Everyone should be a fan of sandwich cookies. Why? You get two treats disguised as one (plus a delicious filling in the middle), and who’s going to argue with that? Temple Bar’s Bar Manager Jenn Harvey — who formerly worked as pastry chef — offers up a favorite from her childhood.
“Christmas is huge in my family. My mother starts her holiday baking right after Thanksgiving; she fills dozens of cookies tins and makes beautiful platters for all her friends and neighbors,” said Harvey. “I can trace my love of baking back to a warm house sitting next to a counter top covered in flour and the smell of cookies baking. These days, no matter how busy my Decembers are, I make sure to carve out enough time to do my own share of the baking, using plenty of my mother’s recipes and adding some of my own as well to share them with my friends and family.”
In medium bowl, mix flour, 1 cup butter and the whipping cream with spoon. Cover and refrigerate about 1 hour or until firm.
Heat oven to 375°F. Roll one-third of dough at a time 1/8 inch thick on lightly floured surface. (Keep remaining dough refrigerated until ready to roll.) Cut into desired shapes with 1 1/2-inch cookie cutters.
Generously cover large piece of waxed paper with granulated sugar. Transfer cutouts to waxed paper. Turn each cutout to coat both sides. Place on parchment lined cookie sheet. Prick each cutout with fork about 4 times.
Bake 7 to 9 minutes or just until set but not brown. Remove from cookie sheet to wire rack. Cool completely, about 1 hour.
Meanwhile, mix all creamy filling ingredients until smooth. Add a few drops water if necessary. Spread about 1/2 teaspoon filling between bottoms of pairs of cookies.