The dough was perrrrfect and rolling it out was pretty easy. I used one of those linzer cutters since i wanted it to be pretty and whatnot. Overall, it was awesome!! The cookie had a nice crunch when i bit into it and the cream cheese filling was tangy (not necessarily in a bad spoiled way) and of course my jam/jelly/fruit preserve was delicious!! Speaking of the jam/jelly/fruit preserve i used, I have no clue what is it. My friend brought it back for me from Germany when she was visiting her boyfriend and his family. Its completely homemade from Patrick's mom's kitchen and i wish there was more!!
Butter Sandwich Cookies
recipe from The Cookie Calendar 2010
for the cookies:
2 1/2 sticks butter
3/4 cup superfine sugar
1 1/2 tsp vanilla extract
1/4 tsp salt
2 cups all-purpose flour
for the filling:
2/3 powdered sugar (or confectioner's sugar), sifted
3oz. cream cheese
4 TBsp fruit preserves
extra powdered sugar, to decorate
Preheat oven to 350F. Beat the butter less 2 TBsps, the sugar and the vanilla until creamy but not fluffy. Beat in the egg. Add salt and flour and mix to a smooth paste. Shape the dough into a flat round, wrap and refrigerate for 30 mins, or until firm.
Roll out the dough on a lightly floured surface 1/8in. thick, and cut out rounds. Place rounds on a parchment lined baking sheet. Bake 12-15 minutes. Cool on wire rack.
For the filling, beat the remaining butter and powdered sugar until the mixture is pale and soft (that totally did not work for me). Stir in the cream cheese. Spread half the cookies with preserves and the other half with cream cheese icing. Sandwich together and dust with powdered sugar.