The Great Cookie Experiment – Raspberry Sandwich Spritz
This is a beautiful cookie. Lovely Cornaby’s raspberry jam sandwiched between two square ridged cookies, the ends dipped in chocolate, then dipped in chocolate sprinkles. This is the kind of thing you make for a wedding, served on a doily with fresh raspberries garnishing the side. It’s also a delicious cookie- raspberries, chocolate, and butter cookie. Yum! It’s also a pain in the behind to make!
I have a cookie press. I won it at a basket auction many years ago. It’s a pretty darn good cookie press for the hand-pressed variety. I don’t use it. It drives me crazy. I struggle to get the mechanism working right, and end up holding the cookie press down, and pushing the plunger down with my chin until it finally clicks into place and produces a spritz cookie. It takes several attempts like this until I can finally get it working correctly. Please note, I am not suggesting at all that the cookie press is in any way defective or inferior to other cookie presses. The problem doesn’t lie with the cookie press. The problem lies with me. I might be cookie press challenged. Hello, I write a cookie blog and cannot use a cookie press. This cookie requires that you use the ribbon disc, and press a long stream of cookie dough, then cut it into 2 inch pieces to make lovely rectangular ridged cookies.
Yeah. In theory this should be easy. In practice this took a LOT longer than it should have because I had to wrestle with the cookie press to get the dough and the plunger working just right. Trying to keep a stream of cookie dough coming out without breaking while using your chin to press down the plunger was just as much fun as beating my head against the counter a dozen times. I DID finally get a system down where I could churn out the cookie dough easily, but it took awhile. I think there may have been swear words.
If you are not cookie press challenged, or if you have a super deluxe battery operated type of cookie press, then you won’t have a problem with this. If you are like me, however, this cookie might be more trouble than it’s worth. Maybe it would be easier to just roll the cookies out and cut them into squares and forget about the cool ridges. Maybe it would be easier to make the ridges with a fork. The cookie IS yummy and pretty, so the decision is yours.
One final note: Make sure you serve these cookies right away. They are much better fresh. After two or three days the jam in the center makes the cookies get a little soggy in the middle, and they aren’t nearly as satisfying.
Raspberry Sandwich Spritz
1 cup butter, softened
¾ cup sugar
1 tsp vanilla
2 ½ cups flour
½ tsp salt
¼ tsp baking powder
1 cup raspberry jam
1 cup semisweet chocolate chips
Chocolate sprinkles (or whatever other color you want if you want to change it up)
Cream butter and sugar. Beat in egg and vanilla. Combine the flour, salt, and baking powder, and gradually add to the creamed mixture. Using a cookie press fitted with a ribbon disc, form dough into long strips on ungreased cookie sheets. Cut into 2 inch pieces. Bake at 375 for 12-15 minutes. Cool. Spread one cookie with jam, and top with another cookie until sandwiches are formed. In a microwave, melt chocolate chips, and stir until smooth. Dip the ends of the cookies in the melted chocolate, then in chocolate sprinkles. Place on waxed paper and let stand until firm. Makes about 2 dozen.