Every year during the holiday season, I see it as a time to experiment with new recipes. It’s fun trying new things and having your family and friends be your taste testers.
This recipe is exactly that. I also wanted to omit eggs. They came out beautifully. Lightly spiced with nutmeg and cinnamon, with a sweet tartness from the strawberry preserve. These are defiantly one of my favorite sandwich cookies.
This recipe needs to be made ahead of time in order to allow the dough to chill for at least 2hrs- overnight in the refrigerator.
Here is the ingredient list:
1c unsalted softened butter (or shortening)
1c white sugar
1c brown sugar
1/4c milk (I used almond milk)
1/3c applesauce (or 2eggs)
1t vanilla extract
3 1/2c all purpose flour
1t baking soda
1t baking powder
6T Strawberry preserves or more as needed
Prep time: 60mins
Cooking time: 15mins
Ready: 3hrs 15mins
With an electric mixed blend the softened butter with the sugar and vanilla. Add in the milk and applesauce.
In a medium bowl, shift together the flour, salt, baking powder, baking soda, nutmeg, & cinnamon.
Mix in the flour into the butter mixture until fully incorporated. Wrap with plastic and put into the refrigerator for 2 hours or overnight. The dough must be fully chilled.
Preheat the over to 350 degrees F (175 degrees C).
After dough has chilled, roll out onto a floured surface to about 1/8″ thickness. Cut pairs of each shape to make sandwich cookies. Each is a top and bottom. Set aside the tops to be cut into again.
Use a small cookie cutter to make window in the top cookie. Spread strawberry preserve onto bottom cookie. Put top cookies on top of bottom cookies.
On a parchment lined cookie sheet lay the cookies about 1″ part.
Printable recipe card:
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