Raspberry Sandwich Cookies

These sandwich cookies are great for special occasions, parties, holidays, or anytime!

 

These cookies are actually an altered recipe that I developed and adapted from a another family cookie recipe (called “Almond Crescent Moons” ).

For a sugar free version substitute sucralose (only “no calorie” sugar substitute safe for baking) and use a sugar free raspberry jam.

See the links at bottom of this page for other filling and ingredient substitution options.

If you wish to color the cookie dough,  add a few drops of natural liquid food coloring to the cream along with the almond extract.

If desired, after cookies are made, they can be streaked with thinly piped lines of tempered chocolate.  Alternately, they can be dunked to fully coat.  Place on waxed paper and allow chocolate to set at room temperature away from any sources of heat.

 

Raspberry Sandwich Cookies

2 cups all-purpose flour
1 cup butter, softened at room temperature
1/3 cup heavy whipping cream
2 teaspoons almond extract
granulated sugar (or substitute granulated sucralose)
raspberry filling (see below)

Add almond extract to the cream and stir briefly to combine.

In a medium bowl, cream the butter until fluffy.

Stir in the flour and the whipping cream with a spoon until combined.

Cover and refrigerate for 4 hours.

Pre-heat the oven to 375 F degrees.

Roll one-third of dough at a time 1/8 inch thick on lightly floured surface. Keep remaining dough refrigerated until ready to roll.

Cut out with 1-1/2-inch cookie cutter.

Avoid over working the dough; do not re-roll any remaining dough after obtaining cut outs. Be sure to cut out cookies spacing cuts close together to avoid having to waste an excessive amount of dough. Re-rolling and over working the dough results in brick hard cookies.

Coat both sides with granulated sugar.

Place on parchment paper lined cookie sheet.

Using a dinner fork, poke tiny holes to form an almost asterisk shaped six point star in the center of each cookie — by making an X pattern then make a line going across the center of the X from left to right.

If desired, dust the tops only with decorative colored sugar crystals, colored sprinkles, etc.

Bake 7 to 9 minutes just until set but not browning. Slide the parchment paper with the cookies on it carefully onto a towel lined surface. Cool completely before filling and further decorating as desired.

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Baker’s Treat Dunkers

This is a good way to avoid any waste and it gives the baker a special treat for their own personal use and enjoyment.

Odd and end pieces of left over dough can be coated in granulated sugar, baked, and cooled.

Enjoy with a cup of hot cocoa, tea or coffee, dunking briefly in your hot drink before taking a bite, for a well deserved break and in celebration of a job well done.

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Raspberry Jelly filling:

1 cup Smucker’s raspberry jam (may substitute Smucker’s sugar free raspberry jam)
1-1/4 teaspoons unflavored gelatin powder (or substitute 1 Tablespoon corn starch)

Place jam in saucepan and whisk in gelatin. Bring to a boil then reduce to a simmer. Stir and whisk frequently, until it has reduced and thickened.

Cool slightly, to prevent possible burns — only until safe to handle — but still warm and not yet firm.

Spread on cookies quickly while still warm then allow to cool until nearly set before topping with another cookie.

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For other filling options:

 

Assorted Fillings For Sandwich Cookies

 

For other substitutions:

Substitute for Condensed Creamed Soups

 

 

The recipe I adapted to make these sandwich cookies:

“Almond Crescent Moons” (Wedding Cookies)