Butter Sandwich Cookies, Six Fillings

How to make it

Amounts in the steps are for 60 servings.

1. 1

   Butter cookie dough

   Loosen 300g of butter until soft, mix in 225g of powdered sugar, then add 100g of eggs in additions and mix. Add 400g of sifted medium-strength flour and 200g of almond flour and cut them in until it comes together as one mass.

2. 2

   Roll and rest

   Roll the dough out to a thickness of 3mm and let it rest well in the refrigerator or the freezer.

3. 3

   Bake

   Cut with a cookie cutter, bake at 325 to 350°F (160 to 170°C) for 12 to 15 minutes, and cool completely. This makes 60 pairs (120 cookies) in total.

4. 4

   Caramel sauce

   Melt 50g of sugar into a caramel, stir in 50g of warmed heavy cream, then finish with 8g of butter. This is enough for 20 pairs.

5. 5

   Salted caramel filling

   Press 130g of unsalted butter into a sheet, chill it, cut it to cookie size, and sandwich it with the caramel sauce and fleur de sel.

6. 6

   Peanut butter cream

   Mix 45g of peanut butter, 45g of butter, and 20g of powdered sugar into a cream and sandwich it with the caramel sauce and crushed peanuts.

7. 7

   Corn cream cheese cream

   Mix 55g of cream cheese, 40g of butter, 15g of powdered sugar, 5g of grated parmesan, and 8g of corn soup powder, then mix in 20g of canned corn.

   · The parmesan and corn soup powder give it a savory, salty edge.

8. 8

   Bonui chestnut buttercream

   Mix 70g of bonui chestnut paste, 35g of butter, and 10g of condensed milk into a cream.

9. 9

   Chocolate ganache

   Pour 50g of warmed heavy cream over 50g of dark couverture chocolate, let it melt, emulsify it, and cool it to a pipeable consistency.

10. 10

    Angbutter

    Chill 110g of unsalted butter as a sheet, cut it out, and sandwich it with 100g of sweet red bean paste.

11. 11

    Sandwich and pack

    Pipe each filling between the cookies, cover with another cookie to sandwich, and wrap them individually.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the cream is loose, whip it further. If it splits, warm it slightly and whip again. Sugar cannot be taken back out once it is in.