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Elderberry Balsamic Vinegar Sugar Cookie Sandwiches

Elderberry Balsamic Vinegar Sugar Cookie Sandwiches

With Elderberry Balsamic & Cherry Buttercream Frosting And Piped Semi-Sweet Chocolate

Camine Pappas|12 Cookie Sandwiches

This isn’t just a cookie, it’s a full-fledged dessert. It deserves to be placed on a beautiful dish and served with a trio of tender mint leaves. Surprisingly sweet and full of fruit flavor, this will WOW your guests in a very sophisticated and delicious way!


2 T divided, Olivezia Elderberry Balsamic Vinegar

12 gourmet Cherries* or Luxardo Cherries (available at Olivezia) 2 t of Cherry syrup*

¾ C Semi-Sweet Chocolate Chips (optional)

24 Betty Crocker Soft Sugar Cookies (RECIPE AT END)


2 C powdered sugar

4 T salted butter, softened

2 T Olivezia Elderberry Balsamic Vinegar

2 t of the cherry syrup Dash of salt (about 1/8 t) 2 T milk or cream

3-5 drops of red food coloring to keep the frosting a nice color!


Prepare the sugar cookie recipe and add 2 t Elderberry Balsamic to the dough at the point when you add the eggs. Blend as usual and incorporate the balsamic. Finish and form into balls and cook as directed in recipe. Cool. Prepare icing by starting with the liquids and adding the powdered sugar until you have a soft but fairly stiff icing. You want it to stay inside the two cookie halves. Fill with about 2 heaping T of the icing or more if you prefer. Drizzle with melted semi-sweet chocolate or leave it off and use a dot of icing to keep the cherry in place.

Melt the semi-sweet chips gently in the microwave heating slowly and stirring often. When fully melted and soft, put into a small baggie and cut of a very small tip at the corner. Pipe the soft chocolate onto the cookies, nest in a cherry. Dust with powdered sugar at the end if desired.Inspired by Betty Crocker Best No-Roll Sugar Cookies (From BettyCrocker.com)

Use half these cookies to fit with icing recipe. Or double icing recipe for more. They freeze beautifully!


1 cup granulated sugar

1 cup butter, softened

1 teaspoon vanilla

1/8 teaspoon ground nutmeg 1 large egg

2 t of Cherry syrup*

2 T divided, Olivezia Elderberry Balsamic Vinegar

2 1/3cups Gold Medal™ all-purpose flour + ¼ C more to bind with extra liquid. ½ teaspoon baking soda

Pinch of salt

12 gourmet Cherries* or Luxardo Cherries (Available at Olivezia)


Heat oven to 375°F. Line cookie sheets with cooking parchment paper; set aside.

In large bowl, beat 1 cup granulated sugar and butter with electric mixer on low speed or with spoon until light and fluffy. Stir in vanilla, nutmeg and egg plus cherry juice and balsamic. Stir in flour 1/3 of the amount at a time, and baking soda. Add extra flour if needed. Shape dough by teaspoonfuls into balls.

Place 2 inches apart on lined cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Bake 9 to 11 minutes or until set. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

Place cookies on a cooling rack and when completely cool, follow instructions above to fill with icing, pipe with chocolate, top with cherry, and sprinkle with powdered sugar.

*NOTE: You could substitute Maraschino Cherries and their syrup but this will give a more almond flavor. If you do substitute it, I suggest you add about 1/3 C toasted chopped almonds to the sugar batter just to change it up!

©Recipe and Photo Copyright Camine Pappas, 2021. All rights reserved.