Coconut Cardamom Butter Sandwich Cookie

INGREDIENTS
Cookie:
3/4 Cup brown sugar
2 Cups flour
Pinch of salt
1/4 cup Runamok Cardamom Infused Maple Syrup
2 eggs
6 Tbsp unsalted butter
2 Tbsp Butter Olive Oil
2 tsp Coconut White Balsamic
1 tsp baking soda
1-1/2 Cup toasted coconut, divided

Filling:
1/2 Cup butter, softened
2 Cups powdered sugar, sifted
1 Tbsp Runamok Cardamom Infused Maple Syrup
2 tsp Coconut White Balsamic
Glaze:
1 Cup powdered sugar
1 Tbsp butter
1 Tbsp Coconut White Balsamic

STEPS
Cookie:
In a large bowl, mix together sugar, flour and salt. Add syrup, eggs, butter, and oil. Mix well.

In a small bowl, whisk together coconut balsamic and baking soda. Add to cookie mixture and stir well. Stir in 1

Cup of toasted coconut.

Preheat oven to 350° F. Place cookies on a parchment-lined baking sheet 1 inch apart. Bake 10 to 12 minutes.

Filling:
In a large bowl, mix all of the filling ingredients together. The mixture will need to be stiff, so add more powdered sugar as needed.

Glaze:
In a medium bowl, whisk together glaze ingredients.

Assembly:
Place a scoop of filling on the “bottom” of a cookie and top with a another cookie. Drizzle with glaze and top with remaining coconut.

This recipe is from AllSpice customer Bridget L. of Norwalk and it won 1st place in our 2018 Iowa State Fair Cookie Contest!