Vanilla Shortbread Sandwiches with Orange Buttercream #32 from Better Homes and Gardens December 2010 100 Best Cookies Periodical
At first when I was making these as I was rollng them out I thought I would never make them again. They were crumbly and didn't stick together very well during kneading BUT after finishing them I completely changed my mind. These cookies were gone within an hour after my husband got home from work--the orange in the cream makes them wonderful!!
2 teaspoons vanilla extract (divided) 3 Tablespoons granulated sugar
1 1/4 cup all purpose flour 1/2 cup butter
Orange Buttercream
Preheat oven to 325 degrees. In a large bowl stir together flour and sugar. Using a pastry blender, cut in butter and 1 teaspoon vanilla until mixture resembles fine crumbs and starts to cling. Knead until smooth and form into a ball. So again, mine were crumbly and I had a hard time creating much of a ball with the dough.
On a lightly floured surface, roll dough into a 8 by 6 rectangle. Very crumbly but it did create just enough dough to make the cookies as directed. Using a pastry wheel or a knife (I used a pastry wheel and they looked really pretty) cut into 24 2X1 inch rectangles. Place rectangles 1 inch apart on an ungreased cookie sheet (I lined mine with parchment paper).
Bake in preheated oven for 18-20 minutes (I only had to bake mine about 15 minutes) or until edges are firm. Cool on cookie sheet for 5 minutes, transfer to wire rack let cool.
Pipe or spread Orange Buttercream on bottoms of half the cookies. Top with remaining cookies, bottom sides down. Makes about 12 sandwich cookies. I decided to not make into sandwiches so that I could have 24 cookies-again, so yummy!
Orange Buttercream: In a large bowl beat 1/4 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup powdered sugar, 1 Tablespoon milk, 1/2 cup finely shredded orange peel and remaining 1 teaspoon vanilla. Beat until smooth. Beat in 1 and 1/2 cup additional powdered sugar and 1 Tablespoon milk to make filling of piping consistency. If needed add more powdered sugar or milk depending on constistency.
At first when I was making these as I was rollng them out I thought I would never make them again. They were crumbly and didn't stick together very well during kneading BUT after finishing them I completely changed my mind. These cookies were gone within an hour after my husband got home from work--the orange in the cream makes them wonderful!!
2 teaspoons vanilla extract (divided) 3 Tablespoons granulated sugar
1 1/4 cup all purpose flour 1/2 cup butter
Orange Buttercream
Preheat oven to 325 degrees. In a large bowl stir together flour and sugar. Using a pastry blender, cut in butter and 1 teaspoon vanilla until mixture resembles fine crumbs and starts to cling. Knead until smooth and form into a ball. So again, mine were crumbly and I had a hard time creating much of a ball with the dough.
On a lightly floured surface, roll dough into a 8 by 6 rectangle. Very crumbly but it did create just enough dough to make the cookies as directed. Using a pastry wheel or a knife (I used a pastry wheel and they looked really pretty) cut into 24 2X1 inch rectangles. Place rectangles 1 inch apart on an ungreased cookie sheet (I lined mine with parchment paper).
Bake in preheated oven for 18-20 minutes (I only had to bake mine about 15 minutes) or until edges are firm. Cool on cookie sheet for 5 minutes, transfer to wire rack let cool.
Pipe or spread Orange Buttercream on bottoms of half the cookies. Top with remaining cookies, bottom sides down. Makes about 12 sandwich cookies. I decided to not make into sandwiches so that I could have 24 cookies-again, so yummy!
Orange Buttercream: In a large bowl beat 1/4 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup powdered sugar, 1 Tablespoon milk, 1/2 cup finely shredded orange peel and remaining 1 teaspoon vanilla. Beat until smooth. Beat in 1 and 1/2 cup additional powdered sugar and 1 Tablespoon milk to make filling of piping consistency. If needed add more powdered sugar or milk depending on constistency.
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