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Read the full recipe after the video.
Recipe Summary
Yield: Makes about 6 dozen
5067_121709_cookies.jpg
Ingredients
Ingredient Checklist
1 1/2 cups unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs
1 teaspoon salt
2/3 cup evaporated milk
1 tablespoon pure vanilla extract
1 vanilla bean, split and scraped (optional)
5 cups all-purpose flour, plus more for pressing cookies
Coarse sanding sugar, for rolling
Chocolate Fudge Filling
Cook's Notes
Cookies can be kept in an airtight container at room temperature for 2 to 3 days.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 6 dozen
5067_121709_cookies.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 6 dozen
Recipe Summary
Yield: Makes about 6 dozen
Yield: Makes about 6 dozen
Makes about 6 dozen
5067_121709_cookies.jpg
5067_121709_cookies.jpg
Ingredients
Ingredients
- 1 1/2 cups unsalted butter, room temperature
- 1 3/4 cups sugar
- 2 large eggs
- 1 teaspoon salt
- 2/3 cup evaporated milk
- 1 tablespoon pure vanilla extract
- 1 vanilla bean, split and scraped (optional)
- 5 cups all-purpose flour, plus more for pressing cookies
- Coarse sanding sugar, for rolling
- Chocolate Fudge Filling
Directions
In the bowl of an electric mixer fitted with the paddle attachment, mix together butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs and salt; mix to combine. Add evaporated milk, vanilla extract, and vanilla bean seeds, if using; mix to combine.
Reduce speed to low; slowly add flour. Mix until just combined; do not overmix. Divide dough into 4 equal pieces and shape each piece into a disk. Cover tightly with plastic wrap. Transfer to refrigerator and chill until firm, at least 1 hour.
Preheat oven to 350 degrees. Line two baking sheets with nonstick baking mats or parchment paper.
Working with one disk at a time, form dough into 1-teaspoon-sized balls. Roll each ball in sanding sugar and place on prepared baking sheet, about 2 inches apart. Lightly dip the bottom of a drinking glass in flour and gently press down on ball to flatten slightly. Transfer baking sheets to oven and bake until puffy, but still soft, 8 to 10 minutes. Let cool slightly on baking sheets before transferring to a wire rack to cool completely.
Using a small offset spatula, carefully spread about 1 teaspoon filling on the flat side of one cookie; top with another cookie to make a sandwich. Repeat process with remaining filling and cookies.
Cook's Notes
Cookies can be kept in an airtight container at room temperature for 2 to 3 days.
Cook’s Notes
Cookies can be kept in an airtight container at room temperature for 2 to 3 days.
Reviews (4)
Add Rating & Review
6 Ratings
5 star values:
4
4 star values:
1
3 star values:
1
2 star values:
0
1 star values:
0
Reviews (4)
Add Rating & Review
6 Ratings
5 star values:
4
4 star values:
1
3 star values:
1
2 star values:
0
1 star values:
0
Add Rating & Review
6 Ratings
5 star values:
4
4 star values:
1
3 star values:
1
2 star values:
0
1 star values:
0
6 Ratings
5 star values:
4
4 star values:
1
3 star values:
1
2 star values:
0
1 star values:
0
6 Ratings
5 star values:
4
4 star values:
1
3 star values:
1
2 star values:
0
1 star values:
0
- 5 star values:
- 4
- 4 star values:
- 1
- 3 star values:
- 1
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
12/06/2010
I made these last year for Christmas and they were soooo yummy. I'm thinking about making them again this year. Nutella WOULD be a tasty time-saving tip!
Martha Stewart Member
Rating: Unrated
12/21/2009
Also, this is a huge batch- probably designed to use the whole can of evaporated milk. You may want to work out the kinks before making the whole recipe.
Martha Stewart Member
Rating: Unrated
12/21/2009
I found the filling to be too soft (try less evaporated milk) and the cookies to be too hard (they start to brown very quickly and need to come out while still soft). I'm disappointed. The dough, however, was the best ever. Mmmm....
Martha Stewart Member
Rating: Unrated
12/17/2009
Might substitute Nutella for the chocolate filling.
Will make it that much easier.
Martha Stewart Member
Rating: Unrated
12/06/2010
I made these last year for Christmas and they were soooo yummy. I'm thinking about making them again this year. Nutella WOULD be a tasty time-saving tip!
Rating: Unrated
Rating: Unrated
12/21/2009
Also, this is a huge batch- probably designed to use the whole can of evaporated milk. You may want to work out the kinks before making the whole recipe.
I found the filling to be too soft (try less evaporated milk) and the cookies to be too hard (they start to brown very quickly and need to come out while still soft). I'm disappointed. The dough, however, was the best ever. Mmmm....
Rating: Unrated
12/17/2009
Might substitute Nutella for the chocolate filling.
Will make it that much easier.
All Reviews for Sparkling Vanilla Sandwich Cookie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sparkling Vanilla Sandwich Cookie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
