Italian Raspberry Sandwich Cookies
Italian American Raspberry Sandwich Cookies
Recipe Source: Mama's Oven
These are one of my favorite cookies.
I make these for every family holiday and parties. They are
just delicious and everyone loves them. This recipe is a real
keeper. There are a few steps involved, but it so well worth
it. This is a professional pastry recipe and I recommend using
a scale to measure ingredients. I often double the recipe because
they just do not last in my household. They never make it to
the cookie jar. You often see these cookies being sold at the
supermarkets by the deli section in plastic containers. Well,
let me tell you that these are fresh, preservative free and taste ten
times better because they are made with real butter. I promise
you these will become a family favorite!
Preheat oven to 350 degrees
2 cookie sheet pans, lined with silpat
1 18inch pastry bag with very large
2 dozen cookies
12 oz. unsalted butter
6 oz. granulated sugar
3 oz. confectioner's sugar
4.5 oz. eggs
1 tsp. vanilla extract
1 pound plus 2 oz. cake flour (must use
Cream butter and sugar until light and
creamy, add confectioner's sugar and continue to cream. Add
eggs and beat until light and fluffy in color. Add vanilla,
pinch salt and cake flour, cream until well incorporated.
Scrape bottom of bowl and make sure the mixture is very well mixed.
Put in pastry bag with star tip and pipe 2 inch oblong cookies on to
cookie sheet. Bake for about 8 to 10 minutes until very light
in color. Cool on rack.
1 large jar of seedless raspberry
Put into blender to blend until
there are no clumps. Spread on underside of one cookie and
place another cookie on top to form a sandwich.
1 Bag of Dark Chocolate Candy Melts
(I do not have to temper this chocolate
and it hardens up very quickly)
1 bowl filled with sprinkles
Melt chocolate and dip the top tip of
the sandwich cookie and then dip into sprinkles. Let dry on