CHOCOLATE RASPBERRY SPRITZ SANDWICH COOKIES
These spritz cookies are the perfect consistency to use with a cookie press. They bake to a perfect buttery cookie. The raspberry in the chocolate filling adds the perfect hint of flavor. The drizzle on top is a perfect touch! These cookies bake quickly, so keep your eye on 'em.
Provided by Jessica Dayon
Categories Cookies
Time 55m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400ºF. Sift together flour and salt, set aside. In a medium bowl, cream together the butter and sugar. Stir in the egg yolks and vanilla extract. Gradually add in the flour mixture, mixing until blended.
- 2. Fill a cookie press with dough and press cookies about 1-inch apart onto an ungreased cookie sheet. Bake for 6 to 8 minutes. Cool on wire racks.
- 3. When cookies are cool, melt chocolate and shortening then add raspberry extract to taste. Note: the chocolate may seize up when you start adding the extract. You can add more extract or shortening to remedy this. You may also need to warm it up more to get it nice and melted because the extract will also cool the chocolate off a little.
- 4. Spread the chocolate mix on a cookie and sandwich another cookie on top. After sandwiches are made, drizzle remaining chocolate over the sandwiches.
RASPBERRY SPRITZ COOKIES
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
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.
Nutrition Facts : Calories 516.4, Fat 25.2, SaturatedFat 12.2, Cholesterol 75.9, Sodium 235.9, Carbohydrate 65.8, Fiber 1.3, Sugar 28.7, Protein 6.1
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