Category Archives: 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}

Key Lime Linzer Cookies

Key Lime Linzer CookiesHi there 👋 I made you some cookies.Key Lime Linzer CookiesI mean, I baked them last week and ate them all already, but you understand, right? Things that taste like Key Lime Pie but fit in the palm of your hand are difficult to resist.Key Lime Linzer CookiesThese are linzer cookies—basically sandwich cookies with little cut-out picture windows to show the filling, which is traditionally jam. Today, I decided to go in another direction with flavors reminiscent of key lime pie. I just love the results—they look so sunny and happy.Key Lime Linzer CookiesKey Lime Linzer CookiesKey Lime Linzer CookiesKey Lime Linzer CookiesThe cookie recipe is a spin on my favorite roll-out sugar cookies, although you might not be able to tell from the list of ingredients. I nixed the cream cheese, upped the brown sugar, added pinches of cinnamon and ginger, and swapped a bunch of the flour for graham cracker crumbs.Key Lime Linzer CookiesKey Lime Linzer CookiesKey Lime Linzer CookiesYou’ll notice one glaring omission in these linzers: I left out the traditional nuts. While most recipes have almonds or pecans (or hazelnuts) blitzed into the dough, I found the addition of graham cracker crumbs to be more than adequate. The result is a crisp cut-out cookie with a hint of graham and spice—the perfect compliment to the key lime filling.Key Lime Linzer CookiesKey Lime Linzer CookiesSpeaking of filling, you’re going to want to put this stuff on everything. Toast, vanilla wafers, ice cream, swirled into yogurt, eaten off a spoon, and probably five other things I haven’t thought of yet. It’s basically key lime pie filling that’s cooked over a double boiler and then allowed to chill until rich, thick, tangy and delicious. It has the texture of a citrus curd, but is half the work and requires only three ingredients! Yesssss. The filling recipe makes a bit more than you’ll need for these cookies, so you’ll have plenty leftover to use elsewhere. Trust me, you’ll be glad to have this stuff around.Key Lime Linzer CookiesWhile it’s good in all sorts of applications, this creamy, dreamy key lime filling is especially good sandwiched between two thin cookies and topped off with a dusting of confectioner’s sugar. I think most things are.Key Lime Linzer CookiesKey Lime Linzer Cookies

Key Lime Linzer Cookies
makes about 2.5 dozen cookies

Key Lime Filling:
2/3 cup key lime juice (fresh or bottled)
1 14 ounce can sweetened condensed milk
2 large egg yolks, room temperature

Cookie Dough:
2 1/4 cups all purpose flour
1 cup graham cracker crumbs
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon pure vanilla extract

For Assembly:
2-3 tablespoons confectioner’s sugar

Special Equipment:
rolling pin
graduated cookie cutters
sifter or wire mesh colander

Make the filling. 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 key lime juice, sweetened condensed milk, and egg yolks. Place bowl over simmering water, creating a double boiler. Let cook, stirring frequently, until slightly thickened (about 15 minutes). Remove from heat and transfer filling to a heatproof container. Press a piece of plastic wrap to the surface. Let cool completely at room temperature. Refrigerate until you are assembling cookies. This may be done up to 2 days in advance.

Make the cookie dough. In a large mixing bowl, whisk together flour, graham cracker crumbs, cinnamon, ginger, baking powder, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Cream in granulated and light brown sugars, followed by the egg and vanilla. Add dry ingredients in 3 installments, combining completely after each. Divide dough into 4 parts.

Working with one quarter at a time, sandwich dough between two pieces of parchment paper and roll until 1/4-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 2 1/2-inch round cookie cutter to cut cookies. Use a smaller cookie cutter to punch the centers out of half the cookies. Place them at least 2 inches apart on prepared pans. Repeat with remaining dough. Scraps can be re-rolled, frozen, and cut.

Bake cookies 7-8 minutes, until turning pale golden. 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 teaspoon of filling (amount is based on your preference). Carefully sandwich cookies together. Serve.

Key Lime Linzer Cookies will keep in an airtight container in the refrigerator for several days. Place wax paper between layers for best storage.Key Lime Linzer CookiesKey Lime Linzer CookiesKey Lime Linzer Cookies

Red Velvet Sandwich Cookies

Red Velvet Sandwich CookiesThe Oscars are this weekend!

