Second Floor Walkup: Cinnamon Sandwich Cookies with Orange Cream

Winter means baking with two of my favorite ingredients - cinnamon and citrus. I started this recipe planning to fill the cinnamon shortbread squares with orange curd. That led to a gooey mess that was less "sandwich cookie" and more "cookie dunked in syrup". So, I improvised, whipped some cream, and stirred it into the curd. The resulting filling was thick enough to maintain structural integrity, and tasted like a creamsicle. Make sure you leave time to chill these for an hour or so before serving, as it further thickens the cream.

Cinnamon Sandwich Cookies with Orange Cream

Prep Time: 1.5 hours
Total Time: 3 hours (mostly waiting time)
Yield: About 45 bite-sized cookies

2 c flour plus extra for rolling
1.5 tbsp cinnamon
20 tbsp butter (split 16 tbsp and 4 tbsp)
2 c plus 2 tbsp sugar (split 1.25 c, 0.75 c, and 2 tbsp)
0.5 tsp salt
1 tsp vanilla
3 large eggs
0.5 c fresh orange juice (about 1.5 naval oranges)
1 tbsp orange zest
2 c heavy cream

(1) Mix 16 tbsp butter, 1.25 c sugar, and vanilla until creamy

(2) Add flour, cinnamon, and salt, mix until just combined

(3) Wrap dough in plastic wrap and refrigerate for about 10 minutes

(4) Preheat oven to 350 degrees

(5) Remove dough from refrigerator and roll out to 1/8 inch thick

(6) Cut into bite-sized squares or other shape and place on parchment-paper lined baking sheets

(7) Bake each sheet of cookies for 7 minutes, or just until edges begin to brown

(8) Cool on a wire rack

(9) Meanwhile, stir eggs, 0.75 c sugar, and orange juice together

(10) Heat in a saucepan over medium-low heat, stirring constantly

(11) When mixture begins to thicken so that the spoon leaves a trail that is quickly filled in (about 170 degrees, see picture at step 10), remove from heat and whisk in orange zest and remaining butter