Raspberry Sandwich Spritz

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

I started baking these classics when I was in high school, and I still make them for my children and grandkids.  The jam, buttery shortbread, chocolate and sprinkles add up to one luscious treat.

Joan O’Brien  Punta Gorda, Florida

Raspberry Sandwich Spritz Recipe

Raspberry Sandwich Spritz

1 cup butter, softened

¾ cup sugar

1 egg

1 tsp. vanilla extract

2 ¼ cups flour

½ tsp. salt

¼ tsp. baking powder

1 cup seedless raspberry jam

1 cup (6 oz.) semi-sweet chocolate chips

Chocolate sprinkles

In large bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.

Using a cookie press fitted with a ribbon disk, form dough into ling strips on ungreased baking sheets.  Cut each strip into 2-inch pieces (do not separate).  Bake at 357F. for 12 to 15 minutes or until edges are golden brown.  Cut again if necessary.  Remove to wire racks to cool.

Spread the bottom of half of the cookies with jam; top with remaining cookies.  In a microwave, melt chocolate chips; stir in until smooth.  Place chocolate sprinkles in a small bowl.  Dip each end of cookies in melted chocolate, allow excess to drip off.  Dip in sprinkles.  Place on waxed paper; let stand until set.

(Recipe for Raspberry Sandwich Spritz cookies was in Taste of Home Cookies and Bars magazine, display until June 11, 2012 issue.)

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