In case you don’t know, the Academy Awards broadcast is my personal Super Bowl. I can’t remember ever missing it, even when I was a little girl. I didn’t realize that there were people who didn’t watch the Oscars until well into adulthood. I’d love to be higher-brow about the whole thing, but I’m too far gone now. Instead of fighting this sort of commercial silliness, I fully embrace it for this one event.Red Velvet Sandwich Cookies

If you’ve been around here for a while, you know I have lots of traditions around Hollywood’s biggest night. I see every nominated film. I spend hours (and hours and hours) consulting with Tad, my best friend/Oscar buddy of 15 years. I have been known to make homemade books of statistics.*

*I never claimed to be normal.Red Velvet Sandwich Cookies

Oscar Day is a thing unto itself, of course. I obviously watch every second of coverage, and no, I won’t come to your viewing party because I tend to get a little too invested and it’s not always attractive. Maturity goes out the window when it comes to the Oscars—it’s best that I watch them alone.Red Velvet Sandwich Cookies

It won’t surprise you to learn that I have a traditional Oscar meal: a pesto/mozzarella grilled cheese and a salad with lots of citrus and red onion. For dessert, it’s always something red velvet. For years, it was a Red Velvet Cake, but I’ve changed it up recently, mostly because it’s silly to have an entire cake around when I’m by my lonesome. Two years ago, I made some festive cut-out cookies; last year’s dessert was a star-studded cookie cake. I’m keeping it simple this time around—Red Velvet Sandwich Cookies, y’all!Red Velvet Sandwich CookiesRed Velvet Sandwich Cookies

These sweet little cookies are a combination of two old favorites. The red velvet cookie base is from my third blog post ever! It produces soft, chewy cookies with all the classic chocolate-vanilla flavor you expect in a quality red velvet baked good.Red Velvet Sandwich CookiesRed Velvet Sandwich CookiesRed Velvet Sandwich Cookies

The other old favorite is my Cream Cheese Frosting—you can’t have red velvet without cream cheese frosting! Mine has twice the butter found in most recipes, so it’s got a fluffy texture as opposed to the thinner texture you see in more traditional recipes.Red Velvet Sandwich Cookies

Red Velvet Sandwich Cookies are dead-easy to make. Bake some cookies, whip some frosting, sandwich everything together. Really, the hardest part of this whole recipe is not eating seven cookies in a row.Red Velvet Sandwich Cookies

Have a great weekend, y’all! May all your Oscar predictions come true ❤ Red Velvet Sandwich Cookies

Red Velvet Sandwich Cookies
makes about 5 dozen

2 1/4 cups all purpose flour
1/4 cup natural unsweetened cocoa powder (not dutch process)
1/4 cup buttermilk powder*
1/4 cup cornstarch
1 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, melted and cooled slightly
3/4 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons real vanilla extract
1 teaspoon liquid red food coloring

Cream Cheese Frosting:
4 ounces (1/2 brick) full-fat brick-style cream cheese, softened to room temperature
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 cups confectioner’s sugar
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract

In a medium mixing bowl, whisk together flour, cocoa powder, buttermilk powder, cornstarch, baking soda, and salt. Set aside.

In a large mixing bowl, whisk together melted butter, light brown sugar, and granulated sugar. One at a time, add in eggs, whisking until completely combined. Add in vanilla extract, followed by red food coloring. Add dry ingredients in two installments, stirring with a silicone spatula or wooden spoon until combined. Cover dough with plastic wrap and chill for at least two hours, or up to three days.

Preheat the oven to 350F. Line two baking sheets with parchment paper or silicone baking sheets.

Scoop chilled dough in 1/2 tablespoon (1 1/2 teaspoons) increments and roll into balls. Set dough balls two inches apart on the prepared baking sheets. Bake for 7-8 minutes, just until the tops are no longer raw-looking. Let the cookies sit on the baking sheets for 5-10 minutes before removing to a rack to cool completely. Continue rolling and baking with any remaining dough. Let baking sheets come to room temperature between batches.

Make the Cream Cheese Frosting. In a large mixing bowl, use an electric mixer to beat cream cheese and butter together until light and fluffy. Add confectioner’s sugar and salt in two installments, until completely combined. Beat in vanilla. Once combined, beat on high for two additional minutes, until light and fluffy.

There are two options for filling:

1. To assemble a sandwich cookie by piping, apply filling by pipe a circle in the middle of the underside of one cookie, leaving about 1/4″ around the edge. Top with a second plain cookie, with the underside filling-side-in. Repeat until all cookies have been used.

2. To assemble a sandwich cookie by spreading, use an offset frosting knife to spread 1/2-1 teaspoon on the underside of one cookie. Top with a second plain cookie, with the underside filling-side-in. Repeat until all cookies have been used.

Cookies will keep in an airtight container at room temperature for up to four days.

