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Moss Sandwich Cookies
Credit:
Pernille Loof
Recipe Summary
prep: 35 mins
total: 2 hrs 20 mins
Yield: Makes 35
Ingredients
Ingredient Checklist
1 1/4 cups unbleached all-purpose flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 1/2 sticks unsalted butter, room temperature
1/2 cup confectioners’ sugar
1 tablespoon pure vanilla extract
Dark-green gel-paste food coloring, such as Wilton in Moss Green
1/4 cup store-bought or homemade dulce de leche
Gallery
Moss Sandwich Cookies
Credit:
Pernille Loof
Recipe Summary
prep: 35 mins
total: 2 hrs 20 mins
Yield: Makes 35
Gallery
Moss Sandwich Cookies
Credit:
Pernille Loof
Moss Sandwich Cookies
Credit:
Pernille Loof
Moss Sandwich Cookies
Recipe Summary
prep: 35 mins
total: 2 hrs 20 mins
Yield: Makes 35
Recipe Summary
prep: 35 mins
total: 2 hrs 20 mins
Yield: Makes 35
prep: 35 mins
total: 2 hrs 20 mins
prep:
35 mins
total:
2 hrs 20 mins
Yield: Makes 35
Makes 35
Ingredients
Ingredients
- 1 1/4 cups unbleached all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon kosher salt
- 1 1/2 sticks unsalted butter, room temperature
- 1/2 cup confectioners’ sugar
- 1 tablespoon pure vanilla extract
- Dark-green gel-paste food coloring, such as Wilton in Moss Green
- 1/4 cup store-bought or homemade dulce de leche
Directions
In a medium bowl, whisk together flour, cornstarch, and salt. In a stand mixer bowl fitted with paddle attachment, beat butter with sugar on medium speed until light and fluffy, 2 minutes. Beat in vanilla. Reduce speed to low and gradually add flour mixture; beat until combined. Tint dough with food coloring until deep green. Divide dough in half; shape each piece into a disk. Cover tightly with plastic wrap and refrigerate until firm, at least 1 hour.
Preheat oven to 350°F, with racks in upper and lower thirds. Line 2 baking sheets with parchment. Working with one disk at a time, scoop teaspoons of dough, roll into balls, and place on baking sheets, about 1 inch apart. Flatten cookies slightly with a spatula.
Bake, rotating sheets halfway through, until edges are just set, 10 to 12 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. (Baked cookies can be stored in an airtight container at room temperature up to 3 days.)
Crush 6 cookies until finely ground. With an offset spatula, spread 1/2 teaspoon dulce de leche each on flat sides of half of remaining cookies; sandwich with other half. Refrigerate until firm, 30 minutes. Sprinkle tops with crushed cookie “moss.” (Filled cookies are best eaten the same day.)
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Moss Sandwich Cookies
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Reviews:
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Most Helpful
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All Reviews for Moss Sandwich Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
