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Celebrate your inner child with these Cinnamon Sandwich Cremes. Lightly spiced cookie rounds held together with creamy frosting… well, that’s enough to make me feel like I’m five years old again! These cookies freeze well, if you have the willpower to save them.
Ingredients (makes about 80 small cookie rounds, for 40 Cinnamon Sandwich Cremes)
1 cup real butter
1 1/2 cups brown sugar
2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
2 generous tablespoons cinnamon
For the icing:
2 tablespoons butter, softened
2 cups powdered sugar
2 tablespoons milk
1/4 teaspoon ground cloves
Step 1) Cream together butter and brown sugar. Add egg and mix well.
Step 2) Add flour, baking powder, salt, and cinnamon. Mix by hand; dough will be stiff.
Step 3) Chill dough for at least one hour before rolling 1/4 inch thick on a floured surface. Cut dough into 2 inch circles, and carefully transfer to greased baking sheets.
Step 4) Bake in preheated 350 degree oven for 10 minutes. Cool on a wire rack.
Step 5) While cookies are cooling, blend together butter, powdered sugar, ground cloves, and milk to make icing. Spoon 1/4 cup of icing into a plastic sandwich bag, and snip a tiny corner from the bag to make a homemade pastry bag. You should be able to easily squeeze icing from the bag and onto the bottoms of half of the cookie circles. Top with a second cookie circle; bottoms of cookies should be on the inside, by the frosting. If the icing is too thick, add a bit more milk. If the icing is too thin, add a bit more powdered sugar.
- For Cinnamon Vanilla Sandwich Cremes, omit ground cloves from icing. Instead, scrape the seeds from 1/2 of a vanilla bean into the icing. Delicious!
- For Cinnamon Ice Cream Sandwiches, omit the icing altogether. Instead, spread 1 tablespoon of cinnamon flavored ice cream in between each pair of cookies. Freeze immediately. Make sure ice cream sandwiches are quite firm before serving.