"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Filled Sandwich Creams Recipe

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This recipe for Filled Sandwich Creams, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, October 31, 2005


1 c. firmly packed brown sugar
1 (12 ounce) can soft whipped white frosting
1/2 c. butter, softened
multi-colored nonpareils
1 egg

2 1/4 c. flour

1 c. milk

1/3 c. unsweetened cocoa

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Heat oven to 350 degrees. Combine brown sugar, butter and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed.

Drop dough by tablespoonfuls onto ungreased cookie sheets; spread, using back of spoon, into 1 1/2 inch circles. Bake for 6 to 8 minutes or until cookies are puffed and set. Cool completely.

For each sandwich cookie, spread about 2 tbsp. frosting onto bottom side of 1 cookie; top with second cookie, bottom side down. Squeeze together gently. Repeat with remaining cookies and filling. Immediatley roll edges of filling in nonpareils.




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