RECIPE: Brandy Cream Sugar Cookies

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These cookies are amazing! I proudly brought them to a Holiday Cookie Exchange party this weekend. However, I did not make them. I had such a crazy week, I had to outsource my baking duties.  I was quite honest about it at the party. These Brandy Cream Sugar Cookies were made by Shelly Di Bella, a friend of a friend. She has kindly provided her recipe so we can all try to make them ourselves. Enjoy!


1 cup (2 sticks butter)               unsalted butter, softened

½ cup                                           sugar

1 large                                         egg yolk

1 teaspoon                                 vanilla extract

¼ teaspoon                               freshly grated nutmeg

1/8 teaspoon                              salt

2 cups                                           flour

coarse sugar for sprinkling

Freshly grated nutmeg (for garnish)

Brandy Cream Filling

3 tablespoons                                     unsalted butter, softened

1 cup + 2 tablespoons                        confectioner’s sugar

1 tablespoon                                        brandy

1 teaspoon                                           vanilla extract

To make the dough, in the bowl of an electric mixer using the paddle attachment beat the butter and sugar at medium speed until combined, about 1 minute. Add the egg yolk, vanilla, nutmeg, and salt and mix until combined, scraping down the sides of the bowl. At low speed, add the flour and mix until combined. Turn the dough out onto a piece of plastic wrap, pat it into a rectangle, and wrap it up. Refrigerate for at least an hour, until firm (or up to 3 days).

Position a rack in the center of the oven and preheat the oven to 350 degrees. Line 2 baking sheets.

Place the chilled dough on a lightly floured work surface and sprinkle it lightly with flour. Roll out the dough to 1/8 of an inch thick. Using a 1½ inch fluted square or round cookie cutter, cut out as many cookies as possible from the dough. Using a ½ inch pastry tip, cut out the centers of half the cookies (these will be the tops) Stack and press together the scraps and chill for 15 min before re-rolling, carefully transfer the cookies to the lined baking sheets, placing the tops and bottoms on separate sheets (the tops will take a minute less than the bottoms).Sprinkle the cookies with coarse sugar. Bake the cookies one sheet at a time for 9 to 11 minutes or until lightly brown on the bottom (not the tops) transfer the cookies to wire racks to cool completely.

To make filling, in the bowl of an electric mixer with paddle attachment, beat the butter at medium speed until creamy, about 30 seconds .Gradually add the confectioners’ sugar, brandy and vanilla and beat until blended. Scrape down the sides of the bowl. Increase the speed to high and beat until the filling is creamy about 2 minutes.

Assemble the cookies spread about ¾ teaspoon of the filling onto the bottom of the whole cookies. Top with cut-out cookies, right side up, and press the cookie tightly together. Repeat with remaining cookie and filling. Grate a bit of nutmeg on top of cookie.

It makes about 30 sandwich cookies.

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