Raspberry Drop Sandwich Cookies

(from Ryan77’s recipe box)

Source: Joanne Fluke

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

  1. Place sugar in the bowl of an electric mixer.

  2. Add softened butter. Beat on low for 1 minute.

  3. 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.

  4. Beat at the highest speed for 2 minutes or until the mixture is very light and fluffy.

  5. Turn to low and add eggs, one at a time, mixing after each addition.

  6. Add salt and when mixed in, add baking soda until incorporated.

  7. Turn mixer on low and add pie filling to the bowl.

  8. Shut off mixer and scrape down sides of bowl.

  9. With the mixer on low, add flour in 1 cup increments, mixing after each addition.

  10. Shut off mixer and scrape down the sides of the bowl.

  11. Give the mixture a final stir by hand and the resulting cookie dough should be fluffy

  12. Line cookie sheets with parchment paper, grease them heavily or spray thoroughly with nonstick cooking spray.

  13. Using a teaspoon from your silverware drawer, drop rounded teaspoons of dough on the baking sheet

  14. Bake in a preheated 375 degree oven for 12 minutes.

  15. 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.

  16. 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.

  17. Makes 2 to 2 1/2 dozen cookie sandwiches.

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