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.
Raspberry Sandwich Spritz
Raspberry Sandwich Spritz
Prep Time
30 min
Cook Time
10 min
Yield
about 2 dozen
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 semisweet chocolate chips, melted
- Chocolate sprinkles
Directions
- 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.
- 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).
- Bake until edges are golden brown, 12-15 minutes. Re-cut cookies if necessary. Remove from pans to wire racks; cool completely.
- 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.
Nutrition Facts
1 sandwich cookie: 205 calories, 10g fat (6g saturated fat), 28mg cholesterol, 119mg sodium, 28g carbohydrate (18g sugars, 1g fiber), 2g protein.
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