Show your feelings with some Emoji Sandwich Cookies… no words needed – these little fellas tell it all ;P
For the dough:
1 3/4 cups (225g) all-purpose flour
2/3 cup (75g) confectioners’ sugar
pinch of salt
2/3 cup (150g) butter
1 egg yolk
Für das Royal Icing:
0.5 oz. (15g) egg white
1/4 tsp. cream of tartar
pinch of salt
1 cup (130g) confectioners’ sugar
2-4 tbsp. water
food color (yellow, black, red, etc.)
For the filling:
about 1/2 jar (5 oz.) raspberry jam (without seeds)
1. In a large bowl mix the flour with confectioners’ sugar, and salt. Add the butter in small pieces, as well as the egg yolk and knead until you get a nice smooth dough. Wrap the dough in plastic wrap and let rest for about 30 minutes in the fridge.
2. Preheat the oven to 350˚F (175°C). Line several baking sheets with baking parchment. Roll out half of the dough (keep the rest on the side) thinly on a floured surface. Use a round cookie cutter with a diameter of about 2 inches (5cm) and cut out an even number of cookies. Place the cookies on the baking sheets, collect the remaining dough and roll out again to cut out more cookies until all dough is used.
3. Place one baking sheet at a time in the oven and bake for about 8-9 minutes – the cookies should not get much color here. Take out of the oven and let cool down on a wire rack. Repeat with the remaining cookies.
4. For the royal icing add the egg white with salt, and cream of tartar to a bowl and mix until foamy. Gradually add the confectioners’ sugar and mix in. Mix on high speed for about 10-15 minutes to get a nice and smooth icing. Use a rubber spatula to scrape down the sides of the bowl from time to time so everything gets mixed in. Gradually add small amounts of water to thin out the icing a bit until you get the right consistency. For me it’s perfect when the icing is thick and flowing a bit but not really liquid. Take small amounts (1 tbsp. or less) of icing out of the bowl and transfer to smaller bowls to color (black, red, etc.) – most of the icing should be colored yellow as the base for the emoji cookies. The bowls with the icing that are not in use should be covered with plastic wrap and stored in the fridge so nothing dries out.
5. Fill a piping bag with a small round tip with the yellow royal icing and decorate half of the cookies with it. Depending on how thick/liquid your icing is you can draw a circle first on the cookies and fill that completely immediately. If your icing is a bit thinner I recommend letting that circle dry first for a moment (1-2 minutes) and then flood the circle so the icing is not spilling over the edges. Let dry for several hours (at least 2 hours I’d say) and then continue decorating the cookies with the remaining colored icing to create the emoji faces. Let dry everything overnight.
6. Mix the raspberry jam to soften it and add about 1/2 to 1 tsp. of the jam on each of the non-decorated cookies and top with a decorated cookie. Store in a tin box – separate the cookies with sandwich paper.
Keywords: sandwich cookies, Emoji, royal icing, jam filled