Orange Cream filled Sandwich cookies

More than just a cookie! Orange brandy cream filling sandwiched between melt in your mouth cookies.

Something a little different for the cookie tray. And they go quickly.

I used a large star tip to pipe the filling in a light swirl on one cookie, then gently pressed another cookie on top so you can see the piping.  You could just spread the filling, but if you can pipe it using even just a plain tip, there are less cookies breaking.

Instead of adding orange extract I used some good marmalade and reduced the powdered icing sugar in an American style buttercream filling.

I strained it so I could pipe it.  But what of the orange rind? Use them for garnish on the top!

If you heat the jam in the microwave a bit, it will go through the sieve easily. Just make sure to give it enough time to cool before adding it to the filling.

I would suggest using an organic orange if you can, since you are using the outside.

How to Make Orange Cream Filled Sandwich Cookies

1. Grease or line baking sheets with parchment or use a silicone mat

2. In a medium size mixing bowl, beat the butter, salt and sugar.  

3. Add the egg and beat for about 3 minutes until light.  

4. Beat in the zest.

5. Add the flour and beat on low or stir by hand until incorporated.

6. Wrap, flatten and refrigerate for at least half an hour.

7. Heat the marmalade a bit so it is less thick, then press the marmalade gently through a sieve. 

8. Take the orange rind pieces out and cut them up to put on top of the cookies. Set the jelly part aside to cool.

9. I roll the cookie dough on a piece of baking parchment, cut the shapes then remove the scraps around them to reroll. 

10. Put the parchment with the shapes on a baking sheet and into the freezer until the pieces are firm enough to space apart onto the baking sheet.  They won’t spread too much.

11. Meanwhile, heat the oven to 325°F (165°C).

12. Top half of the cookies with pieces of orange peel from the marmalade before baking.

13. Bake for about 10 minutes until barely golden. Let cool on baking sheets about 5 minutes before removing.

14. Cool completely before filling.

For the Filling 

1. Beat all of the ingredients together until completely mixed and light and smooth.

2. Pipe or spread filling onto the bottom of a plain cookie.

3. Place an orange peel cookie on top, (bottom side down) and press gently and evenly.

I sprinkled a little powdered sugar to finish them.

A chocolate drizzle would be great too!