Veto proclaimed them (before they were even filled) the most delicious sugar cookies he's ever tasted. Mighty big boots to fill. And yet, Dear Reader, Saucy can tell you this much: they are.
Who can resist trying a nip of butter and sugar creamed together? Not Saucy. Nor you, she supposes.
Cream 1/2 cup softened salted butter with 1/3 cup canola or other vegetable oil and 3/4 cup granulated sugar. This can be done nicely with the whisk attachment on your stand mixer.
Add one egg at room temperature and 1 teaspoon pure vanilla extract and beat until light and fluffy. Test it again, just to make sure it is still delicious.
Sift together 2 and 1/4 cups all-purpose flour, 1 teaspoon cream of tartar, 1/2 teaspoon baking powder and 1/2 teaspoon baking soda and gradually mix into the egg mixture using your paddle attachment.
When the dough is nicely formed - and it will be, so soft and white - divide it into two parts and roll equal logs about two inches across.
Wrap the dough securely in waxed paper and place in the fridge for at least two hours or overnight. This part is imperative if you want to slice the dough for baking.
But... if you would just like to chill it for under an hour, roll it on a floured surface and cut shapes to bake and frost - do it. Saucy did that with the first batch she made because quite frankly the dough was so delicious, she couldn't wait for the sliced cookies.
She ate her weight in dough and then in "test cookies." That's how it goes around here. Someone has to be the tester.
But, if you are a patient baker with a specific goal in mind, keep the dough chilled overnight and then slice it with a sharp knife, to about 3/16" thick (5 mm). The slices may be slightly egg-shaped and depending on your aesthetic, you may choose to leave them so or you can use your fingertips to round the discs a wee bit before baking them at 350 degrees for 8-9 minutes, until they are firm and only slightly golden.
Because, sugar cookies should be as white as you can get them while still being completely baked - but let's face it, a very tiny hint of browning makes that nice sugary taste we like. Don't tell Saucy's very Scottish grandmother she said that... she frowns on the browned sugar cookies and shortbreads.
She favours them white, white, white, like her hairdo.
For the filling: in the mixer blend 1/4 cup softened salted butter with 1 and 1/2 cups sifted confectioner's sugar (no lumps please) and 1 teaspoon vanilla extract. The filling will be quite stiff but you'll get over it. It's very easy to work with.
Divide the filling into different bowls and proceed to flavour and tint them: some orange zest and a dash of tangerine food colour.
Some lemon zest and a very small dot of yellow food colour - these ones are for Veto but go easy on the tint - yellow can look garish quickly. You want this to be very light and lemony.
Or, forego the food colour altogether and put some raspberry preserves through a sieve to remove the seeds and stir it into the filling - yum.
Look at the consistency of that - spread a little bit on the back of a cookie and start searching for a match. That's the tricky part but you surely can find a kitchen helper for this sort of work, no?
The yield on this recipe is 48 t0 50 sandwiched cookies. After all that dough tasting and cookie testing, Saucy had 44 - making 44 the magic number for the draw. Ergo, the winner of the "pay it forward" necklace draw is Eliza. She should email Saucy, pronto, to claim her prize.