Raspberry Sandwich Cookies Recipes

RASPBERRY SANDWICH COOKIES

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.

RASPBERRY-CREAM SANDWICH COOKIES

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 SHORTBREAD SANDWICH COOKIES

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.

CHEWY ALMOND-RASPBERRY SANDWICH COOKIES

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 large baking sheets with parchment. Place almonds in center of third (unlined) rimmed baking sheet, forming 1/4-inch-thick layer.
• Finely grind almond paste, 1 cup sugar, and cinnamon in processor. Add egg whites; process until well blended. Transfer dough to large resealable plastic bag. Press dough down into 1 corner of bag. Using scissors, snip off corner, leaving 1/2-inch opening. Working in batches, squeeze dough from bag in 2 1/2-inch-long strips atop almonds on sheet. Sprinkle some of loose almonds on sheet over strips; carefully roll strips in almonds to coat lightly (dough will be soft and sticky). Transfer cookies to prepared baking sheets, spacing apart.
• Bake cookies until light golden brown, reversing position of sheets halfway through baking, about 12 minutes. Let cookies stand on sheets 5 minutes; transfer to rack. Sift powdered sugar over cookies.
• Simmer jam in heavy small saucepan over medium heat until jam is bubbling thickly, about 30 seconds. Cool.
• Spread 1/4 to 1/2 teaspoon jam over bottom of 1 cookie. Top with second cookie, bottom side down. Transfer sandwich to plate. Repeat with remaining cookies and jam. DO AHEAD: can be made 3 weeks ahead. Store airtight in freezer. Bring to room temperature before serving.

RASPBERRY CREAM SANDWICH COOKIES

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.