Who doesn’t like sandwich cookies? Kids love sandwich cookies. What fun it is to twist them open and lick out the middle.
Okay, big kids like me like them too!
This month Fill The Cookie Jar is sending the kids off to school with cookies in their lunchbox and maybe a few for after school treats. Of course we get stash a few to enjoy for later.
Thank you Cynthia Landrie from Feeding Big at http://FeedingBig.com for hosting this fun event!
I had a hard time coming up with a name for these cookies. Here’s why.
The cookie dough is a take on rolled spice cookies. These gems taste like a cross between molasses cookies and gingerbread. Soft but not crumbly. These rollouts make good sandwich cookies!
Next I needed to figure out what to stuff them with that didn’t need refrigeration. Peanut butter would taste yucky (yes, I say yucky) with the flavor profile. Same problem with fruit spreads.
I found a jar of Biscoff tucked in the back out my pantry. I bought it then I had no idea what to make with it. The jar was long forgotten but still not expired. Perfect filling. A cookie layer between two cookies. Cookielicious!
Ingredients
- 1/3 cup shortening
- 1/3 cup brown sugar
- 1 egg
- 2/3 cup molasses
- 1 teaspoon vanilla
- 2 3/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 14-ounce jar Biscoff spread
- 1 cup chocolate melts and teaspoon shortening or 1 cup semi sweet chips
Instructions
- Cream together shortening, brown sugar, egg, vanilla and molasses.
- Sift together flour, soda, salt and cinnamon. Add to wet ingredients.
- Form into soft dough. Refrigerate for one hour.
- Roll out dough to 1/4-inch thickness and cut into 3-inch rounds. Bake at 350 for 5 to 8 minutes until cookies are set. Do not overbake.
- Cool on rack.
- Spread one with about 1 teaspoon biscoff spread.
- Top with another cookie. Drizzle with melted chocolate if desired.
Enjoy these delicious back to school cookie ideas from The Cookie Jar!
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