Raspberry Cream Sandwich Cookies Recipes

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RASPBERRY SANDWICH COOKIES



Raspberry Sandwich Cookies image

Pretty raspberry jam peeks out from buttery shortbread cookies for a festive treat. Make them throughout the year with different cookie cutter shapes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield about 2 dozen.

Number Of Ingredients 9

3 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
1-1/2 cups cold butter
2 tablespoons cold water
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3/4 cup seedless raspberry jam
Confectioners' sugar

Steps:

  • In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extracts until mixture forms a ball. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. From the center of half the cookies, cut out a 1-1/2 in. shape. Place 1 in. apart on parchment-lined baking sheets., Bake at 325° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely., Spread 1/2 teaspoon jam over the bottoms of the solid cookies. Sprinkle cutout cookies with confectioners' sugar; place over cookies with jam.

Nutrition Facts : Calories 207 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 106mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.

RASPBERRY CREAM SHORTBREAD SANDWICH COOKIES



Raspberry Cream Shortbread Sandwich Cookies image

These tender shortbread cookies filled with fluffy marshmallow frosting and raspberry preserves would be great for any special occasion!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 20

Number Of Ingredients 8

1 cup butter, softened
1/2 cup powdered sugar
2 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
3/4 cup marshmallow creme
1/3 cup butter, softened
2/3 cup powdered sugar
3 tablespoons red raspberry preserves

Steps:

  • Heat oven to 350°F. In large bowl, stir 1 cup butter and 1/2 cup powdered sugar until well blended. Stir in flour and salt until well mixed. If necessary, knead with hands to form a soft dough.
  • On floured surface, roll dough 1/4 inch thick. Cut with 1 3/4-inch round or scalloped cookie cutter. Place 1/2 inch apart on ungreased cookie sheets. Using 3/4- to 1-inch round or scalloped cookie cutters, cut out and set aside centers of half of the cookies.
  • Bake 13 to 15 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
  • Meanwhile, in large bowl, beat marshmallow creme and 1/3 cup butter with electric mixer on medium speed until well blended. Beat in 2/3 cup powdered sugar on low speed until fluffy and creamy.
  • Spread about 1 1/2 teaspoons frosting on bottom of each whole cookie; top with 1/2 teaspoon preserves. Top with remaining cookies with centers cut out, bottom sides down.

Nutrition Facts : Calories 200, Carbohydrate 22 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 10 g, TransFat 0 g

RASPBERRY CREAM SANDWICH COOKIES



Raspberry Cream Sandwich Cookies image

Categories     raspberry cream sandwich cookies

Yield 1 dozen

Number Of Ingredients 11

1 3/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 1/4 stick unsalted butter
1 1/2 c. plus 2 teaspoons sugar
1 large egg
2 tsp. pure vanilla extract
1 vanilla bean
6 oz. fresh raspberries
7 1/2 oz. best-quality white chocolate
c. heavy cream

Steps:

  • Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt; set aside.
  • Mix butter and 1 1/2 cups sugar with an electric mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract, and vanilla seeds; mix until smooth. Reduce speed to low. Gradually mix in flour mixture.
  • Scoop batter using a 1-inch ice cream scoop; space 2 inches apart on baking sheets lined with parchment paper.
  • Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4 to 6 minutes more. Let cool on parchment on wire racks.
  • Puree raspberries and remaining 2 teaspoons sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside.
  • Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Whisk in reserved raspberry mixture. Refrigerate 30 minutes.
  • Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies. Cookies can be stored at room temperature in an airtight container up to 2 days.

RASPBERRY-CREAM SANDWICH COOKIES



Raspberry-Cream Sandwich Cookies image

Fresh raspberry-and-white-chocolate cream is a lofty alternative tofrosting or jam filling. Using a small icecream scoop to form the vanilla sugarcookies will ensure a uniform size.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 3 dozen

Number Of Ingredients 11

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, softened
1 1/2 cups plus 2 teaspoons sugar
1 large egg
2 teaspoons pure vanilla extract
1 vanilla bean, halved lengthwise, seeds scraped and reserved
6 ounces (1 1/2 cup) fresh raspberries
7 1/2 ounces best-quality white chocolate, coarsely chopped
1/3 cup heavy cream

Steps:

  • Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt; set aside.
  • Mix butter and 1 1/2 cups sugar with an electric mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract, and vanilla seeds; mix until smooth. Reduce speed to low. Gradually mix in flour mixture.
  • Scoop batter using a 1-inch ice creamscoop; space 2 inches apart on bakingsheets lined with parchment paper.
  • Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4 to 6 minutes more. Let cool on parchment on wire racks.
  • Puree raspberries and remaining 2 teaspoons sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside.
  • Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Slowly whisk in reserved raspberry mixture. Refrigerate up to 30 minutes.
  • Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies.

RASPBERRY CREAM SANDWICH COOKIES



Raspberry Cream Sandwich Cookies image

Make and share this Raspberry Cream Sandwich Cookies recipe from Food.com.

