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Raspberry Sandwich Spritz

Total Time

Prep: 30 min. Bake: 10 min./batch + standing

Makes

about 2 dozen

I started baking these Christmas classics when I was a sophomore in high school...and I and still making them now for my grown children and grankids. The combination of jam, buttery shortbread, chocolate and sprinkles adds up to a fancy and festive treat.
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Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup seedless raspberry jam
  • 1 cup semisweet chocolate chips, melted
  • Chocolate sprinkles

Directions

  1. Preheat oven to 375°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, salt and baking powder; gradually beat into creamed mixture.
  2. Using a cookie press fitted with a ribbon disk, press long strips onto ungreased baking sheets; cut ends to release from disk. Cut each strip into 2-in. lengths (no need to separate them).
  3. Bake until edges are golden brown, 12-15 minutes. Re-cut cookies if necessary. Remove from pans to wire racks; cool completely.
  4. Spread jam on bottoms of half of the cookies; top with remaining cookies. Dip each end of cookies in melted chocolate; allow excess to drip. Dip in sprinkles. Place on waxed paper; let stand until set.

Nutrition Facts

1 sandwich cookie: 205 calories, 10g fat (6g saturated fat), 28mg cholesterol, 119mg sodium, 28g carbohydrate (18g sugars, 1g fiber), 2g protein.

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