Raspberry Sandwich Spritz Recipe
Raspberry Sandwich Spritz Recipe photo by Taste of Home
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Raspberry Sandwich Spritz Recipe

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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.
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + standing
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + standing
MAKES: 24 servings


  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 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 (6 ounces) semisweet chocolate chips
  • Chocolate sprinkles

Nutritional Facts

1 each: 204 calories, 10g fat (6g saturated fat), 29mg cholesterol, 134mg sodium, 28g carbohydrate (18g sugars, 1g fiber), 2g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.
  2. Using a cookie press fitted with a ribbon disk, form dough into long strips on ungreased baking sheets. Cut each strip into 2-in. pieces (do not separate). Bake at 375° for 12-15 minutes or until edges are golden brown. Cut again if necessary. Remove to wire racks to cool.
  3. Spread the bottom of half of the cookies with jam; top with remaining cookies. In a microwave, melt chocolate chips; stir until smooth. Place chocolate sprinkles in a small bowl. Dip each end of cookies in melted chocolate; allow excess to drip off. Dip in sprinkles. Place on waxed paper; let stand until set. Yield: 2 dozen.
Originally published as Raspberry Sandwich Spritz in Country Woman Christmas Annual 2004, p42

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alainaw30 User ID: 4290307 133753
Reviewed Dec. 7, 2010

"These are my new favorite Christmas cookies! I've made them for three years now, and they are the first ones gone."

joniotto User ID: 1827180 134089
Reviewed Feb. 12, 2010

"These were simple to make but look so impressive - all of my co-workers asked where I bought them! :-) I love the combination of raspberry and chocolate, although I think I would like to also try orange

filling as well. I also think when I make them the next time, I will cut the pieces just a little smaller (maybe 1 1/2" pieces instead of 2"...just personal preference) The spritz dough recipe worked beautifully in my cookie press, too! This is definitely a recipe I'll be adding to my collection - Thanks!"

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