Bake from Scratch® x Williams Sonoma Celebration Sandwich Cookie Mix

Summary

FLAVOR PROFILE

• Vanilla-almond sugar cookie, sprinkles, buttercream frosting

WHY WE LOVE IT

• We teamed up with Brian Hart Hoffman, founder and editor of the influential Bake from Scratch magazine, to create foolproof mixes with irresistible homemade flavor. A scratch-baking enthusiast since childhood, Hoffman lent his expertise to our time-saving recipe for Celebration Sandwich Cookies. Prep is simple – just add a few fresh ingredients to the precisely measured mix and bake. Featuring sweet vanilla-almond sugar cookies that are studded with rainbow sprinkles and filled with rich vanilla buttercream, the tempting treats are perfect for birthday parties, family gatherings or anytime a craving strikes.
• A Williams Sonoma exclusive.

NET WEIGHT

• 2 lb. 1.3 oz./945g.
• Makes 10 sandwich cookies (20 cookies total).
• Shipped fresh.
• Crafted in the USA using domestic and imported ingredients. Packaging from the USA.

Use & Care

RECEVING INSTRUCTIONS

• Mix ships fresh at ambient temperature.
• Upon receipt, store unopened at room temperature for up to 18 months.

PREPARATION INSTRUCTIONS

Ingredients

Cookies

• 1 package cookie mix (included)
• 1/2 cup unsalted butter, room temperature
• 1 large egg, room temperature

Filling

• 1 package filling mix (included)
• 1 cup unsalted butter, room temperature

Directions

Cookies

• Preheat oven to 350°F.
• Line 2 rimmed baking sheets with parchment paper.
• In bowl of stand mixer fitted with paddle attachment, beat butter at medium speed until smooth and creamy. Add 1 cup cookie mix and beat until well-combined. Beat in egg and then slowly add remaining cookie mix, beating until soft ball forms.
• Using 1 1/2–Tbs. spring-loaded scoop, create scoops of dough (30g each) and roll into smooth balls. Place at least 2" apart on prepared pans.
• Bake until edges are lightly browned, approx. 12–14 minutes. Let cool on pans for 5 minutes. Remove from pans and let cool completely on wire racks.

Filling

• In bowl of stand mixer fitted with paddle attachment, beat butter on medium speed until smooth and creamy. Reduce mixer speed to low. Gradually add filling mix and beat until thick and smooth.
• Transfer to pastry bag fitted with large open star piping tip. Pipe buttercream in spiral on flat side of half of cookies. Top with remaining cookies, flat side down.

Ingredients

• Cookie Mix: Sugar, unbleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), rainbow sprinkles (sugar, cornstarch, Red #40 Lake, Red #3, Yellow #5 Lake, Yellow #6 Lake, Blue #1 Lake, carnauba wax), bread flour (enriched wheat flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid]), malted barley flour, aluminum-free baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), sea salt, cream of tartar, Bourbon vanilla (maltodextrin, vanilla extractives), bicarbonate of soda, almond powder (silicone dioxide, natural flavors [nonallergenic]).
• Filling Mix: Confectioners' sugar (sugar, cornstarch), Bourbon vanilla (maltodextrin, vanilla extractives).
• Contains wheat/gluten.
• This product is prepared using machines that may come in contact with dairy, eggs, peanuts, soy, sesame, tree nuts (almonds, walnuts, pecans, coconut).