Go Back
Uncle Tom’s Spritz Sandwich Cookies
Print

Uncle Tom’s Spritz Sandwich Cookies

“The best dough I have found.” – Elizabeth Williams
Course Dessert
Servings 4 dozen cookies
Author Elizabeth Williams

Ingredients

DOUGH:

  • ⅔ cup sugar
  • 1 cup butter or margarine softened
  • 1 egg
  • ½ teaspoon salt
  • 2 teaspoons vanilla
  • 2¼ cups all-purpose flour

CHOCOLATE FILLING:

  • 1¼ cups butter at room temperature
  • 3½ cups powdered sugar
  • ¾ cup Dutch process cocoa powder
  • 1 teaspoon vanilla
  • ¼ cup heavy cream

Instructions

To make spritz dough:

  • Preheat oven to 400°F. In large mixer bowl, combine all ingredients, except flour. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Reduce speed to low. Continue beating, scraping bowl often, until well mixed, 2 to 3 minutes.
  • If dough is too soft, cover; refrigerate until firm enough to form cookies, 30 to 45 minutes.
  • Place dough into cookie press. (Elizabeth uses the straight-line disc for a ribbon effect.) Place cookies 1 inch apart on cookie sheets. Bake 6 to 8 minutes or until edges are lightly browned. Cool on rack.

To make filling:

  • In a mixer bowl, cream butter for 1 minute. Add other ingredients; mix 3 to 4 minutes on high speed.
  • Frost half of cooled cookies. Top with remaining cookies to form a sandwich cookie. Makes about 4 dozen cookies.