Animal Cracker Sandwich Cookies

Aunt Lois’ Wedding Cake Frosting

I used Aunt Lois’ Wedding Cake Frosting as the filling in my little Animal Cracker Sandwich Cookies. This frosting goes great on any cut out cookies or cake. The recipe came from my Grandma’s first neighbor. She was such a close friend of the family, that they called her Aunt Lois.

I don’t remember ever meeting Aunt Lois, but her frosting recipe is definitely something I remember as a favorite of mine. My mom still makes this frosting every Valentine’s Day. And I look forward to when she gives me the beautiful frosted cookies.

Sandwich Cookies Notes

The inspiration for these Animal Cracker Sandwich Cookies came when I was at the store and saw these cut animal crackers. Use any brand that you like. And, make as many as you want. They would be really fun to serve at a big family Easter gathering. The kids will love them!

I decided to go with violet-purple as my frosting color. Use whatever color makes you smile! Or, go without color; it’s a pretty white frosting without the added color.

Add the food coloring one drop at a time until you get the desired color. You can always add more, but you can never take it out.

The frosting recipe makes a lot, and you may have more frosting than you need, depending on how many sandwiches you want to make. My mom and I used to eat the leftover frosting with wheat thins. Or, it’s great on graham crackers as well.

Egg Whites

The frosting calls for raw egg whites. I know that many people will have a problem with this. Risk of salmonella and all; everyone has been told the worst case scenario for so long.

I can tell you, that I have been eating raw eggs all my life – hello cookie dough! – and I’ve never gotten sick from it.

Make sure your eggs are clean, and follow safe food handling procedures. In the U.S., our store-bought eggs are washed, so never leave them sitting on the counter, because all the protective covering of the egg has been washed off.

If the idea of raw eggs is just something you can’t get over, there are a few alternatives you can use: {affiliate links} egg white powder, meringue powder, egg beaters (or equivalent brand) all egg whites (which are pasteurized). I have not tried these substitutes; again, I have never seen the need.