Delicate Vanilla Sandwich Cookies

Who else loves sandwich cookies?!
I was craving something sweet, so I created these delicate vanilla sandwich cookies, which combine butter-y vanilla-almond cookies and a creamy pudding-filling. The cookies and the filling is just the right amount of sweetness -and perfect for an afternoon tea or coffee.

Recipe for 12 delicate vanilla sandwich cookies

• 200 grams of flour
• 50 grams of almond flour
• 1 tsp of baking powder
• 2 packages of vanilla sugar or 15 grams of sugar+1 tsp of vanilla extract
• 65 grams of sugar
• 125 grams of soft Butter
• 1 egg
• A pinch of salt
• optional: a little bit of lemon zest

Combine everything into a dough and store it in the fridge for 30 minutes at least. You could easily store it longer or even over night. In the meantime, get started on the pudding filling.

Pudding filling

• 125 ml of milk
• 1 Tbsp of cornstarch
• 1 egg yolk
• 1 tsp of vanilla extract
• 2 packages of vanilla sugar

Add all of this into a pot and boil it until the pudding firms up.

• 150 grams of soft butter
• 100 grams of powdered sugar

You still need soft butter and powdered sugar for a butter cream, when the pudding has cooled down a little bit. We’ll get to that, later…

Preheat the oven to 190 degrees and line your baking sheets with parchment paper. After the time in the fridge: Roll out the dough on a floured surface —about 1 cm thick. Use cookie cutters to cut out the same shape two times, so these can be put together-after baking. I even used some with little hearts in the middle, so the frosting is visible on top 😋

Bake for 9-11 minutes. The cookies should just barely turn brown.

Then prepare a buttercream:
Mix the butter and the powdered sugar together and fold the pudding into this. You can transfer this into a piping bag and pipe it on one cookie and set the second one on top.

Store these in an airtight container- in the fridge- due to the buttercream.

I hope you enjoy these!!
Love and happiness,
Sue