Raspberry Sandwich Spritz Recipes

RASPBERRY SANDWICH SPRITZ

Steps:

• Preheat oven to 375°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, salt and baking powder; gradually beat into creamed mixture., Using a cookie press fitted with a ribbon disk, press long strips onto ungreased baking sheets; cut ends to release from disk. Cut each strip into 2-in. lengths (no need to separate them)., Bake until edges are golden brown, 12-15 minutes. Re-cut cookies if necessary. Remove from pans to wire racks; cool completely., Spread jam on bottoms of half of the cookies; top with remaining cookies. Dip each end of cookies in melted chocolate; allow excess to drip. Dip in sprinkles. Place on waxed paper; let stand until set.

BROWNED-BUTTER SANDWICH SPRITZ

Steps:

• In a small heavy saucepan, cook and stir butter over medium heat for 8-10 minutes or until golden brown. Transfer to a small bowl; refrigerate until firm, about 1 hour., Set aside 2 tablespoons browned butter for filling. In a large bowl, beat 1/2 cup confectioners' sugar and remaining browned butter until smooth. Beat in the egg, yolk and vanilla. Whisk flour and salt; gradually add to creamed mixture and mix well., Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto parchment paper-lined baking sheets. Bake at 375° for 8-9 minutes or until set (do not brown). Remove to wire racks to cool., In a small heavy saucepan, bring syrup to a boil. Cool slightly. Whisk in remaining confectioners' sugar until smooth. Beat reserved browned butter until light and fluffy. Beat in syrup mixture until smooth., Spread 1 teaspoon filling over the bottom of half of the cookies. Top with remaining cookies.

GINGERSNAP-RASPBERRY SANDWICHES

Steps:

• Heat oven to 375 degrees with one rack positioned in center of oven; line a baking sheet with parchment paper, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed. In a large bowl, sift together the flour, baking soda, cinnamon, and ginger.
• Add maple syrup to butter mixture; beat to combine. Beat in egg until well combined. Reduce mixer speed to low; slowly add the reserved flour mixture, a little at a time, until well blended.
• Place remaining cup sugar in a bowl. Measure 2 teaspoons dough; roll into a ball. Roll dough in sugar; transfer to sheet. Repeat, spacing balls 3 inches apart. Bake until golden, about 12 minutes. Transfer cookies to a wire rack to cool. Form and bake the remaining dough.
• Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches. Serve.

RASPBERRY SPRITZ COOKIES

Steps:

• Beat butter and shortening with mixer at high speed.
• Add sugar gradually and cream for 5 minutes until light and fluffy.
• Add raspberry extract, vanilla, raspberry jam and egg.
• Sift flour, baking powder and salt together and add to creamed mixture, 1/3 cup at a time.
• Batter will be stiff.
• Chill dough 60 minutes.
• Force through cookie press onto ungreased cookie sheets.
• Put dab of jam in center of cookie.
• Bake in 375 degree oven 7-8 minutes.
• Do not overcook.