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Raspberry Sandwich Spritz Recipe

Raspberry Sandwich Spritz Recipe

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 YIELD:24 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Raspberry Sandwich Spritz

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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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