cream filled cookies“Spring Ahead, Fall Behind”—that’s the old saying to help us remember what to do with our clocks on Daylight Savings. Although Daylight Savings gave us an extra hour yesterday, it had its negative side, too, such as it now gets dark sooner and the cold winter air starts to settle in. If you’re not quite ready to build a fire in your fireplace or crank up the thermostats to your heaters or furnace, a good way of adding some extra heat in your home is to cook or bake in the oven. It puts off some heat to help take the chill off while also preparing your meal or snack. Here’s a special treat you can make with the help of Rainy Day Foods. Just add some fall colored sprinkles like brown and orange, and these cream-filled cookie sandwiches become a perfect snack for the fall season.

Start by preheating the oven to 350 Degrees. Then in a small bowl, gently stir together 3 cups of flour, 1 teaspoon of baking soda, and ½ teaspoon salt.
In another bowl, blend together 1 ¾ cups of sugar, ¼ cup brown sugar, 1 cup of softened butter, 1 large egg, and 1 teaspoon of vanilla extract.

[caption id="attachment_2530" align="aligncenter" width="300"]combine the ingredients combine the ingredients[/caption]

Once blended into a smooth mixture, slowly add in the flour mix a little bit at a time. Fold in desired amount of fall sprinkles.

[caption id="attachment_2531" align="aligncenter" width="300"]add fall colored sprinkles add fall colored sprinkles[/caption]

On a clean countertop, lay out a sheet of wax paper, taping down the edges. Then ball up your cookie dough and put it on the wax paper. Lay out a second sheet of wax paper on top of the cookie dough. Roll out dough with a rolling pin.

Use a cookie cutter to get the cookies the same size. On a greased cookie sheet, drop cookie dough into place. Bake for 7-9 minutes. Set aside to cool.

[caption id="attachment_2532" align="alignleft" width="150"]roll out the cookie dough roll out the cookie dough[/caption] [caption id="attachment_2533" align="alignleft" width="150"]cut out round cookie shapes cut out round cookie shapes[/caption]

While the cookies cool, make the cream filling.

Blend together 6 tablespoons of softened butter, 2 ounces of cream cheese, 1 cup powdered sugar , and ½ teaspoon of vanilla extract. You can also add just a hint of dutch baking cocoa if you have a chocolate craving to satisfy.

[caption id="attachment_2534" align="aligncenter" width="300"]make the cream filling make the cream filling[/caption]

Once the filling is smooth and fluffy, lightly frost one side of one cookie, then top with another cookie that’s about the same size.

[caption id="attachment_2535" align="alignleft" width="150"]make sandwiches with the baked cookies make sandwiches with the baked cookies[/caption] [caption id="attachment_2536" align="alignleft" width="150"]add cream filling and top with another cookie add cream filling and top with another cookie[/caption]

If you don’t plan on eating them all at once, I would recommend refrigerating the frosting and putting the cookies into an airtight container to keep them soft.




[caption id="attachment_2537" align="aligncenter" width="300"]Delicious Cream filled Sandwich Cookies Delicious Cream filled Sandwich Cookies[/caption]

Contributed by Angelia Kunz