Note:

I find buttermilk powder in the baking aisle of my regular grocery store. The recipe will also work with regular nonfat milk powder.

Red Velvet Sandwich CookiesRed Velvet Sandwich CookiesRed Velvet Sandwich Cookies

Chocolate Hazelnut Linzer Cookies

Chocolate Hazelnut Linzer CookiesIf you want to know what kind of person I am outside of this blog, you should know that I once spent six months of my life obsessively making jam (and preserves) in a kitchen that is smaller that my current closet. Strawberry, cherry, grapefruit marmalade, gingered nectarine—you name it. I had all the preserving equipment you can imagine and an entire kitchen shelf filled with jars of colorful fruit-based spreads.

Years later, I’m pretty sure all that equipment (except for my beloved jar funnels—great stocking stuffer, btw!) and that jam is still sitting in that apartment because I left it all there when I moved out…because I don’t particularly care for jam. I just like to make it.Chocolate Hazelnut Linzer CookiesSo, to wrap that up: I am prone to intense kitchen projects (hello, three year-old food blog with 338 unique recipes) and I have never once wanted a linzer cookie.Chocolate Hazelnut Linzer CookiesI mean, I am all about crunchy, nutty roll-out cookies, but why must they always be sandwiched with jam? Jam is not a dessert food, at least as far as I am concerned. A breakfast food? Sure. Lunch? You bet. Dessert? No way.*

*Except in these.Chocolate Hazelnut Linzer CookiesChocolate Hazelnut Linzer CookiesYou know what absolutely *is* a dessert food? Nutella.Chocolate Hazelnut Linzer CookiesChocolate hazelnut spread = dessert food.Chocolate Hazelnut Linzer CookiesChocolate hazelnut cookies = dessert food.Chocolate Hazelnut Linzer CookiesA layer of Nutella chocolate hazelnut spread sandwiched between two crunchy chocolate hazelnut cookies = the dessertiest dessert food.

(“Dessertiest” is a word today.)Chocolate Hazelnut Linzer CookiesSo, in conclusion, when it comes to Chocolate Hazelnut Linzer Cookies, no jam, no problem.Chocolate Hazelnut Linzer Cookies
Looking for more chocolate hazelnut? Check out this cake, this granola, these grain-free cookies, these brownies, and this pie. Oh, and this other pie. And this buttercream. I ❤ chocolate hazelnut.

Chocolate Hazelnut Linzer Cookies
makes 22-24 sandwich cookies

1/2 cup raw whole hazelnuts
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (preferably dutch process)
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
2 teaspoons pure vanilla extract
1 tablespoon confectioners sugar, for dusting
1/4-1/2 cup Nutella chocolate hazelnut spread (based on preference)

Special Equipment:
rolling pin
2 1/2-inch round cookie cutter
1-inch cookie cutter
sifter or mesh sieve

Preheat oven to 350F. Place hazelnuts on a dry, rimmed sheet pan. Toast in the oven for 5-7 minutes, or until fragrant. Immediately transfer hazelnuts to a clean, dry, textured hand towel. Fold towel around the hazelnuts and then rub the towel with the palm of your hand. This will allow the hazelnut skins to loosen. This step does not have to be done perfectly.

Once hazelnuts are cool, transfer them to the bowl of a food processor. Pulse until a fine meal forms. Set aside.

Make the cookie dough. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

In a separate large mixing bowl, cream butter with an electric mixer. When butter is fluffy and lighter in color, beat in sugar, followed by egg and vanilla. Mix in hazelnut meal. Add dry ingredients to in two installments, scraping down the bowl as necessary. Cover with plastic wrap and refrigerate for 3 hours or up to 3 days.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Lightly flour a surface and a rolling pin. Roll dough to 1/8-inch thickness. Cut dough with a 2 1/2-inch round cookie cutter. Place half the cut cookies on prepared pans. Use a smaller cutter to cut a small hole in the center of the remaining cookies before placing them on the prepared pans. If dough becomes too warm, freeze pans of cut cookies for 10 minutes before baking.

Bake 12-13 minutes, until slightly puffed. They will be a touch soft, but will crisp up as they cool. Let cookies cool at least 10 minutes on their pans before carefully removing to a rack to cool completely. Repeat rolling, cutting, and baking until all dough has been used.

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 Nutella (amount is based on your preference). Carefully sandwich cookies together. Serve.

