Christmas Shortbread Sandwich Cookies are a fun and easy Christmas cookie recipe. Buttery shortbread with red and green vanilla buttercream filling looks so festive. They simply scream Christmas. These are Santa approved cookies for sure!
- 2 cups all-purpose flour
- 1 cup unsalted butter-room temperature
- 1/3 cup heavy cream
- 1/3 cup granulated sugar
- 1/3 cup butter-softened
- 1 cup powdered sugar
- 1 1/2 teaspoons vanilla
- 1 Tablespoon heavy cream
- In a mixing bowl place flour. Cut 1 cup butter into the flour. You can do it coarsely. It will be dry and sandy.
- Next, mix in the heavy cream. It mogt look dry at first, but it will come together. Shape the dough into a disk, wrap with foil and chill for at least an hour.
- When raedy to bake preheat the oven at 375 F. Line baking sheets with parchment paper and set aside Lightly flour your countertop and roll your dough out to 1/8″ thickness. Cut into 1 ½ -inches circles.
- Put the granulated sugar into bowl and coat the rounds on each side so they are covered in sugar. You have to coat it in sugar generously, since, ther is no sugar in the dough. I use a water and ligtly brush the edges of a cooke to help the sugar stick well.
- Arrange cookies on a cookie sheet. The cookies won’t spread so you can arrange them less than an inch apart.
- Bake for 8-10 minutes or until slightly puffed. Coll them on a cookie sheet.
- When the cookies are completely cooled make the filling.
- Beat softened butter with powdered sugar and vanilla. Add a Tablespoon of heavy cream and mix until smooth and creamy. If the filling too thin add just a little bit more powdered sugar, and if it’s too thick add a few drops of heavy cream.
- Next divide the filling in two equal parts and add red food coloring in one part and green in the second.
- Place the filling in a zip-lock bag , cut off the corner and pipe the filling onto the cookie. Place another cookie on top and getly press to stick together well.