Raspberry Cream Sandwich Cookies Food

RASPBERRY CREAM SHORTBREAD SANDWICH COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir 1 cup butter and 1/2 cup powdered sugar until well blended. Stir in flour and salt until well mixed. If necessary, knead with hands to form a soft dough.
• On floured surface, roll dough 1/4 inch thick. Cut with 1 3/4-inch round or scalloped cookie cutter. Place 1/2 inch apart on ungreased cookie sheets. Using 3/4- to 1-inch round or scalloped cookie cutters, cut out and set aside centers of half of the cookies.
• Bake 13 to 15 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• Meanwhile, in large bowl, beat marshmallow creme and 1/3 cup butter with electric mixer on medium speed until well blended. Beat in 2/3 cup powdered sugar on low speed until fluffy and creamy.
• Spread about 1 1/2 teaspoons frosting on bottom of each whole cookie; top with 1/2 teaspoon preserves. Top with remaining cookies with centers cut out, bottom sides down.

RASPBERRY CREAM SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt; set aside.
• Mix butter and 1 1/2 cups sugar with an electric mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract, and vanilla seeds; mix until smooth. Reduce speed to low. Gradually mix in flour mixture.
• Scoop batter using a 1-inch ice cream scoop; space 2 inches apart on baking sheets lined with parchment paper.
• Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4 to 6 minutes more. Let cool on parchment on wire racks.
• Puree raspberries and remaining 2 teaspoons sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside.
• Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Whisk in reserved raspberry mixture. Refrigerate 30 minutes.
• Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies. Cookies can be stored at room temperature in an airtight container up to 2 days.

RASPBERRY-CREAM SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt; set aside.
• Mix butter and 1 1/2 cups sugar with an electric mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract, and vanilla seeds; mix until smooth. Reduce speed to low. Gradually mix in flour mixture.
• Scoop batter using a 1-inch ice creamscoop; space 2 inches apart on bakingsheets lined with parchment paper.
• Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4 to 6 minutes more. Let cool on parchment on wire racks.
• Puree raspberries and remaining 2 teaspoons sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside.
• Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Slowly whisk in reserved raspberry mixture. Refrigerate up to 30 minutes.
• Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies.

RASPBERRY CREAM SANDWICH COOKIES

Steps:

• Preheat oven to 350*.
• Whisk flour, baking soda, and salt; set aside.
• Mix butter, and 1 1/2 cup gran. sugar, with mixer on medium high speed till pale and fluffy.about 2-3 minutes.
• Add egg, extract and vanilla seeds.mix well till smooth. Reduce speed to low.
• Gradually add flour mixture.Mix till well combined.
• Scoop batter using a 1" ice cream scoop, space about 2" apart on sheets lined with parchment paper.
• Bake cookies 4 minutes. Remove sheets from oven and gently tap baking sheets to flatten cookies---return to oven, switching positions and bake till cookies are set--4-6 minutes more.
• Let cool on parchment paper on wire racks.
• Puree raspberries and remaining 2 tsps sugar in a food processor. Pour mixture through a fine sieve into a small bowl.press to extract all juice.
• Discard seeds.
• Melt white chocolate in heatproof bowl over simmering water.
• Remove from heat, whisk in cream, in a slow stream.
• Whisk in reserved raspberry mixture. Chill for 30 minutes.
• When cookies are cooled, spread about 1 tsp raspberry cream on undersides of cookies.top with matching cookie half.
• Store at room temperature in airtight container for up to 2 days.

