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.
- 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.
- 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.
Cookie texture depends entirely on how long the butter and sugar are beaten, as this mechanical creaming process incorporates the microscopic air bubbles required to give a soft dough its lift. Although specialized tools like spring-loaded dishers seem efficient for portioning sticky batters, standard piping bags fitted with a plain round tip provide far more consistent control over portion size without compressing the delicate emulsion created during mixing. When combining wet ingredients into heavily sugared fats, room temperature dairy at precisely seventy degrees Fahrenheit prevents the emulsion from breaking and ensures a uniform crumb structure.
Managing Sticky Doughs Without Special Tools
Standard metal spoons paired with parchment paper work just as well as pastry bags if you moisten the spoon surface slightly between drops to prevent sticking. Because this specific batter contains high-moisture fruit fillings, baking sheets must be completely cool before loading the next batch to prevent premature spreading in the hot 375-degree oven. Overcrowding the pan restricts hot air circulation, so limit each standard half-sheet to exactly twelve portions.
- Warm seedless jam for precisely twenty seconds to loosen its viscosity before blending it into confectioners sugar.
- Slide the entire parchment sheet off the hot pan immediately after baking to stop the cooking process on the bottoms.
- Store assembled sandwich cookies in an airtight container with a slice of plain white bread to maintain moisture levels over multiple days.
