Wednesday, January 10, 2018

Cinnamon Chip Cookie Sandwiches

Do you ever feel like you have lost your voice, even for a minute?  That there is so much newness and oldness going on that you don't really know where to go or what steps to take?  When part of you still feels stuck in the past, while another part is trying its hardest to embrace the future and all that it holds.  That is not to say I don't want to bring back part of the past.  I want to get my voice back and start blogging again.  I want to find joy in baking again, in spending a couple hours in the kitchen instead of being lazy on the coach all day.

This year I just want to "do" more, achieve more, laugh a little more often, and focus even more on family and friends.  These are not resolutions, they are goals for 2018...I even have them typed up with a few other things so I won't forget them.  What are you planning for 2018, and I don't mean starting the year on a whole 30 diet.  Let's be real, cookies and all of the things I love don't fall into that so I won't be trying it myself anytime soon.  These cookies, well these cookies you should definitely give a try...the cream cheese filling is up to you.  The stack above was made for a friend's birthday (James), picked up by another friend who happened to be in Richmond (Mike), driven to my old office my another friend (Emily...Mike & Emily = husband & wife), and the birthday boy was 100% surprised.  Which I call a success, and I couldn't have done it without great friends!

So, we can we also talk about how it snowed again in Richmond last week...this was the view from work.  (Enough snow to be a pain, but not enough to get a snow day.)

And about how I want this neon sign someday in my future bakery...

And then the cookies...
OMG so delicious...I even had to make them two weeks after I made them the first time around.  

Cinnamon Chip Cookie Sandwiches:
*makes approximately 3 dozen cookies or 18 cookie sandwiches
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
1 1/2 cups (about 12 ounces) cinnamon chips
1/4 cup toasted and chopped pecans (if you want for the outside of the cookie sandwiches)

1.  Preheat oven to 350 degrees. 

2.  In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. 

3.  Add flour mixture; mix until just combined. Stir in the cinnamon chips.

4.  Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

5.  Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, sprinkle with sea salt and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. 

6.  While the cookies are cooling prepare the cinnamon cream cheese filling.  In a large, cream together the softened cream cheese and butter.  Then mix in 2 cups powdered sugar and two teaspoons ground cinnamon until combined.  Then mix in 1 teaspoon vanilla extract and remaining 1-2 cups powdered sugar until desired consistency is reached. 

7.  Once the cookies have cooled, using a piping bag or butter knife spread frosting on to the back side of one cookies, and match it with a similar cookie to make a sandwich.  Continue the process until all of the sandwiches are made.  Store cookie/cookie sandwiches in an airtight container at room temperature up to 4 to to 5 day.  Enjoy!

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