Raspberry Drop Sandwich Cookies
Oct 25, 2012 19:19:28 GMT -5
Post by PrisonerOfHope on Oct 25, 2012 19:19:28 GMT -5
Raspberry Drop Sandwich Cookies
1 1/2 cups granulated sugar
1 cup (2 sticks) salted butter, softened
3 large eggs
1/2 tsp. salt
1 tsp. baking soda
1 1/2 cups raspberry pie filling
3 cups AP flour, packed
Raspberry cream frosting (recipe follows)
Place sugar & butter in bowl of electric mixer, mix for one minute on low. Gradually increase speed, beating for one minute on each level, until you arrive at highest speed; beat for 2 minutes until mixture is light & fluffy.
Turn mixer back to low, and add eggs, one at a time, beating well after each addition. Add in salt, then baking soda; mix until all is well incorporated.
Measure out 1 1/2 cups of raspberry pie filling. Turn mixer to low & add it to the bowl. Shut off mixer & scrape sides of bowl.
With mixer on low, add one cup of flour at a time, mixing after each addition. Scrape down sides of bowl and give the mixture a final stir by hand. Dough should be fluffy, but not stiff.
Line cookie sheets with parchment paper (I use silicone) or grease sheets.
Drop rounded teaspoons of dough onto baking sheets, about a dozen to a sheet.
Bake at 375 degrees for 12 minutes. Remove from oven, and slide parchment onto wire rack to cool. If you used greased cookie sheets, let the cookies sit on the sheets for 2 minutes before removing to wire rack.
Cool cookies thoroughly, then frost bottom of one cookie with Raspberry Cream Frosting and then sandwich the bottom of another cookie on top of it.
Makes about 2 - 2 1/2 dozen sandwich cookies.
Raspberry Cream Frosting
3 cups confectioners sugar
1/4 cup whipping cream
3 tbs. seedless raspberry jam
Additional confectioners sugar, if needed
Measure 3 cups of confectioners sugar into a small bowl, then whisk in heavy cream.
Heat the jam in the microwave fro 15-20 seconds, until slightly melted, and mix into the sugar/cream mixture.
If frosting is too thick, add a little more cream; if too thin, add more powered sugar.
Cover bowl with plastic wrap and set aside until cookies are done.
1 1/2 cups granulated sugar
1 cup (2 sticks) salted butter, softened
3 large eggs
1/2 tsp. salt
1 tsp. baking soda
1 1/2 cups raspberry pie filling
3 cups AP flour, packed
Raspberry cream frosting (recipe follows)
Place sugar & butter in bowl of electric mixer, mix for one minute on low. Gradually increase speed, beating for one minute on each level, until you arrive at highest speed; beat for 2 minutes until mixture is light & fluffy.
Turn mixer back to low, and add eggs, one at a time, beating well after each addition. Add in salt, then baking soda; mix until all is well incorporated.
Measure out 1 1/2 cups of raspberry pie filling. Turn mixer to low & add it to the bowl. Shut off mixer & scrape sides of bowl.
With mixer on low, add one cup of flour at a time, mixing after each addition. Scrape down sides of bowl and give the mixture a final stir by hand. Dough should be fluffy, but not stiff.
Line cookie sheets with parchment paper (I use silicone) or grease sheets.
Drop rounded teaspoons of dough onto baking sheets, about a dozen to a sheet.
Bake at 375 degrees for 12 minutes. Remove from oven, and slide parchment onto wire rack to cool. If you used greased cookie sheets, let the cookies sit on the sheets for 2 minutes before removing to wire rack.
Cool cookies thoroughly, then frost bottom of one cookie with Raspberry Cream Frosting and then sandwich the bottom of another cookie on top of it.
Makes about 2 - 2 1/2 dozen sandwich cookies.
Raspberry Cream Frosting
3 cups confectioners sugar
1/4 cup whipping cream
3 tbs. seedless raspberry jam
Additional confectioners sugar, if needed
Measure 3 cups of confectioners sugar into a small bowl, then whisk in heavy cream.
Heat the jam in the microwave fro 15-20 seconds, until slightly melted, and mix into the sugar/cream mixture.
If frosting is too thick, add a little more cream; if too thin, add more powered sugar.
Cover bowl with plastic wrap and set aside until cookies are done.
