Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 1½ cups (190g) all-purpose flour
  • ¼ teaspoon salt
  • 1 cup (240ml) heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. In a mixing bowl, cream the softened butter and powdered sugar until light and fluffy.
  2. Add the egg white and vanilla extract; mix until well combined.
  3. Gradually fold in the flour and salt until just combined.
  4. Shape the dough into a rectangle, wrap in plastic wrap, and chill for 30 minutes.
  5. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. Roll out the dough to about ¼-inch thick on a floured surface. Use a knife or stencil to cut into square shapes.
  7. Place the squares on prepared baking sheets and bake for 10-12 minutes or until lightly golden around the edges.
  8. Transfer the cookies to a cooling rack to cool completely.
  9. In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, mixing until well combined.
  10. Pipe a dollop of vanilla cream onto half of the cooled cookie squares and top with the remaining squares to create sandwiches.