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Recipes for April 20, 2014

Oatmeal Sandwich Cookie

Cookie dough:

2 sticks unsalted butter, at room temperature

1¼ cups dark brown sugar

2 whole eggs

1 teaspoon vanilla

1½ cups all-purpose flour

1½ teaspoons baking soda

1 teaspoon cinnamon

¾ teaspoons salt

3 cups quick-cooking oats


4 ounces white chocolate

8 ounces cream cheese, softened (light is fine)

6 tablespoons unsalted butter, softened

¼ teaspoon salt

Preheat oven to 350 degrees.

Line two baking sheets with parchment paper.

For the cookies, in a large bowl, mix the butter and dark brown sugar with an electric mixer until well combined. Add the eggs and vanilla, mix until completely combined.

In another large bowl, mix the all-purpose flour, baking soda, cinnamon and salt; combine with a whisk. Stir in the quick-cooking oats and add the dry ingredients to the butter mixture in two batches until thoroughly combined.

Scoop the cookies onto the lined baking sheets. Lightly wet the bottom of a juice glass and press down on the cookies to flatten them into a disc. Bake 10-15 minutes, rotating the pans halfway through. Watch the cookies closely. Remove from the oven when the edges start to brown but the middle is still slightly soft. Allow to cool completely on racks.

Meanwhile, for the frosting, melt the white chocolate in a double boiler (or a glass bowl over a pan of simmering water). In a mixing bowl, combine the cream cheese, butter and salt; mix until combined and fluffy. Pour in the melted white chocolate while warm and mix until well combined. Chill until frosting starts to set (30 minutes to 1 hour).

Allow the frosting to come to room temperature and spread between two cookies. Continue until you have sandwiched all of the cookies. Refrigerate until ready to eat.

Baker’s note: I recommend filling the cookies on the day you will eat them. Otherwise, keep them separate.

Tanya Lowney of Superior

Sugar Snaps

1 cup shortening

¾ cup granulated sugar

½ cup brown sugar

1 egg

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons cream of tartar

½ teaspoon salt

1 teaspoon vanilla

Preheat oven to 350 degrees.

Cream shortening and both sugars until fluffy; add egg and mix well. Blend in dry ingredients. Roll into balls and dip in granulated sugar.

Bake until barely brown and still a bit soft, the cookies will flatten out, crackle like ginger snaps and harden as they cool.

Julie Schoff of Duluth