Shamrock Sandwich Cookies

  1. Preheat oven to 375 degrees.
  2. Line baking sheet with parchment paper, with pencil side down.
  3. Beat butter and sugar in mixing bowl on medium high speed until light and fluffy, about 2-3 minutes.
  4. Add egg and beat until well incorporated.
  5. Mix in vanilla and corn syrup and beat about 30 seconds more.
  6. Combine flour, cocoa, baking powder and salt in a small mixing bowl.
  7. Add 1/3 of the mix to the batter and beat on low speed until just incorporated.
  8. Add 1/2 of the buttermilk and beat until just incorporated.
  9. Repeat with another 1/3 of the flour mix and the rest of the buttermilk and finally the last 1/3 of the flour mix.
  10. Scrape sides of the bowl as needed.
  11. Finally add food coloring, start with about 1/2 and mix until the color is uniform but do not over beat.
  12. Transfer batter to a piping bag fitting with a large round tip and pipe onto parchment paper.
  13. Bake about 8 minutes until the cookies are set.
  14. Cool about 5 minutes on the pan and then transfer to a wire rack to cool completely.
  15. Beat cream cheese and butter on medium high speed until smooth and fluffy, about 3 minutes.
  16. Add in vanilla and beat about another minute.
  17. Add powdered sugar, 1 cup at a time beating on low until incorporated.
  18. Transfer to a piping bag and pipe onto back of 1/2 the cookies.

unsalted butter, light brown sugar, egg, vanilla, light corn syrup, flour, cocoa powder, baking powder, salt, buttermilk, coloring, cream cheese, unsalted butter, vanilla, powdered sugar

Taken from www.food.com/recipe/shamrock-sandwich-cookies-475561 (may not work)

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