Best Raspberry Vanilla Creme 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*.
• 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.

RASPBERRY CREAM SANDWICHES

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.

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.

RASPBERRY VANILLA CREME SANDWICH COOKIES

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.