Provided by grandma2969

Categories     Drop Cookies

Time 53m

Yield 36 cookies

Number Of Ingredients 12

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
5/8 cup unsalted butter, softened (10 Tbls.)
1 1/2 cups granulated sugar
2 teaspoons granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1 vanilla bean, halved lengthwise, seeds scraped and reserved
6 ounces fresh raspberries (1 1/2 cups)
7 1/2 ounces best quality white chocolate, coarsely chopped
1/3 cup heavy cream

Steps:

  • Preheat oven to 350*.
  • Whisk flour, baking soda, and salt; set aside.
  • Mix butter, and 1 1/2 cup gran. sugar, with mixer on medium high speed till pale and fluffy.about 2-3 minutes.
  • Add egg, extract and vanilla seeds.mix well till smooth. Reduce speed to low.
  • Gradually add flour mixture.Mix till well combined.
  • Scoop batter using a 1" ice cream scoop, space about 2" apart on sheets lined with parchment paper.
  • Bake cookies 4 minutes. Remove sheets from oven and gently tap baking sheets to flatten cookies---return to oven, switching positions and bake till cookies are set--4-6 minutes more.
  • Let cool on parchment paper on wire racks.
  • Puree raspberries and remaining 2 tsps sugar in a food processor. Pour mixture through a fine sieve into a small bowl.press to extract all juice.
  • Discard seeds.
  • Melt white chocolate in heatproof bowl over simmering water.
  • Remove from heat, whisk in cream, in a slow stream.
  • Whisk in reserved raspberry mixture. Chill for 30 minutes.
  • When cookies are cooled, spread about 1 tsp raspberry cream on undersides of cookies.top with matching cookie half.
  • Store at room temperature in airtight container for up to 2 days.

Nutrition Facts : Calories 128.1, Fat 6.1, SaturatedFat 3.7, Cholesterol 18.2, Sodium 76, Carbohydrate 17.4, Fiber 0.5, Sugar 12.3, Protein 1.3

RASPBERRY VANILLA CREME SANDWICH COOKIES



Raspberry Vanilla Creme Sandwich Cookies image

Time 1h40m

Number Of Ingredients 13

2/3 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar
2 tablespoons dark corn syrup
1/4 teaspoon salt
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1/3 cup seedless raspberry jam, for filling
1/3 cup butter, softened
2 cups powdered sugar
1 tablespoon heavy cream
1 teaspoon vanilla extract

Steps:

  • Cream butter in large bowl until light and smooth. Add sugars, corn syrup and salt and beat until pale and fluffy. Add egg and mix until well blended, then mix in vanilla. Add flour and mix until combined. Form dough into a ball and divide in half. Flatten each ball into a disk and wrap each one separately in plastic wrap and chill at least 1 hour, or up to 2 days When ready to make cookies, preheat oven to 350 degrees F. Line cookie sheets with parchment paper and set aside. Carefully roll dough out, one disk at a time, to about 1/8 inch thickness. Use a cookie cutter to cut out the cookies and place them 1 inch apart on the prepared baking sheets. Continue to gather the scraps and re-roll and cut out more cookies until all the dough has been used, but if the dough gets too soft, place it in the freezer for about 5 minutes. Very gently press with your finger or thumb to make an indentation in the middle of half of your cookies. Using a baby spoon or a 1/4 teaspoon measuring spoon, measure out raspberry jam into each indentation. Carefully spread to fill the indentation. Bake one sheet at a time for about 9-11 minutes. Allow to cool on baking sheets for 5 minutes then transfer to cooling racks to cool completely before frosting. For the Vanilla Creme Frosting: Beat butter in stand mixer or with handheld mixer for about 1 minute, until creamy. Add powdered sugar and mix for 1-2 minutes, scraping down the sides as needed. Pour in heavy cream and vanilla, and mix on high for 3-4 minutes or until fluffy. Add a bit more cream or powdered sugar as needed for consistency, but you want it to be on the thicker side so it doesn't ooze out of the cookies. Spread 1 1/2 teaspoons of creme filling on the bottom of the plain cookies, then top with a raspberry cookie, making a sandwich.

RASPBERRY CREAM SANDWICHES



Raspberry Cream Sandwiches image

A filling made with sweetened pureed berries, heavy cream, and white chocolate is tucked between two vanilla-bean cookies.

Yield Makes 3 dozen

Number Of Ingredients 12

1 3/4 cups all- purpose flour
1 teaspoon baking soda
1/2 teaspoon coarse salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1 large egg
2 teaspoons pure vanilla extract
1 vanilla bean, halved lengthwise, seeds scraped and reserved
1 1/3 cups fresh raspberries (1/2 pint)
2 teaspoons sugar
7 1/2 ounces best-quality white chocolate, coarsely chopped
1/3 cup heavy cream

Steps:

  • Preheat oven to 350°F. Make cookies: Whisk together flour, baking soda, and salt. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Add egg, vanilla extract, and vanilla seeds; reserve bean for another use. Mix until smooth. Reduce speed to low; gradually mix in flour mixture.
  • Using a 1-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake, rotating sheets halfway through until golden and just set, 8 to 10 minutes. Let cool on parchment on wire racks.
  • Make filling: Puree raspberries and sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds.
  • Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow, steady stream. Add reserved raspberry mixture; slowly whisk until pale, about 3 minutes. Refrigerate 30 minutes.
  • Assemble cookies: Spread 1 tablespoon filling onto the bottom of one cookie; sandwich with another. Repeat. Cookies can be refrigerated between layers of parchment in airtight containers at room temperature up to 2 days.

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