Raspberry Sandwich Cookies with Raspberry Creme Filling
Raspberry sandwich cookies with raspberry frosting in the middle. This dough is light and airy and is best piped with a pastry bag, or dropped by a teaspoon. Do not use a disher. I tried it. It didn't work!
Raspberry sandwich cookies with raspberry frosting in the middle. This dough is light and airy and is best piped with a pastry bag, or dropped by a teaspoon. Do not use a disher. I tried it. It didn't work!
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 3 cups confectioners sugar
- 3 large eggs
- cookie dough
- 1 cup butter 2 sticks, softened
- 1 1/2 cups raspberry pie filling i.e. comstock
- 3 cups all purpose flour packed down in cup
- 3/4 cup raspberry cream frosting recipe follows
- raspberry cream frosting
- 1/4 cup heavy whipping cream
- 3 tablespoons seedless raspberry jam i.e. smuckers seedless
- 1 cup confectioners sugar if needed
- Carbohydrate 1216.69525183873 g
- Cholesterol 2420.75000062187 mg
- Fat 464.790462620385 g
- Fiber 10.5357742754365 g
- Protein 86.2368927787452 g
- Saturated Fat 279.95321146983 g
- Serving Size 1 1 Serving (2858g)
- Sodium 3283.31017999908 mg
- Sugar 1206.15947756329 g
- Trans Fat 38.5444698294692 g
- Calories 9246 calories
Step-by-step
- Preheat oven to 375 degrees, rack in normal position.
- MAKE THE FROSTING FIRST
- Frosting:
- Measure 3 cups powdered sugar and put in small mixing bowl.
- Whisk heavy cream into the powdered sugar.
- Heat the three tablespoons of jam for 20 seconds in a small microwave bowl until it melts.
- Mix the jam into the powdered sugar mixture.
- If it is too thin, add more sugar. If it is too thick, add more cream.
- Cover the bowl with plastic wrap and set aside.
- For Dough:
- Place granulated sugar in the bowl of your electric mixer.
- Place butter, which must be softened to room temperature on top of the sugar.
- Turn the mixer to low, and mix for one minute, gradually increasing the speed and pausing to scrape down the sides of the bowl often, beating for one minute at each speed until you reach the highest speed, scrape down the sides again.
- Beat at highest speed for at least 2 minutes or until batter is very light and fluffy.
- Turn the mixer down to low, add eggs one at a time, mixing well after each addition.
- Add salt. Mix well.
- Add baking soda. Mix until both are incorporated.
- Measure out a cup and a half of raspberry pie filling. Turn the mixer on low speed and add pie filling to the bowl. Shut off the mixer and scrape down sides of bowl.
- Turn mixer back on low and add flour in one cup increments, mixing after each addition.
- Shut off mixer again and scrape down sides of the bowl.
- Fold the mixture, scraping the sides. The resulting cookie dough should be fluffy but not stiff.
- Spray cookie sheets with Pam or Baker's Joy. Line cookie sheets with parchment paper on cookie sheets. Drop rounded teaspoons of cookie dough on to your lined cookie sheet. 12 to a standard size sheet.
- Bake at 375 degrees for 12 minutes.
- Take the cookies out of the oven and slide the cookie filled sheets of parchment paper onto a rack to cool thoroughly.
- Frost the bottom of one cookie and place it on the frosted bottom of another.
- Optional: Sprinkle with powdered sugar.
A Home Baker's Delight: Raspberry Sandwich Cookies
Baking has always been my sanctuary, a place where I can escape the daily grind and lose myself in the rhythmic mixing, measuring, and the eventual sweet reward. Today, I want to share one of my absolute favorite recipes: Raspberry Sandwich Cookies with a luscious raspberry cream filling. These aren't your average store-bought cookies; these are light, airy, and bursting with the vibrant flavor of fresh raspberries. The recipe itself is deceptively simple, yet the result is a cookie that feels both elegant and comforting, perfect for sharing with loved ones or indulging in a quiet moment with a cup of tea.
The magic of this recipe lies in the balance. The delicate cookie base, achieved through careful mixing and attention to detail, provides the perfect canvas for the intensely flavorful raspberry cream filling. I’ve experimented with different techniques, and I've found that using a pastry bag for piping the dough onto the baking sheet provides the most consistent and aesthetically pleasing results. However, if you don't have a pastry bag, don't despair! A teaspoon works just as well, though it might require a bit more patience and a slightly less uniform appearance. The key is to ensure that the cookies are not overly large, as this can lead to uneven baking. Trust me; I learned that the hard way!
What truly elevates these cookies above the ordinary is the homemade raspberry cream filling. It's a delightful concoction of powdered sugar, whipped cream, and a touch of raspberry jam. The creaminess of the filling contrasts beautifully with the slightly crisp texture of the cookies, creating a symphony of taste and texture in every bite. This filling is surprisingly easy to make, requiring only a few simple ingredients and a little bit of whisking. The only tricky part is getting the consistency just right; you might need to adjust the amount of sugar or cream depending on your preference.
I often find myself making a double batch of these cookies, because they disappear so quickly! They’re perfect for afternoon tea, potlucks, or even as a special treat for yourself. The beautiful color of the raspberries makes them visually appealing, and the homemade touch adds a sense of warmth and care that you just can't find in store-bought treats. Beyond the deliciousness, making these cookies is a wonderfully therapeutic experience. It’s a chance to slow down, get creative in the kitchen, and create something beautiful and delicious.
So, gather your ingredients, preheat your oven, and prepare to be transported to a world of raspberry-filled bliss. Trust me; these cookies are worth every moment spent creating them. And who knows, maybe you’ll discover your own newfound love for baking in the process! The sweet aroma filling your kitchen alone is worth it.
Remember to let your cookies cool completely before frosting. This prevents the filling from melting and ensures that your beautifully crafted cookies retain their structure. It's a small detail, but it can make all the difference in the final outcome. Happy baking!
