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Raspberry Sandwich Spritz

 Raspberry Sandwich Spritz
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.
24 ServingsPrep: 30 min. Bake: 10 min./batch + standing


  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure 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


  • 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.
  • 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.
  • 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.

2 of 2

Raspberry Sandwich Spritz (continued)

Directions (continued)

  • Place on waxed paper; let stand until set. Yield: 2 dozen.
Nutritional Facts: 1 serving (1 each) equals 204 calories, 10 g fat (6 g saturated fat), 29 mg cholesterol, 134 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.