1 batch Oatmeal Raisin Cookies
(this will make more cookies than the amount of filling, so either make
more filling or just have some extra non-sandwiched cookies left over)
**Use a cookie dough scoop to help ensure the cookies are around the
same size.
For the filling:
12 oz. cream cheese, at room temperature
1/2 cup honey
1/2 tsp. vanilla extract
To make the filling, combine the cream cheese, honey and vanilla
extract in the bowl of a stand mixer fitted with the paddle attachment.
Mix on medium-high speed until completely smooth.
Once cookies are completely cooled, match them up in pairs according
to size. Lay one cookie of each pair face down, so that the flat side
is up. Using a pastry bag fitted with a large round tip, pipe a swirl
of cream cheese filling onto the the flat side of each cookie.
(Alternatively, just spread a layer of filling on each cookie with a
knife. The edges won’t look quite as nice, but they will still taste
great.) Top with the other cookie from each pair so that the flat side
is on the filling and press down slightly so that the filling is pushed
to the edges. Chill in the refrigerator at least 30 minutes before
serving. Store in an airtight container in the refrigerator.
http://penniesonaplatter.com/2009/03/23/oatmeal-raisin-sandwich-cookies/
| 