Santa Sandwich Cookies
Yield
24 servingsPrep
10 minCook
15 minReady
205 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine, softened |
|
| 1 | cup |
sugar
granulated |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 | cup |
rolled oats
uncooked, quick or oldfashioned |
|
| ¼ | teaspoon |
salt
optional |
|
| 16 | ounces |
vanilla frosting
|
|
| 1 | x |
food coloring
green or red, optional |
*
|
| 1 | x |
colored sugar crystals
|
* |
| 1 | x |
colored sprinkles
holiday colors |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine, softened |
|
| 237 | ml |
sugar
granulated |
|
| 5 | ml |
vanilla extract
|
|
| 414 | ml |
all-purpose flour
|
|
| 237 | ml |
rolled oats
uncooked, quick or oldfashioned |
|
| 1.3 | ml |
salt
optional |
|
| 462.4 | ml/g |
vanilla frosting
|
|
| 1 | x |
food coloring
green or red, optional |
*
|
| 1 | x |
colored sugar crystals
|
* |
| 1 | x |
colored sprinkles
holiday colors |
* |
Directions
Beat butter, sugar and vanilla until creamy.
In separate bowl, combine flour, oats and salt; mix well.
Add to butter mixture; mix well.
Divide dough in half.
Shape each half into a roll 2 inches in diameter and about 5 inches long.
Wrap in plastic wrap; chill at least 3 hours.
Preheat oven to 350℉ (180℃).
Unwrap one roll of dough; cut into ¼ inch slices.
Places slices about 1 inch apart on ungreased cookie sheets.
Repeat with remaining roll.
Bake 12 to 14 minutes or until edges are light golden brown.
Let cool 1 minute on cookie sheet; remove to wire rack.
Let cool completely.
Tint frosting with food coloring, if desired.
Spread frosting on bottom of one cooled cookie; top with second cookie.
Roll edge of frosting in decorations.
Repeat with remaining cookies.
Store tightly covered.
