Double-Berry Sammies
If you're the kid who requested the corner slice of birthday cake (with roses!), these ultrasweet Double-Berry Sammies are for you. Crispy sugar cookies sandwich strawberry buttercream and blueberry jam. The recipe comes from Christy Augustin of St. Louis Pint Size Bakery and Coffee. (Yes, it's as tiny and cute as the name would indicate.)
Ingredients
Directions
Vanilla Bean Sugar Cookies:
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In a small bowl, whisk together the flour and baking powder; set aside. In a large bowl, combine 1 cup butter, the granulated sugar and 1 teaspoon kosher salt. Using the tip of a small sharp knife, split vanilla beans lengthwise and scrape seeds into the bowl. Beat with an electric mixer on medium speed until light and fluffy. Add the eggs and 1 teaspoon vanilla, beating until just combined. Add the flour mixture, beating on low speed just until combined.
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Form dough into 60 balls (about 2 teaspoons each) and place on a baking sheet lined with parchment paper. (If desired, roll balls in colored sugar first.) Freeze for 20 minutes. Meanwhile, preheat oven to 375°.
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Arrange chilled balls 2 inches apart on baking sheets lined with parchment paper and bake for 10 to 12 minutes, until edges are just set. (Centers should still be soft.) Transfer to a rack; cool completely.
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For buttercream: In a large bowl, beat the remaining 1 cup butter, the powdered sugar, the remaining 1/4 teaspoon kosher salt and the remaining 1 teaspoon vanilla on medium speed until light and fluffy. Add strawberry jam and beat on high for 2 minutes. Add enough milk, 1 teaspoon at a time, for the buttercream to reach a soft, creamy consistency.
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To assemble: Leaving a small border, spread about a teaspoon of blueberry jam on the undersides of half the cookies and about 2 tablespoons of buttercream on the undersides of the rest. Gently sandwich one of each cookie together and chill until firm, about 20 minutes or up to 4 days.