Chocolate Hazelnut Linzer Cookies will keep in an airtight container for several days. Place wax paper between layers for best storage.
Chocolate Hazelnut Linzer CookiesChocolate Hazelnut Linzer Cookies

Fluffernutter Sandwich Cookies {Gluten-Free}

Fluffernutter Sandwich Cookies {Gluten-Free}Today’s post is the third new cookie recipe in as many weeks…except that it’s not new at all. These Fluffernutter Sandwich Cookies are made with the gluten-free cookie base of my Lindor Truffle Peanut Butter Blossoms and the marshmallow filling from my homemade Oatmeal Creme Pies. Put ‘em together, and you’ve got a sandwich cookie that is stupid easy and crazy delicious.

Fluffernutter Sandwich Cookies {Gluten-Free}This cookie recipe is based on the Fluffernutter Sandwich, which is a perfect food as far as I am concerned. It doesn’t get much better than peanut butter and marshmallow fluff! That rich, creamy, sweet and salty combination is one of the greatest lunch treats out there. And make no mistake, it is a treat. While peanut butter (the natural kind, anyway) is pretty good for you, marshmallow fluff definitely isn’t! Good thing this is a dessert blog–this magical combination is much more suited to a cookie than a main course.

Fluffernutter Sandwich Cookies {Gluten-Free}Fluffernutter Sandwich Cookies come together quickly and easily. The cookies are my spin on the classic three-ingredient peanut butter cookie recipe. My version has six ingredients; aside from the usual peanut butter, egg, and brown sugar, this recipe has vanilla for flavor and cornstarch and baking powder to give the cookies a chewy texture. There’s no flour or butter in this dough or in the filling, so this recipe is free of gluten and dairy 😍

Fluffernutter Sandwich Cookies {Gluten-Free}Fluffernutter Sandwich Cookies {Gluten-Free}Scoop the dough by the 1/2 tablespoon (1 1/2 teaspoons), roll it into balls, and flatten slightly. They may crack slightly, but that’s sort of a necessary evil here. This dough doesn’t spread much, so the flattening helps the cookies to bake into a shape that lends itself to sandwiching. 

Fluffernutter Sandwich Cookies {Gluten-Free}And speaking of sandwiching…once the cookies are baked and cooled, make the filling. Cream together marshmallow fluff and shortening. Beat in some confectioners sugar, salt, vanilla, and hot water until a smooth, sticky filling forms. Load it into a zip-top plastic bag and snip off a corner.

Fluffernutter Sandwich Cookies {Gluten-Free}Pipe dime-sized dollops of marshmallow filling onto half of the cookies and top them with the rest of the cookies.

Fluffernutter Sandwich Cookies {Gluten-Free}Y’all. Y’ALL. These Fluffernutter Sandwich Cookies are SO GOOD. The cookies are chewy and peanut buttery and the filling is marshmallow magic. Together, they are rich, sweet, salty, gluten- and dairy-free, and irresistible!

Fluffernutter Sandwich Cookies {Gluten-Free}

Fluffernutter Sandwich Cookies {Gluten-Free}
makes about 2.5 dozen very small sandwich cookies

Cookies:
1 1/2 cups creamy-style peanut butter (not natural-style)
1 1/2 cups light brown sugar, packed
1 large egg + 1 large egg yolk, room temperature
1 teaspoon pure vanilla extract
2 tablespoons cornstarch
3/8 teaspoon baking powder

Filling:
4 oz marshmallow fluff (about 1 cup)
1/4 cup shortening,* room temperature
1/2 cup confectioner’s sugar
1/4 teaspoon Kosher or sea salt
1/2 teaspoon real vanilla extract
1 teaspoon hot water (from the tap is fine)

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

In a large mixing bowl, use an electric mixer to beat peanut butter and light brown sugar until combined. Mix in egg and yolk, followed by vanilla. Beat in cornstarch and baking powder.

Scoop dough in 1/2 tablespoon (1 1/2 teaspoon) increments and roll into balls. Place dough balls at least 1.5 inches apart on prepared pans and flatten lightly with your fingertips. Bake 6 minutes, until no longer shiny. Let cool ten minutes on the pans before removing to a rack to cool completely.

To make the filling, cream the marshmallow fluff and shortening with an electric mixer until light and fluffy. Beat in confectioner’s sugar and salt. Add in vanilla and hot water and mix on high until the filling is very fluffy.

Assemble sandwich cookies. Load filling into a piping bag or zip-top freezer bag and snip off a small corner. Pipe a dime-sized dollop onto the middle of the underside of one cookie. Top with a second plain cookie, with the underside filling-side-in. Repeat with all remaining cookies.

Cookies will keep very well covered at room temperature for up to a week.

Note:

You may use an equal volume of softened butter in place of shortening. This will mean that your cookies are no longer dairy-free.

Fluffernutter Sandwich Cookies {Gluten-Free}