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Vanilla Sandwich Creams

In this mix-and-match recipe, you can choose the filling you want. Better still, make the cookies ahead and store them in an airtight container in the freezer for up to 3 months; thaw at room temperature for 30 minutes, then fill them when you’re ready. Makes a little over 24 cookies

2¼ cups all-purpose flour, plus additional for dusting

¼ teaspoon baking soda

¼ teaspoon salt

8 tablespoons (1 stick) cool unsalted butter, cut into chunks

¼ cup solid vegetable shortening

2/3 cup sugar

2 large egg whites, whisked lightly in a small bowl, at room temperature

1 teaspoon vanilla extract

One of the seven fillings that follow

Position the rack in the center of the oven and preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.

Whisk the flour, baking soda, and salt in a medium bowl; set aside.

Beat the butter, shortening, and sugar in a large bowl with an electric mixer at medium speed until soft, light, and airy, scraping down the sides of the bowl as necessary, about 2 minutes. Beat in the egg whites and vanilla until fairly smooth.

Turn off the beaters, add the flour mixture, and beat at low speed until a soft dough forms. Gather the dough into a ball.

Lightly dust a clean, dry work surface with flour and place the dough on it. Gently flatten the dough and dust it lightly with flour. Roll it to 1/8-inch thickness with a lightly floured rolling pin.

Cut the dough into 2-inch circles using a round cookie cutter or a thick-rimmed drinking glass; make the circles close to each other because gathering the scraps and rerolling them will result in tough cookies. Use a lightly floured metal spatula to transfer the rounds to the prepared baking sheet, spacing them 2 inches apart. Cover any remaining rounds on the work surface with a clean kitchen towel.

Bake until firm to the touch but still pale, not browned, about 18 minutes.

To cool: Leave the cookies on the baking sheet for 2 to 3 minutes, then transfer them to a wire rack to cool completely, about 1 hour. Cool the baking sheet for 5 minutes before baking more rounds; replace the parchment paper if it’s frizzled or browned.

To store: Place the unfilled cookies in an airtight container and freeze for up to 3 months. Once filled, the cookies can be stored between sheets of wax paper in an airtight container at room temperature for up to 2 days; at this point, freezing is not recommended.

To fill: Place about 2 teaspoons of prepared filling in the center of the flat side of one cookie, then top with another cookie flat side down, squeezing gently so that the filling evenly fills out the round. If the filling is thick, roll about 1½ teaspoons of it into a ball between your fingers and set the ball on the flat side of one cookie before gently pressing the other cookie on top.

The Seven Sandwich Cookie Fillings

1. Vanilla Cream Filling

1½ tablespoons unsalted butter

1 tablespoon solid vegetable shortening

1½ cups confectioners’ sugar

1 tablespoon vanilla extract

¼ teaspoon salt

Place the butter and shortening in a mini-food processor; pulse a couple of times, then scrape down the sides of the bowl. Add the confectioners’ sugar; process until creamy. Add the vanilla and salt; process until well combined. Alternatively, cut the butter and shortening into the confectioners’ sugar in a medium bowl, using a pastry cutter or a fork, until a smooth icinglike filling has formed; add the vanilla and salt, then stir until a stiff filling forms. This filling is quite stiff and must be rolled into small rounds (see “to fill,” above).

2. Lemon Cream Filling

2 tablespoons unsalted butter, softened to room temperature

1 teaspoon finely grated lemon zest

1 teaspoon lemon extract

½ teaspoon vanilla extract

1/8 teaspoon salt

1¼ cups confectioners’ sugar

1 to 2 tablespoons heavy cream

Beat the butter, lemon zest, lemon extract, vanilla, and salt in a small bowl with an electric mixer at medium speed until light and creamy. Add the confectioners’ sugar and continue beating