Holiday Jellied Sandwich Cookies

November has arrived and therefore the holidays are approaching! Time to get in some warm pajamas and curl up with some cookies and a good book. This simple recipe is delicious for the occasion!

Holiday Jellied Sandwich Cookies

Ingredients:

1 stick of unsalted butter

2 cup sugar

4 tbsp lemon zest (optional)

2 egg

1/2 tsp salt

3 cup flour

1/2 cup jam

Other items needed:

A mixer

A cookie sheet

A bowl

A spatula

A knife

Cling wrap

Tin foil

Measuring cups and spoons

Refrigerator

Circular cookie cutter (if you want perfectly round cookies)

Directions:

1. Beat butter, sugar, zest, eggs and salt into a bowl using your mixer

2. Slowly beat in flour

3. Roll dough into two round cylinders about the same size each

4. Cover the dough with cling wrap and leave in the refrigerator for at least an hour, overnight would be best

5. Preheat oven to 375 F, take dough out of the fridge and cut into 1/4 inch thick disks. (Note: I remolded some of my cookies edges so that they were fairly more round, a cookie cutter can fix any misshapen cookies if you want them to be perfectly round)

(Note: If you happen to have a small cookie cutter, you can cut the center out of some cookies so that the jam can show through on the finished assembled cookie)

6. Bake 7-10 minutes

7. Let cool

8. Add jam to the bottom of one cookie and stick together with the bottom of another cookie (so that both tops of cookies are on each outer side of the cookie)

Congratulations! You have now made delicious cookies to indulge yourself or impress your family with! Happy Holidays!

Watermelon Cookies

I had a really great time doing this recipe a few years ago (which is the photo above), so I decided to bake them again to share with you this cute watermelon cookie recipe! (All photos below this point)

Ingredients for Sugar Cookies:

3 Cups Flour

1 Tsp Baking soda

1 Tsp Baking powder

1/2 Tsp Salt

1 Cup Unsalted Butter

1 1/2 Cups Granulated sugar

2 Eggs

Red food coloring

Icing:

2 Tsp Milk

1 Cup Confectioners Sugar  

(May need more sugar for a thicker consistency)

Black or brown food coloring

**Also needed: A round cookie cutter, Green sprinkles/sugar crystal, Non-Stick spray, A blender/mixer, Two Ziploc bags and/or icing bags

To Make Watermelon Cookies:

In blender mix wet ingredients and sugar into a mixing bowl. Gradually add butter and flour into the mixture until in its a smooth but fairly thick mixture.

Add Red food coloring to make the cookie dough pink in color.

Roll out the cookie dough into a 1/2 inch thick sheet. Cut dough into rounds with round cookie cutter. Then proceed to cut the rounds into halves and place on your cookie sheet.

Bake in the oven at 350 degrees F for about seven to ten minutes, or until the bottoms are lightly browned.

Remember to spray your cooking sheet with non-stick spray so your cookies do not stick!

While the cookies are in the oven, prepare the icing.

Separate the icing into two bowls, one bowl containing 3/4s of the icing and the other with 1/4 of the icing (The measurements don't have to be exact) . With the 3/4 amount of icing bowl, leave it white (or you can dye it green, but I preferred to keep mine white). With the 1/4 amount of icing bowl dye the icing black (if you do not have black, mix all the colors that you do have together and you should get a dark brown color)

Once your cookies are out of the oven and cooled begin applying icing to the curved sides of the cookies. To do this take your Ziploc bag and cut a small hole in one of the bottom corners, fill the bag with your icing, and squeeze until you have consistent flow coming out of the hole. (Note: Hole size should be approx. 1/2 centimeter) Or you can use an icing bag.

Then proceed to dip the side of the cookies with the icing into the green sprinkles/sugar crystals. 

Once all the sides of the cookies are frosted and sprinkled, take the black icing and apply small tear drops all around the center on the cookie to look like watermelon seeds. This is were you will need your second Ziploc bag, cut a hole in the corner about the same size as you did with the last Ziploc bag (or you can use an icing bag). In order to make a teardrop shape you apply pressure to the bag until a small round dot has appeared on your cookie, then proceed to lightly pull forward. 

Congratulations, you now have wonderful Watermelon Cookies to impress your friends!