Friday, January 25, 2013
Chocolate Sandwich Cookies
Chocolate Cut-Out Cookies (heart-shaped, of course!)
1/2 cup butter (1 stick) at room temperature
3-4 cups powdered sugar
1/3 cup pureed strawberries (fresh or frozen)
Make and cool the chocolate cookies. (Click here for my Chocolate Sugar Cookie Recipe.)
Make the Icing:
Add the strawberries, and mix well.
*Note: I prefer to use defrosted frozen strawberries for this. You will want to pour off the liquid before pureeing the strawberries to keep the icing from getting too watery.
Add more powdered sugar until the icing is relatively stiff. (Think the consistency of cookie dough. NOT like pudding or the thin icing you would spread on a cake.) I added about 3 1/2 cups total.
You want this icing to be thick or it will squish out when you take a bite.
Avoid overloading the cookie with icing, or it will just get really messy when you add the sprinkles, and when you eat it.
*Note: I recommend using a paper plate to make it easier to keep the sprinkles contained, and to be able to move the sprinkles back into a pile.
PS- The cookie at the top of the post actually has mint icing inside. I will share that recipe really soon. Those are super yummy, too!
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