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Raspberry Sandwich Spritz Recipe
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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

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 (6 ounces) semisweet chocolate chips, melted
  • Chocolate sprinkles

Nutritional Facts

1 sandwich cookie: 205 calories, 10g fat (6g saturated fat), 28mg cholesterol, 119mg sodium, 28g carbohydrate (18g sugars, 1g fiber), 2g protein.

Directions

  1. 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.
  2. 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).
  3. Bake until edges are golden brown, 12-15 minutes. Re-cut cookies if necessary. Remove from pans to wire racks; cool completely.
  4. 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. Yield: about 2 dozen.
Originally published as Raspberry Sandwich Spritz in Country Woman Christmas Annual 2004, p42


Reviews for Raspberry Sandwich Spritz

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
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4 Star
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3 Star
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MY REVIEW
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."

MY REVIEW
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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