Recipe courtesy of Allison Robicelli
Italian Sandwich Cookies
- Level: Easy
- Yield: about 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 297
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 40
- Dietary Fiber
- 1
- Sugar
- 23
- Protein
- 3
- Cholesterol
- 47
- Sodium
- 111
- Total: 1 hr 50 min (includes cooling time)
- Active: 45 min
Ingredients
3 sticks (3/4 pound) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup raspberry jam
3/4 cup chopped chocolate or chocolate chips
1 teaspoon canola oil or shortening
Rainbow sprinkles, for decorating
Directions
Special equipment:
a pastry bag or cookie press fitted with a star tip- Preheat the oven to 375 degrees F.
- In a mixer on medium speed, cream together the butter, sugar and salt until very fluffy, about 4 minutes. Add the vanilla and eggs and continue to beat very well for an additional 4 minutes, scraping down the sides at least once. Turn the mixer on low speed and add the flour and baking powder, and mix until just combined.
- Put the dough into a pastry bag or cookie press fitted with a star tip. On an ungreased cookie sheet, pipe cookies in 2-inch lines, spaced at least 1 inch apart. Place in the freezer for 5 minutes (this will help them retain their shape when baking).
- Bake until golden brown, 15 minutes. Let cool on the cookie sheets 3 minutes, then transfer to wire racks to cool completely. Spread a little more than half a teaspoon of jam on half of the cookies, then top with the remaining cookies to make sandwiches. Place in the freezer for another 5 minutes to help set while you prepare the chocolate.
- Toss together the chocolate and the oil and place in a microwave-safe mug. Microwave in 30-second increments, stirring occasionally, until completely melted. Put the rainbow sprinkles onto a plate.
- Working quickly, dip the cookies halfway into the chocolate, then roll in the sprinkles. Place finished cookies on a tray lined with either wax or parchment paper to set completely. Cookies will keep in an airtight container for about 1 week.