Cookie Sandwiches With Brandy


Cookie Sandwiches with Brandy Filling
& White Chocolate Drizzle.

This is an incredibly easy recipe that is truly fool-proof. The trick is to pull the cookies out of the oven when they still look a little undone. These are great for last minute, oh-crap-i-forgot, desserts to bring along with you. 




Cookies ~

  • 3/4 cup sugar (+ a little extra)
  • 2/3 cup vegetable oil
  • 2 tsp baking powder
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 2 eggs
  • 2 cups all purpose flour
  • 1/2 cup white chocolate chips (for drizzle)

Filling ~

  • 2 1/2 cups confectioner's sugar
  • 1/2 cup vegetable shortening
  • pinch of salt
  • 1 tsp vanilla
  • 1 tbsp brandy
  • 2 tsp cold water (roughly)


  1. Heat oven to 400° F. In a large bowl, mix the sugar, oil, baking powder, vanilla, salt, and eggs until well combined. Stir in the flour.
  2. Drop dough by teaspoon fulls on an ungreased cookie sheet. Using a clean drinking glass ( or anything with a flat glass bottom) and press onto rolled dough to flatten them to roughly 1/4". Taking the same glass (pregreased from the cookie dough), dip in the extra sugar and press on the cookie to coat the top in sugar.
  3. Bake 8-10 minutes or until the edges feel set. It's okay if they feel soft in the middle, they'll set up outside of the oven. Cool completely on a wire rack.

To finish them off:

  1. Beat together the sugar, shortening, salt, vanilla, and brandy. Mixture will seem crumbly, but it will come together. Add a teaspoon of water and continue mixing until you've reached a good consistency. Filling should feel slightly stiff but not dry. 
  2. Add filling to a pastry bag and fill cookies.
  3. Melt chocolate chips in the microwave (I like to add a small amount of vegetable oil to the chips prior to give them a good drizzle consistency; about 1/2 a teaspoon is fine).
  4. Using a fork, drizzle on top of the cookies and let dry.