Name: Vanilla Sandwich Cookies recipe by Kartikeya Mishra at BetterButter
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 10
Ingredients: All purpose flour (maida)- 340 gms.; Butter- 190 gms.(unsalted, if using salted, omit the salt)(Room temperature); Vanilla Essence- 1 tsp.; Caster Sugar- 180 gms.; Cocoa Powder- 30 gms. (4-5 tsp. or more); Instant Coffee Powder-1/3 tsp.; Baking Powder- 3/4 tsp.; Hot Milk- 2 tbsp.; Salt- two pinches; For cream filling:; Butter- 150 gms. (unsalted, if using salted, omit the salt); Icing Sugar- 350 gms.; Vanilla Essence- 1 tsp.; Water- 2 teaspoons

Ingredients Serving: 10

All purpose flour (maida)- 340 gms.
Butter- 190 gms.(unsalted, if using salted, omit the salt)(Room temperature)
Vanilla Essence- 1 tsp.
Caster Sugar- 180 gms.
Cocoa Powder- 30 gms. (4-5 tsp. or more)
Instant Coffee Powder-1/3 tsp.
Baking Powder- 3/4 tsp.
Hot Milk- 2 tbsp.
Salt- two pinches
For cream filling:
Butter- 150 gms. (unsalted, if using salted, omit the salt)
Icing Sugar- 350 gms.
Vanilla Essence- 1 tsp.
Water- 2 teaspoons

Instructions

In a bowl, sift together maida, bk. powder and cocoa powder (also add salt if using).
In a cup, mix hot milk and coffee powder and leave aside to cool.
In another large bowl, cream(mix vigorously) the butter and sugar until light and fluffy. Add the maida mixture and form a dough. It will look grainy in texture. Add the milk and combine nicely. Wrap and refrigerate for 35 minutes.
Divide the dough in two-three parts and roll one part(also sprinkle some maida). Cut circle cookies using a cutter and bake in a preheated oven in a baking tray for 10-15 minutes on 170C. Let them cool.
For the filling cream: In another bowl, cream the butter and vanilla until it turns light in color. Slowly incorporate all of the icing sugar and beat until stiff. Add little water if required.
After the cookies have cooled down, take one and spread some cream over it and put the another on it. Your sandwich cookies are ready!

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