Perfect for your child off at college or studying abroad, these cookies from Martha Stewart are perfect to fit into your care package! Send them some comfort food with these yummy treats.
Recipe: Heart sandwich cookies (on this page) Recipe: Peanut butter and jelly bars (on this page) Recipe: Pecan sandies (on this page)Preheat oven to 350 degrees F. Spread oats on a rimmed baking sheet; bake until golden, tossing occasionally, about 10 minutes. Transfer to a bowl; stir in flours and salt. With an electric mixer, beat butter and brown sugar on medium until fluffy. Add vanilla; beat to combine. Scrape down bowl. Add oat mixture; beat until blended. Form dough into a disk, wrap in plastic, and chill until firm, and 2 hours.
Preheat oven to 325 degrees F, with racks in upper and lower thirds. On a lightly floured surface, roll out dough 1/8 inch thick, dusting lightly with flour as needed. Cut out cookies with a 2-inch heart-shaped cookie cutter; place 1/2 inch apart on two parchment-lined baking sheets.
Bake until cookies are golden around edges, 12 to 15 minutes, rotating sheets halfway through. Let cool 5 minutes, then transfer cookies to a wire rack to cool completely. Repeat with remaining dough, chilling if too soft (reroll and cut scraps).
Spread filling on flat side of half the cookies; top with remaining cookies. Sandwiches can be stored in an airtight container at room temperature up to 2 days.
Active Time: 30 minutes
Total Time: 3 hours 30 minutes
The addition of whole-wheat flour and rolled oats makes these crisp wafers more wholesome; toasting the oats before mixing them into the dough deepens their flavor. The cookies are sandwiched with chocolate-hazelnut cream; jam in any flavor would taste just as sweet.
Makes 2 1/2 dozen
Preheat oven to 350 degrees F. Butter a 9-by-13-inch baking pan, and line the bottom with parchment paper. Butter the parchment, dust with flour, and tap out excess.
Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 2 minutes. With mixer running, add eggs and peanut butter; beat until combined, about 2 minutes. Whisk together flour, salt, and baking powder. Add to the butter mixture, and beat on low speed until combined. Add vanilla.
Transfer two-thirds of dough to prepared pan; spread evenly with an offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Crumble remaining third of peanut butter mixture on top of jam. Sprinkle evenly with peanuts.
Bake until golden, 45 to 60 minutes, rotating halfway through. Tent loosely with foil if bars are getting too dark. Transfer to a wire rack to cool. Run knife around edges and refrigerate, 1 to 2 hours. Cut into about thirty-six bars (about 1 ½ by 2 inches). Cookies can be stored in airtight containers at room temperature up to 3 days.
Active time: 1 hour
Total Time: 3 hours
This delectable take on a childhood favorite boasts a dense cookie base layered with jam and chopped peanuts. Strawberry jam is used here, but any flavor will do.
Makes 3 dozen
Preheat oven to 350 degrees F. Beat butter and brown sugar with an electric mixer on medium-high speed until fluffy, 3 to 4 minutes. Beat in vanilla and salt. Reduce speed to low, and gradually add flour, beating until just combined. Fold in pecans.
Roll dough into 1 1/2-inch balls, and place on parchment-lined baking sheets, spacing 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.
Bake, rotating sheets halfway through, until cookies are golden brown, 15 to 17 minutes. Let cookies cool completely on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.
Active Time: 25 minutes
Total Time: 30 minutes
Rich, buttery, and filled with chopped pecans, sandies are closely related to shortbread. Despite their name, the well-loved cookies are hardy enough to ship (their crumbly and sandy character is revealed only when you take your first bite). The recipe doubles easily.
Makes 1 1/2 dozen
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