Sandwich Cookies
BUTTERY SPRITZ AND RASPBERRY SANDWICH COOKIES
Makes 24 sandwich cookies
Recipe by Annalise Sandberg
These classic soft and buttery spritz cookies are pressed into fun holiday shapes and then sandwiched together with raspberry jam, for the perfect poppable holiday treat.
1 cup (227 grams) unsalted butter, softened
⅔ cup (133 grams) granulated sugar
2 large eggs (100 grams)
1 teaspoon (4 grams) vanilla extract
½ teaspoon (2 grams) almond extract
2¼ cups (281 grams) all-purpose flour
½ teaspoon (1.5 grams) kosher salt
Sparkling sugar (optional)
1 cup (320 grams) seedless raspberry jam
1. Preheat oven to 400°F (200°C).
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium-high speed until pale and creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts. Add flour and salt, and beat at low speed until just combined. (Dough will be soft.)
3. Add dough to a cookie press fitted with your desired shape (tree, snowflake, wreath, etc.). Press dough 1 inch apart onto ungreased sheets.
4. Bake, one batch at a time, until cookies appear dry and bottoms are just barely golden brown, 8 to 10 minutes. Immediately sprinkle with sparkling sugar (if using). Let cool completely on pans.
5. Spread ½ teaspoon (3.5 grams) jam onto flat sides of half of cookies. Place remaining cookies, flat sides down, on top of jam. Store in an airtight container for up to 4 days.
PRO TIP
If your raspberry jam isn’t seedless, warm the jam in a small saucepan over medium heat to thin it out and then strain the jam through a fine-mesh sieve, discarding solids.
Photo by Annalise Sandberg
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