Do you have a cookie recipe that you have to make every year or it wouldn’t feel like Christmas? That’s the way I feel about Santa Sandwiches. And since I can’t bake these yummy morsels to hand out to each of my readers, I’m doing the next best thing…sharing the recipe.
I found this recipe in a magazine waaaay back in 1993, and I’ve kept it with my cookbook collection for all these years. Doesn’t this cover make your mouth water?
I remember trying out some other recipes from this issue for a Christmas party I hosted that year, but the Santa Sandwiches were definitely the biggest hit. Now my kids and I bake (and devour) them every Christmas. I hope you enjoy them as much as we do!
Servings: Makes about 2 dozen cookies
Preparation Time: About 30 minutes
Chilling Time: About 1 hour
Baking Time: About 30 minutes
Cooling Time: About 30 minutes
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup plus 2 tablespoons granulated sugar, divided
1/2 cup (1 stick) butter or margarine, softened
1/4 cup molasses
3/4 cup candy-coated chocolate candies
2/3 cup confectioners’ sugar
1 package (3 ounces) cream cheese, softened
1 tablespoon butter or margarine, softened
1/2 teaspoon lemon juice
1/2 teaspoon almond extract
2 teaspoon milk
Prepare Cookies: In medium bowl, combine flour, baking soda, and salt. In large bowl with electric mixer at medium speed, cream 1 cup sugar, butter, molasses, and egg until fluffy. Add flour mixture to butter mixture, beating until well blended. Stir in 1/2 cup candies. Cover with plastic wrap and refrigerate at least 1 hour.
Preheat oven to 350°. Lightly grease cookie sheets. With hands, shape tablespoons of dough into balls; dip tops in remaining granulated sugar. Place cookies 3 inches apart on prepared cookie sheets. Bake 10 to 12 minutes, or until cookies are set but not hard. Remove cookies to wire racks to cool completely.
Prepare Frosting: In small bowl with electric mixer at medium speed, blend all ingredients until smooth. Finely chop remaining candies. Spread top of each cookie with 1/2 teaspoon frosting; sprinkle half the cookies with chopped candies. Sandwich 2 cookies together, decorated cookie on top. Store in separate layers in airtight containers.
Lesley’s Note: I’ve never actually done the sandwiching step. We just frost and sprinkle each cookie.