Almond Sandwich Cookies



1 cup rolled oats

1 cup sugar

2 tablespoons all-purpose flour

1 teaspoon ground cardamom

1/4 teaspoon salt

1/4 teaspoon baking powder

1  egg, slightly beaten

1/2 cup butter, melted

1 teaspoon vanilla

1 cup slivered almonds


Vanilla Cream:

1/3 cup butter, softened

1-3/4 cup confectioners sugar

1 teaspoon vanilla


 Preheat oven to 325 degree F. Line a cookie sheet with parchment paper, or line cookie sheet with foil and lightly coat with nonstick cooking spray; set aside.

In a large mixing bowl combine oats, sugar, flour, cardamom, salt, and baking powder. In a medium bowl whisk together the egg, butter, and vanilla until well combined. Add egg mixture to the flour mixture; stir until well combined. Add the almonds and stir until evenly distributed.

Drop level teaspoons of dough 3 inches apart on prepared cookie sheet. Bake for 10 to 12 minutes or until edges are brown. Let cookies cool completely, then peel from parchment paper or foil. Repeat with remaining dough.

For each sandwich cookie, spread bottom side of a cookie with a rounded teaspoon of Vanilla Cream. Place a cookie, top side up, on top of filling.

Vanilla Cream: In a large mixing bowl beat together butter, with 1 cup powdered sugar until smooth. Beat in 1 teaspoon vanilla. Gradually beat in an additional 3/4 cup powdered sugar until mixture is smooth.



36 sandwich cookies


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