Categories: Cookies
Ingredients
- 1 1/2 cups granulated sugar
- 1 cup, 2 sticks, salted butter, softened
- 3 large eggs
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 and 1/2 cups raspberry pie filling, (Comstock and red raspberry or black berry filling can be used)
- 3 cups all purpose flour
- Raspberry Cream Frosting
Directions
-
Place sugar in the bowl of an electric mixer.
-
Add softened butter. Beat on low for 1 minute.
-
Gradually increase the speed, scraping down the sides of the bowl frequently and beat again for each level of speed on the mixer until you arrive at the highest speed.
-
Beat at the highest speed for 2 minutes or until the mixture is very light and fluffy.
-
Turn to low and add eggs, one at a time, mixing after each addition.
-
Add salt and when mixed in, add baking soda until incorporated.
-
Turn mixer on low and add pie filling to the bowl.
-
Shut off mixer and scrape down sides of bowl.
-
With the mixer on low, add flour in 1 cup increments, mixing after each addition.
-
Shut off mixer and scrape down the sides of the bowl.
-
Give the mixture a final stir by hand and the resulting cookie dough should be fluffy
-
Line cookie sheets with parchment paper, grease them heavily or spray thoroughly with nonstick cooking spray.
-
Using a teaspoon from your silverware drawer, drop rounded teaspoons of dough on the baking sheet
-
Bake in a preheated 375 degree oven for 12 minutes.
-
Remove from oven and slide the cookie-laden parchment paper onto a wire rack to cool. For greased cookie sheets, let them sit for 2 minutes and remove with a metal spatula.
-
Cool and frost the bottom of one cookie with raspberry cream frosting and put another on top. This will make a cookie sandwich that is rounded on the top and bottom.
-
Makes 2 to 2 1/2 dozen cookie sandwiches.