I had a friend in junior high who brought a bag of chips in her lunch every day and she’d eat them one by one (not cookie-monster style like I would.)
Before she ate each chip she’d lick the salt off first. One side at a time.
It was a little weird.
It occurred to me that she learned very young something that many people never get: how to make a good thing last.
It reminds me of Oreo cookies (which my mom never bought) and how lots of people pry them apart before eating, licking the icing before nibbling the cookie part.
I get it now.
Sandwich cookies make you slow down. You take your time eating a sandwich cookie.
Sandwiching my grandmother’s crackle cookies is another way to make a good thing last. (My grandmother, Ila, called them “crackle” cookies, rather than crinkle cookies, because they’re crackly on top.) A guy I work with calls them earthquake cookies, for the same reason.
Ila’s molasses crackle cookie recipe
- ¾ cup butter
- 1 cup sugar
- ¼ cup Crosby’s Fancy Molasses
- 1 egg
- 2 tsp. baking soda
- 2 cups flour
- ½ tsp. cloves
- ½ tsp. ginger
- 1 tsp. cinnamon
- Melt butter and cool. Combine with remaining ingredients in order given.
- Chill about 20 minutes.
- Roll in balls (by the tablespoonful) and roll balls in sugar.
- Bake at 375 F on a parchment lined baking sheet for 8-10 minutes.
- Cool and sandwich with frosting
From I Am Baker blog
- 1/2 cup butter
- 1/2 tsp. vanilla
- 2 cups icing sugar
- 1/2 jar Marshmallow Fluff
- Cream butter.
- Add vanilla then gradually beat in icing sugar.
- Fold in Fluff.
If you love to sandwich your cookies try crispy ginger snaps with fudgy filling