Best Chocolate Raspberry Spritz Sandwich Cookies Recipes

RASPBERRY SANDWICH SPRITZ

Raspberry Sandwich Spritz image

I started baking these Christmas classics when I was a sophomore in high school...and I and still making them now for my grown children and grankids. The combination of jam, buttery shortbread, chocolate and sprinkles adds up to a fancy and festive treat.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 2 dozen.

Number Of Ingredients 10

Ingredients

1 cup butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup seedless raspberry jam
1 cup semisweet chocolate chips, melted
Chocolate sprinkles

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.

Nutrition Facts : Calories 205 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 119mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

RASPBERRY SPRITZ COOKIES

Raspberry Spritz Cookies image

Make and share this Raspberry Spritz Cookies recipe from Food.com.

Provided by Charlotte J

Categories Dessert

Time 7m

Yield 6-7 dozen

Number Of Ingredients 10

Ingredients

1/2 cup butter
1/4 cup shortening
3/4 cup sugar
1 1/2 teaspoons raspberry extract
2 teaspoons vanilla
2 tablespoons raspberry jam
1 egg
2 1/4 cups flour, sifted
1/4 teaspoon baking powder
1/4 teaspoon salt

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.