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Christmas Sugar Cookie Sandwich Cookies recipe from

Directions. Heat oven to 350degreesF. Open package of cookies; sprinkle cookies with sugar or glitter. Bake cookies as directed on package. Cool completely, about 10 minutes. For each sandwich.

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Cream the butter in the body of a stand mixer with the paddle attachment until smooth. Add the powdered sugar a little at a time until it is fully mixed in. Add the salt, vanilla, and milk. Stir to combine. Then, place the mixer on medium-high speed for 3 minutes or until the mixture is fluffy.

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Place 2 in. apart on parchment-lined baking sheets. Do not flatten. Bake until set, 8-10 minutes. Cool 5 minutes before removing to wire racks (cookies will flatten as they cool). In a small bowl, beat cream cheese until fluffy. Gradually beat in sugar and remaining 1/2 teaspoon mint extract until smooth. If desired, beat in food coloring.

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Step 3: Add ⅓ of the powdered sugar and the vanilla extract to the bowl with the butter. Beat on low until mixed in. Step 4: Slowly add the powdered sugar to the bowl and beat in. Once all the powdered sugar has been beaten into the butter increase the speed and beat for 1 minute.

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In the bowl of a stand mixer fit with the paddle attachment, add the softened butter, powdered sugar, milk, vanilla extract, and melted white chocolate. Beat on low speed, gradually increasing to high speed. Mix for 1 minute or until light and fluffy. Place the frosting into a piping bag fitted with a medium tip.

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Preheat oven to 350 degrees. Line 3 baking sheets with parchment paper and set aside. In a large bowl, use a hand or stand mixer to cream together the butter and sugar until light and fluffy.

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In the meantime, make the filling. In the bowl of a stand mixer (or with a hand mixer), cream the butter and salt until light and fluffy (This will take 3-5 minutes.) With the mixer on low, add the powdered sugar, 2 tablespoons of heavy cream, and vanilla. Then add the food coloring.

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Instructions. Preheat oven to 400°F (200°C). Line baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (227 grams) butter and ½ cup (60 grams) confectioners' sugar at low speed; slowly increase mixer speed to medium, beating until light and creamy, 3 to 4 minutes, stopping to scrape.

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Bake at 350° for 12-13 minutes or until edges are lightly browned. Remove to wire racks to cool. Spread jam over the bottom of half of the cookies; top with remaining cookies. In a large bowl, beat the butter, confectioners' sugar, vanilla and food coloring until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in.

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Heat the chocolate mixture in the microwave in 15 second increments, stirring in between, or according to package directions. Don't forget to scrape the side of the bowl.

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Instructions. To make the filling, place the powdered sugar, shortening, and salt in a medium bowl and mix until smooth (a hand mixer helps). It will be dry at first, but should come together. Stir in the add-ins for your desired flavor (using the color ingredients as needed to get the shade you desire).

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Peppermint Sandwich Cookies. Make an easy peppermint cookie filling with ready-to-spread vanilla frosting, peppermint candy and peppermint extract, and spread the filling between chocolate waters. You can make these cookies ahead and keep them in the refrigerator for up to 8 hours.

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Step-by-Step Instructions. In a medium mixing bowl, combine 2 cups of flour with 1 cup of softened butter using a pastry cutter. Add 1/3 cup heavy whipping cream and mix until a dough forms. Cover the bowl with plastic wrap and refrigerate for 2 hours (or until the dough is easy to handle).

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Place the dough in the center of the plastic wrap/cling film and pat it into a square. Wrap up tightly and chill for at least 30 minutes. Prepare for baking. Preheat the oven to 350°F / 180°C / gas mark 4. Line several cookie sheets (trays) with parchment paper (baking paper).

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Beat the cream cheese, butter and confectioners' sugar together in a large mixing bowl with a handheld mixer until light and fluffy, 2 to 3 minutes. Scrape down the bowl. Add the egg, vanilla and.

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In a mixing bowl, with the paddle attachment, combine butter, cream and flour. Mix will. Cover in plastic wrap and refrigerate for 2 hours or until dough is easy to handle. Divide dough into thirds; let one portion stand at room temperature for 15 minutes (keep remaining dough refrigerated until ready to roll out).