SUNNY'S RASPBERRY AND OATMEAL LATTICE COOKIE SANDWICHES

Steps:

• Position a rack in the center of the oven and preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or nonstick aluminum foil.
• Melt the base. In a medium pot on medium heat, add the brown sugar, butter and pumpkin pie spice. Cook, stirring, until the butter melts and the mixture is less gritty.
• Finish the batter. In a large bowl, add the oats, flour, almond extract and egg and toss. Slowly add the butter mixture from the pot while constantly stirring the oat mixture.
• Bake and rest. Use a teaspoon to drop the batter on the prepared baking sheet about 3 inches apart to allow spreading. This will take patience and several batches. Also, to avoid a big glob, try to gently press the oats so they aren't in a mound.
• Bake on the center rack until the edges are caramelized and the centers stop rapidly bubbling, 5 to 6 minutes. Remove and leave on the baking sheet for 5 minutes, then transfer the entire sheet of parchment onto a wire rack. After a few more minutes, transfer the cookies from the parchment to rest directly on the wire rack. Continue until all the batter is cooked and the cookies are fully cool and rigid, 15 to 20 minutes.
• Fill and serve. Pick 2 cookies with approximately the same size and shape and spread about 1/2 teaspoon of raspberry jam on the bottom/flat side of one cookie, then sandwich the matching cookie's bottom/flat side to the other; repeat until done. Store in an airtight container in a cool place, even the fridge, for up to 1 week. Happy holidays and happy cookie making!

CHOCOLATE RASPBERRY ICE CREAM SANDWICHES

Steps:

• For the ice cream: Line a 9-by-13-inch baking dish with plastic wrap. Spoon the ice cream into a large bowl, then add the preserves. Mix the preserves into the ice cream, leaving it somewhat swirled if possible. Spread the ice cream evenly in the prepared baking dish. Cover with plastic wrap and freeze until very firm, at least 3 hours.
• For the cookies: Meanwhile, preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk together the flour, cocoa powder, baking powder and salt in a bowl.
• Beat together the sugar and butter in a separate large bowl with an electric mixer until light and fluffy, about 3 minutes. Add the vanilla and egg and beat to combine. Add the flour mixture a little at a time, beating until incorporated; knead with your hands a few times to mix in the remaining flour and bring everything together.
• Turn the dough out onto a lightly floured piece of parchment. With a floured rolling pin, roll the dough out to a 1/4-inch-thick circle, about 12 inches in diameter. Cut out as many 3 1/2-inch rounds as possible. Gather the scraps and cut out more rounds. Repeat until you have 12 rounds.
• Arrange the cookies on the prepared baking sheets about 1/2 inch apart. Bake until just set on top, about 8 minutes. Cool completely on the baking sheets on a rack.
• Assemble the cookies: Working quickly, remove the plastic wrap from the ice cream and use a 3-inch cookie cutter to cut out a round of ice cream (lift the plastic wrap from the bottom to help you lift out the round). Sandwich the ice cream between 2 cookies. Sprinkle on red and blue sprinkles along part of the sides and immediately transfer the ice cream sandwich to a plate in the freezer. Repeat with the remaining cookies to make 6 ice cream sandwiches. (The ice cream scraps can be gathered and kept frozen in an airtight container). Freeze the sandwiches until firm enough to serve, 3 to 4 hours.

INCREDIBLE RASPBERRY CHEESECAKE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• In a bowl, beat the cream cheese until soft and fluffy with an electric mixer, then beat in the egg until thoroughly combined. Mix in the cookie mix, then stir in the raspberry chips. Drop the dough about 2 inches apart onto the prepared baking sheets with a tablespoon or small scoop. Lightly pat the cookies to flatten.
• Bake in the preheated oven until the edges of the cookies are lightly golden, 9 to 12 minutes. Cool before serving.

RASPBERRY SANDWICH COOKIES

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extracts until mixture forms a ball. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. From the center of half the cookies, cut out a 1-1/2 in. shape. Place 1 in. apart on parchment-lined baking sheets., Bake at 325° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely., Spread 1/2 teaspoon jam over the bottoms of the solid cookies. Sprinkle cutout cookies with confectioners' sugar; place over cookies with jam.

CREAM SANDWICH COOKIES

Steps:

• Mix in order given, combine well.
• Put cookie mix in a cookie press and put strips on cookie sheet.
• Bake at 350° for 7-8 minutes. Do not overbake.
• Cut into cookie pieces.
• Put filling between 2 cookies to form a sandwich.
• To prepare FILLING INGREDIENTS:.
• Beat filling ingredients till smooth about 4 minutes.