Toaster Pastry Cookies Recipe

Ingredients

This recipe yields 45 servings.

Dough:

• 1/2 cup butter, softened
• 1 cup white sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1 large egg
• 1/2 teaspoon vanilla extract
• 2 2/3 cups all-purpose flour

Brown Sugar-Cinnamon Filling:

• 1/4 cup softened butter
• 1/2 cup packed dark brown sugar
• 4 teaspoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt

Glaze:

• 1 cup confectioner's sugar
• 1 tablespoon milk (plus more if needed)
• 1/4 teaspoon vanilla extract
• Food coloring (optional)
• Sprinkles or sanding sugar (optional)

Directions

1. In a large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar, baking powder, baking soda, and salt, and mix well.
2. Beat in sour cream, egg, and vanilla extract. Gradually add flour, mixing in as much as you can with the mixer, then stir in the remaining flour by hand.
3. Divide the dough in half and cover it with plastic wrap. Chill in the refrigerator for 1-2 hours until it's firm and easy to handle.
4. Preheat the oven to 375F (190C). Roll out half of the dough at a time on a well-floured surface to a thickness of 1/8 inch. Use a 2-inch cookie cutter to cut out squares.
5. Place half of the squares on ungreased baking sheets and set aside. Prepare the brown sugar-cinnamon filling by beating butter in a small bowl with an electric mixer on medium speed for 30 seconds.
6. Add dark brown sugar, flour, cinnamon, and salt to the butter, and beat until fully combined. Spoon about 1/2 teaspoon of the filling onto the center of each dough square.
7. Top with the remaining squares of dough. Use a floured fork to press down on the edges to seal the cookies tightly.
8. Bake in the preheated oven for 6-8 minutes, or until the edges are firm and the bottoms are lightly browned. Remove from the oven and transfer to a wire rack to cool completely.
9. For the glaze, whisk together confectioner's sugar, milk, and vanilla extract in a small bowl. Add food coloring if desired, and stir to combine. Once the cookies have cooled, spread a thin layer of glaze on top, leaving a small border around the edges.
10. Top with sprinkles or sanding sugar, if desired. Allow the glaze to set before serving.

Cook's Notes

Variations:

Wild Berry Filling:

In a small saucepan, simmer 1 cup of frozen mixed berries over medium heat for about 2 minutes, mashing occasionally. Stir in 1/4 cup sugar and 1 tablespoon cornstarch, and cook until the mixture thickens and becomes bubbly, about 5 minutes. Once thickened, transfer to a bowl and chill for 30 minutes. For the glaze, tint 1/3 of the glaze teal and the rest purple. Spread purple glaze on the cookies and drizzle with teal glaze.

Strawberry Filling:

Simmer 1 cup of chopped strawberries in a small saucepan over medium heat for about 5 minutes, mashing occasionally. Add 1/4 cup sugar and 1 tablespoon cornstarch, and continue to cook until the mixture thickens. Transfer to a bowl to cool, then chill for 30 minutes. Top cookies with untinted glaze.

Hot Fudge Sundae Filling:

In Step 1, reduce flour to 2 1/2 cups and add 2 tablespoons unsweetened cocoa powder to the dough. For the filling, beat 4 ounces of softened cream cheese with 1/4 cup powdered sugar and 1 teaspoon vanilla until smooth. Drizzle the cookies with hot fudge topping and untinted glaze.

Nutrition Facts

Each serving (1 cookie) contains:

• Calories: 97
• Total Fat: 4g (5% DV)
• Saturated Fat: 2g (11% DV)
• Cholesterol: 14mg (5% DV)
• Sodium: 57mg (2% DV)
• Total Carbohydrate: 15g (5% DV)
• Dietary Fiber: 0g (1% DV)
• Total Sugars: 9g
• Protein: 1g (2% DV)
• Calcium: 11mg (1% DV)
• Iron: 0mg (2% DV)
• Potassium: 17mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.