Raspberry Sandwich Cookies

I made these cookies with my mom last weekend, and was so grateful that I had someone there to help.  Sandwich cookies are not very difficult to make, but they are a process: rolling out the dough, cutting different pieces for tops and bottoms, baking, dusting, spreading, and smooshing.

After looking for cookie cutters small enough to make a hole in the center of the top of the sandwich, we finally settled on star-shaped fondant cutters, which came in a pack of four and looked exactly like cookie cutters.

You could use any kind of jelly, jam, or other preserves you have around.  We had raspberry.

I was glad to have my mom help not only because the sandwiching process went by much more quickly, but also because she always thinks of great ways to improve cookies.  In this case, she suggested grinding up some whole, shelled almonds and adding it to the dough.  Great idea!  The almond flavor totally complemented the unsweetened raspberry preserves, and added a little bit of texture to the cookies in a way that almond extract wouldn’t have been able to do.

This recipe was adapted from the December 2008 issue of Everyday Food.

Raspberry Sandwich Cookies

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/3 cup finely ground almonds
  • confectioner’s sugar
  • raspberry preserves

In a large bowl, with an electric mixer, beat butter, sugar, and salt until light and fluffy. Add yolks one at a time, mixing well after each addition.  Add vanilla.  With mixer on low, gradually add flour, cinnamon and almonds, mixing just until combined.  Wrap in plastic and refrigerate at least one hour until firm.

Preheat oven to 350°F.  On a lightly floured surface, roll out dough to 1/4 inch thickness.  Cut out shapes with cookie cutters.  Using a smaller cookie cutter, cut out the center of half of the cookies (these will be the sandwich tops).  Bake for 8-10 minutes, turning cookie sheets halfway through, just until barely browned.  Let cool completely on a wire rack.

Using a fine mesh sieve, lightly dust sandwich tops with confectioner’s sugar.  Set aside.  Spread raspberry preserves on bottoms.  Place sugared cookies on top of preserves, creating a sandwich.

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1 Comment (+add yours?)

  1. that girl
    Dec 20, 2008 @ 23:53:36

    Mmmmm. Those look good! If only I had competence in the kitchen. Maybe I’ll pass this recipe along to others as a hint to make them for someone special… like me! 🙂

    Reply

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