If you enjoy sweet and tart desserts, you'll love these almost too-pretty-to-eat sandwich cookies! Each sandwich is made with two einkorn sugar cookies, similar in texture to a snickerdoodle, and filled with a delicious sweet and tart buttercream frosting.

Instructions

1. Preheat the oven to 375°F. Prepare a cookie sheet with parchment paper.
2. Combine the flour, baking soda, and salt in a bowl.
3. Set aside 2 tablespoons (25g) of sugar.
4. In the bowl of a standing mixer or using a hand mixer, cream the butter and sugar for 2 minutes, scraping the sides occasionally. Add the eggs, yolk, and vanilla extract. Whip for a few minutes or until well combined. Add in the dry ingredients, then mix until fully incorporated. Refrigerate cookie dough for 30 minutes.
5. Roll 1 heaping tablespoon of dough into a ball at a time, then roll in the sugar that was earlier set aside so it is coated evenly. Make sure to roll an even number of cookies.
6. Space the balls about 3 inches apart on the baking sheets. Bake for 10-12 minutes, or until crackled on top and flat. The cookies should not brown.
7. Set the cookies aside to fully cool on a cooling rack. In the meantime, make the cranberry frosting
8. In a small pot, cook down the cranberries on medium/low heat until fully softened and jam like, making sure to stir occasionally so as to prevent sticking or burning.
9. Push the mixture through a mesh strainer over a bowl to remove the skins. Set aside the resulting cranberry reduction to fully cool to room temperature.
10. In the bowl of a standing mixer with a paddle attachment (or a large bowl if using a hand mixer), add the room temperature butter. Whip for a few minutes until fluffy.
11. Add in ½ cup of powdered sugar and mix on low until incorporated. Add another ½ cup and repeat. Finally, add the last bit of powdered sugar, along with 2 tablespoons of cranberry reduction, the heavy cream, and a pinch of salt. Mix until incorporated, then increase the mixing speed and whip until creamy.
12. Using a piping bag, pipe the frosting in an even swirl onto the bottom of one of the cookies, then place another on top to create a sandwich cookie. Once all cookies are made, chill in the fridge for at least 15 minutes before serving.