Best Tiny Tim Sandwich Cookies Recipes
MINI CHOCOLATE CHIP SANDWICH COOKIES
I love baking cookies to give as gifts to my family and friends. I created this recipe for my annual holiday cookie platter and it received rave reviews from both children and adults. If the buttercream doesn't come together after all of the butter has been incorporated, add some shortening one tablespoon at a time until the mixture starts to transform. -Julie Thomas, Saukville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 5 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips. Chill dough for 1 hour., Shape teaspoonfuls of dough into 1-inch balls. Place 1-1/2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile, for filling, split vanilla bean lengthwise. Using a sharp knife, scrape seeds from center into top of a double boiler over simmering water; discard bean. Add egg whites, granulated sugar and vanilla extract. Whisking constantly, heat mixture until sugar is dissolved and a thermometer reads 160°, 8-10 minutes. Transfer to a stand mixer fitted with a whisk attachment., Whisk egg white mixture on high until it cools to room temperature, 8-10 minutes. Reduce speed to medium; gradually add butter, 1 tablespoon at a time, beating well after each addition. Increase speed to high; beat until smooth., To assemble, transfer filling to a reusable pastry bag. Pipe about 1 teaspoon on bottoms of half of the cookies; cover with remaining cookies. Store in airtight containers.
Nutrition Facts : Calories 120 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 67mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
MINI PEANUT BUTTER SANDWICH COOKIES
Peanut butter lovers go nuts for these rich little sandwich cookies. On a hot day, sandwich ice cream between the cookies instead of frosting. It cools you right down. -Keri Wolfe, Nappanee, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening, peanut butter and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until set, 11-13 minutes. Remove from pans to wire racks to cool completely., In a small bowl, beat peanut butter, milk and vanilla until blended. Beat in confectioners' sugar until smooth. Spread filling on bottoms of half of the cookies; cover with remaining cookies. Freeze option: Freeze unfilled cookies in freezer containers. To use, thaw cookies and fill as directed.
Nutrition Facts : Calories 240 calories, Fat 11g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 145mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
QUICK CHOCOLATE SANDWICH COOKIES
These cookies freeze well, so it's easy to keep some on hand for last-minute munching. In summer, I often make them larger to use for ice cream sandwiches. -Mary Rempel, Altona, Manitoba
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake mixes, oil and eggs until well blended. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Do not flatten. , Bake at 350° until set, 8-10 minutes. Cool for 5 minutes before removing to wire racks (cookies will flatten as they cool). , In a small bowl, beat cream cheese and butter until fluffy. Beat in sugar and vanilla until smooth. Spread or pipe filling on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.
Nutrition Facts : Calories 188 calories, Fat 11g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 149mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
TINY TIM'S TIDINGS OF JOY COOKIES
Very, VERY old recipe, so old it's literally crumbling in my hands on the fragile yellowed paper it's scribbled on. A keepsake. Happy Holidays and Merry Christmas! (**Great recipe for teaching kids how to bake.)
Provided by Kelly Williams @WildfloursCottageKitchen
Categories Cookies
Number Of Ingredients 10
Steps:
- Tiny Tim says to his friends: Take the butter out of the icebox. Let it get soft. Get the oven temperature to 375 degrees. Grease the cookie sheets.
- Get a small bowl and a strainer. Open the can of pineapple and dump the pineapple into the strainer. Let the syrup drip into the bowl. Set aside.
- Get a large mixing bowl and measure the soft butter into it. Pack the brown sugar into a measuring cup and pour it over the butter. Cream the butter and sugar together.
- Now get a cup. Break the egg into the cup and then pour it into the mixing bowl with the creamed mixture. Measure out 3 Tbl. of the pineapple syrup and pour it over the egg. Beat everything together with a mixing spoon. Beat it well. Do not leave any lumps of sugar in the batter. Set the mixing bowl aside.
- Measure the flour, the baking powder, and the salt into a sifter. Sift them into a bowl. Add the sifted ingredients to the egg mixture. Stir slowly. Stir until the white flour is all mixed into the batter.
- Dump in the crushed pineapple, the butterscotch bits, and the nuts. (If you have whole walnuts, break them into bits before you add them.) Stir it all into the batter.
- Shape and bake the cookies. Use an "eating" teaspoon. One full teaspoon of batter makes one cookie. Dip the spoon into the batter and push the batter off onto the greased cookie sheet. These cookies spread out as they bake, so leave plenty of room around each cookie. Put a cherry in the middle of each cookie. Now they are ready for the oven. They will be done in 10 or 12 minutes. In the meantime, you can get another batch ready if you have another cookie sheet.
- Time's up! Take the cookie sheet out of the oven. Carefully lift the cookies off with a spatula. (They will be VERY soft.) Put them on a wire rack to cool. They look delicious! They smell delicious! Fit for a king. "God bless us, everyone!" ~Tiny Tim
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