Celestial Sandwich Cookies

Celestial Sandwich Cookies
Servings: 54 Prep 30 mins Chill 1 hr Bake 350°F 13 mins to 15 mins


  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3/4 cup sifted confectioners sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon water
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 egg yolk
  • 1 cup finely ground, toasted pecans (see Note below)
  • 2 3/4 cups sifted all-purpose flour, or more as needed
  • 1/3 cup red-currant jelly
  • 1/2 cup confectioners sugar
  • 2 teaspoons water
  • 1/3 cup coarse decorating sugar

Make It

1. In large bowl, beat at low speed butter, sugars, the water, vanilla, nutmeg and salt 2 minutes. Scrape down sides. Beat at medium-low until fluffy, about 2 minutes. Beat in egg yolk, then ground pecans.

2. At lowest speed, beat in flour just until blended. Dough should be stiff, but still soft; add a little more flour if needed.

3. Turn out onto floured surface. Divide in half. Shape each into block, 1-inch thick. Wrap in plastic. Refrigerate 1 hour.

4. Heat oven to 350 degrees F. Between sheets of waxed paper, roll out half of dough to 1/4-inch thickness. Using 1-inch round cutter, 1-inch fluted cutter, 1 1/2-inch star cutter, punch out cookies (even number of each shape to sandwich together). Space 1 inch apart on ungreased baking sheets. Repeat with other half of dough.

5. Bake in 350 degrees F oven for 13 to 15 minutes, until uniformly tan. Cool on wire racks.

Assemble cookies:

6. Sandwich cooled cookies, flat sides together, with scant 1/4 teaspoon jelly per cookie. Press together. Spread glaze evenly over one side of each sandwich cookie. Dip half of cookies (about 27) in coarse sugar to cover glaze. Let stand until glaze is set.


7. In bowl, mix confectioners sugar and water until glazing consistency.