Easter Sandwich Cookies

Easter Sandwich Cookies


3 cups flour 

3 tsps baking powder 

½ tsp salt

2 egg yolks

¼ cup milk + 2 tbsps

1 cup Marigold Margarine, at room temp

¾ cup granulated sugar 

2 tsps vanilla extract 

Food gel coloring (optional)


Cream filling

¾ cup Marigold margarine

2 tbsp Prize Shortening

¼ tsp salt

1 tsp vanilla extract 

2½ -3 cups icing sugar

1-2 tbsps milk




-Preheat the oven to 375° F. Line a baking tray with parchment paper.

-In a large bowl combine dry ingredients; flour baking powder and salt, set aside.

-Using electric mixer cream margarine and sugar until light and fluffy for about five minutes. Then add vanilla, egg yolks one at a time followed by half of the dry mixture all of the milk and the remaining dry ingredients. Mix until just combined. 

-Divide cookie dough into three portions and add food coloring of your choice then allow cookie dough to chill in the refrigerator for one hour.

-Prepare cream filling while cookie dough is chilling. Using an electric mixer cream margarine and shortening for about 3 mins. Then slowly add the icing sugar until all is fully incorporated, add vanilla and salt.

-Remove cookie dough from the fridge and divide the cookie dough into 30 cookie balls rolling each one in sugar and gently flatten each one into a 2 inch circle Place on the lined baking tray 2 inches apart and bake for 9-10 mins.

-Remove from oven and allow to cool fully before filling with the cream filling.