I absolutely adore the fall. Hands down, my favorite time of year. The temperature, the sounds, the colors, the events. It all comes together to achieve perfection.

Then I walk into my local Wal-Mart and it is completely ruined. Christmas decorations! Just seeing that stuff makes my anxiety level rise ten notches. So much for my calm, relaxed, sit-back-and-listen-to-the-leaves fall.

Since the retail industry has forced us into the “holidays” already, I wanted to help relieve a bit of that initial holiday tension. Here is my favorite holiday cookie. If you add it to your holiday cookie repertoire, your friends and family will fall at your feet to worship your cookie awesomeness.

Really!

These are perfect for the holidays because of their long shelf life, plus they are so elegant and decadent. The cookie part is light, flaky and melts in your mouth. The filling is completely to your liking. You can make your favorite frosting, or go the easy way like I do, and buy a tub at the store. The best part of these cookies? They are small, so you can eat 10 of them and not feel guilty 🙂

Melt-in-Your-Mouth Sandwich Cookies

Print Recipe

Yield: 30 cookies 1x

Ingredients

Scale

1 C butter, room temperature
1/3 C whipping cream
2 C flour
sugar
your favorite frosting

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Instructions

Preheat your oven to 375 degrees. In the bowl of your electric mixer fitted with the whisk, beat the butter and cream for about 5 minutes. Slowly add the flour until completely mixed.
Heavily sugar your work surface and place the dough on it. Roll to 1/8″ thick, being sure that your dough is not sticking to your counter. If it does stick, just add additional sugar to your base. If your rolling pin sticks, lightly flour the top of the dough. Once it is rolled out, sprinkle on additional sugar over the top of your dough.
Use a cookie cutter about the size of a milk cap and place the cut cookies on a ungreased cookie sheet. Prick the top of each cookie four times to keep them from getting bubbles. Bake for 9-10 minutes, and do not let them brown. Remove from the pan and allow to cool completely. Once they are cool, spread or pipe a dollop of frosting into the center bottom of one cookie and top it with another. Squeeze gently to bring the frosting out to the edges. Cookies last 2 weeks in an airtight container.