Italian Sandwich Cookies
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1.5 cups
Sugar1 tsp
Kosher Salt1 tsp
Vanilla Extract2 large
Egg3.5 cups
All-Purpose Flour1 tsp
Baking Powder1 cup
Raspberry Jam3 cup
Chocolate (chopped)1 tsp
Canola OilDirections:
1
Special equipment: a pastry bag or cookie press fitted with a star tip Preheat the oven to 375 degrees F
2
In a mixer on medium speed, cream together the butter, sugar and salt until very fluffy, about 4 minutes
3
Add the vanilla and eggs and continue to beat very well for an additional 4 minutes, scraping down the sides at least once
4
Turn the mixer on low speed and add the flour and baking powder, and mix until just combined
5
Put the dough into a pastry bag or cookie press fitted with a star tip
6
On an ungreased cookie sheet, pipe cookies in 2-inch lines, spaced at least 1 inch apart
7
Place in the freezer for 5 minutes (this will help them retain their shape when baking)
8
Bake until golden brown, 15 minutes
9
Let cool on the cookie sheets 3 minutes, then transfer to wire racks to cool completely
10
Spread a little more than half a teaspoon of jam on half of the cookies, then top with the remaining cookies to make sandwiches
11
Place in the freezer for another 5 minutes to help set while you prepare the chocolate
12
Toss together the chocolate and the oil and place in a microwave-safe mug
13
Microwave in 30-second increments, stirring occasionally, until completely melted
14
Put the rainbow sprinkles onto a plate
15
Working quickly, dip the cookies halfway into the chocolate, then roll in the sprinkles
16
Place finished cookies on a tray lined with either wax or parchment paper to set completely
17
Cookies will keep in an airtight container for about 1 week