Sugar Sandwich Cookies

Yesterday was cellulite. Today is cookies. Are you catching the vicious cycle?

I digress. As a woman that is approximately 1.87% Irish, I honored my heritage this past weekend with green sandwich cookies. Although food coloring sort of definitely freaks me out, I sucked it up in honor of St. Patty's day and green leprechauns everywhere. The cookies were chewy, the frosting was sweet and the bf informed me that they taste better chilled. You decide.

Sugar Sandwich Cookies (adopted from Martha Stewart)

makes 48 individual cookies or 24 sandwich cookies

INGREDIENTS:

Cookies

2 cups flour

1/2 tsp baking powder

1/4 tsp salt

1 stick butter, softened

1 cup sugar

1 egg

1 tsp vanilla extract

*optional: food coloring

Frosting Filling

1 stick butter, softened

2 1/2 cups powdered sugar

1/3 cup granulated sugar

2 tsp vanilla extract

1-2 tbsp milk, if needed

TO MAKE COOKIES:

In a bowl, whisk together flour, baking powder and salt and set aside. Beat butter and sugar with a mixer on medium speed until light and fluffy (about 3 minutes). Beat in egg and vanilla. *Optional: add in desired food coloring (I used green for St. Patrick's Day). Reduce speed to low and gradually add flour mixture, beating until just incorporated.

Dive the dough into 3 or 4 pieces, flatten each piece into a disk and waro in plastic wrap. Chill in the fridge for at least an hour and up to overnight. Bring to room temperature (about 15-20 minutes) before rolling.

Preheat the oven to 350 degrees. Roll out each disk on a floured surface until just under 1/4 inch thick and cut out desired cookie shapes. (I used an empty can to cut out my circles, you can use whatever shape you want). Place cookies on parchment-lined baking sheets and freeze until very firm, about 15 minutes. Bake until barely golden brown around the edges, about 8 minutes. Allow to cool completely on sheet before frosting.

TO MAKE FROSTING FILLING:

Beat butter with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add powdered and granulated sugars gradually, beating until thoroughly combined. Beat in vanilla. If filling is too thick to spread, beat in milk, 1 tbsp at a time, until spreadable.