Sunflower Butter Sandwich Cookies
Okay, okay… we’re back! Missed us? :-) We apologize for the unannounced sabbatical. Life just got in the way and whenever we think of updating, boy we just wish the brain could just blog for us on its own. We’re back in business, so to speak, except that I can’t really speak physically because I’ve been stricken with some virus that makes my head heavy, my throat painful and sore, and also makes me sneeze like I’m sneezing for the entire human rice…’r race. Anyway, don’t want to gross you out. To sum it up: things have been busy, guys and gals. We’re so sorry for being MIA and thank you so much for hanging in there and for sending us messages to ask if we’re still alive or something.
Dan and I actually cooked and baked a lot with the intention of putting them up on the site. And they obviously haven’t made it to the site yet. These cookie sandwiches are just one of them. When I’m in AZ, I have the TV on as background noise until noon when I’m working and one of the shows during that time is Martha’s. They actually made these during the show and caught my attention [note: the episode is here if you”d like to watch it]. Dan loves peanut butter and other nut butters so I thought I’d make these for him.
They’re not that fast and easy to make because there are extra steps to prepare the oatmeal for the dough, and the dough itself. The pay off is a kitchen (and in our case, the entire apartment because it’s small) that smells really good from the toasted oatmeal. Oh, and for those with food allergies (e.g. eggs and peanuts), this one is actually eggless!
The original recipe is for peanut butter, but we’ve really been into sunflower butter ever since Dan’s dad gave us jars of the organic one. Love it, love it. They’re less denser than peanut butter so that probably added to the fragility of the final outcome of the cookies. Still worth making, in my opinion. What a lovely tasting treat!!! It’s so good if you keep it in the fridge then enjoy it later on with warm milk. Oh, yummy. Wish I had these right now, because God knows li’l sickie me could use some cookie lovin’.
One more thing, the filling recipe below could easily be used for 24 sandwich cookies. We had a lot of leftover filling. You can keep it in the fridge for your next batch of cookies, but I have to warn you that it hardens because of the butter content so you have to leave it in the counter for a bit to soften before piping again. I actually used the fresh homemade butter for this recipe. Deeeelish!
Okay, I’ll stop talking now and get some rest. Who would have thought I’d be up all night when I’m sick?
On to the recipe:
Ingredients (Makes 12 sandwich cookies)
- 1/2 cup (1 stick) plus 4 tablespoons unsalted butter, room temperature
- 1 cup old-fashioned oatmeal
- 1 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup granulated sugar
- 1/2 cup packed dark-brown sugar
- 1/2 cup sunflower butter
- Turbanado sugar, for sprinkling
- Sunflower butter filling (see below)
1. Line a baking sheet with parchment paper; set aside. Melt 4 tablespoons butter in a medium saucepan over medium heat. Add oats and cook, stirring, until toasted, 5 to 7 minutes. Spread oat mixture onto prepared baking sheet and let cool.
2. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together remaining 1/2 cup butter, granulated and brown sugars. Add sunflower butter and mix until well combined.
3. Add oat mixture and flour mixture; mix on low speed until combined. Turn dough out onto a piece of parchment paper. Cover dough with a second piece of parchment paper and roll out dough, between parchment, to 1/4 inch thick. Carefully slide rolled dough onto the back of a baking sheet and transfer to a refrigerator until chilled, about 20 minutes.
4. Meanwhile, preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or a nonstick baking mat; set aside.
5. Remove top layer of parchment paper; cut out cookies using a 2-inch round cookie cutter. Place cookies 1 inch apart on prepared baking sheets; sprinkle with turbinado sugar.
6. Transfer baking sheets to oven and bake until golden, rotating baking sheets halfway through baking, about 10 minutes. Let cool completely on baking sheets.
7. When cookies have cooled completely, snip the end of the pastry bag and squeeze filling in a spiral motion on the bottom side of half of the cookies. Top with remaining cookies to form sandwiches.
Sunflower Butter Filling (Makes more than enough for 12 sandwich cookies)
- 4 tablespoons unsalted butter
- 3/4 cup sunflower butter
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon salt
1. Mix all ingredients together in the bowl of an electric mixer fitted with the paddle attachment on medium speed until smooth. Transfer filling to a disposable pastry bag until ready to use.