with any remaining dough.

Set a cooling rack over a piece of parchment. Once all cookies are baked and cooled, set the cookies with the centers cut out on a prepared rack. Sift confectioners sugar over the tops.

Spread each whole cookie with ~1 teaspoon of jam (amount is based on your preference). Carefully sandwich cookies together. Serve.

Oat-Pecan Linzer Cookies will keep in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Place wax paper between layers for best storage.Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}