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

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.