This is the advanced version of Cookie Recipe #3-Snickerdoodles. The creamy filling completes the cinnamon and sugar cookies. You may either use recipe #3 or use a pre-packaged container of refrigerated sugar cookie dough.
Ingredients: 3 T. granulated sugar, 1 1/2 t. ground cinnamon, 1 16 1/2-ounce package refrigerated sugar cookie dough (or use recipe #3 from 1-5-10). Filling: 1 8-ounce package cream cheese, softened, 3 tablespoons honey, 3 tablespoons raisins, golden or regular (optional).
Instructions: Preheat oven to 375 degrees. In a small bowl, combine sugar and 1 teaspoon of the cinnamon; set aside. Shape cookie dough into 3/4-1 inch balls; roll in cinnamon/sugar mixture to coat. Place balls 1 inch apart on ungreased baking sheets.
Bake in preheated 375 degree oven 7-9 minutes or just until edges are firm. Transfer cookies to wire racks to cool.
Make filling: In medium bowl, combine cream cheese, honey and the remaining 1/2 teaspoon cinnamon. Beat with a wire whisk until smooth. If desired, stir in raisins.
Spread filling generously on the bottoms of half the cookies. Top with remaining cookies, flat sides down, pressing lightly together.
Makes about 24 sandwiches.
http://www.bhg.com/recipe/cookies/snickerdoodle-sandwiches/
Cookies Rule!!!
No comments:
Post a Comment