Decadent Raspberry Cream Sandwich Cookies
Indulge in the delightful harmony of flavors and textures with these Decadent Raspberry Cream Sandwich Cookies. The rich, buttery wafers are perfectly balanced with a luscious raspberry cream filling, making them an ideal treat for any occasion. Perfect for sharing at gatherings or simply savoring with a cup of tea, these cookies feature a wonderful blend of almond and raspberry, complimented by a light and tender crumb. Easy to make and irresistibly delicious, these cookies will surely impress your family and friends.
N/A
Servings
68
Calories
7
Ingredients
Ingredients
White Lily® All Purpose Flour
2 1/3 cups (none)
Butter
1 1/2 cups, softened (divided) (softened)
Heavy Cream
1/3 cup (none)
Granulated Sugar
1/4 cup (none)
Powdered Sugar
1 1/2 cups (none)
Almond Extract
1/2 teaspoon (none)
Smucker's® Red Raspberry Preserves
2 tablespoons (none)
Instructions
1
In a large mixing bowl, combine the White Lily® All Purpose Flour, 1 cup of softened butter, and heavy cream. Mix until the ingredients are well incorporated into a dough.
2
Divide the dough into three equal portions and shape each into a flattened ball. Wrap each ball in plastic wrap and refrigerate for about 1 hour to firm up.
3
Preheat your oven to 375 degrees F (190 degrees C). Prepare a sheet of wax paper by covering it with granulated sugar for coating the cookies.
4
On a floured pastry cloth, roll out one portion of chilled dough to a thickness of about 1/8 to 1/4 inch. Ensure not to roll it too thin, as this can affect the texture.
5
Use a 1 1/2-inch cookie cutter to cut out shapes. Place the cut cookies on the prepared wax paper, turning them to coat both sides with sugar. Transfer the cookies to an ungreased baking sheet, spacing them about 1 inch apart. Use a fork to pierce each cookie 3 or 4 times for decoration and to help them bake evenly.
6
Bake the cookies in the preheated oven for 7 to 9 minutes or until the edges turn a light golden brown. Remove them from the oven and allow cooling on a wire rack.
7
While the cookies are cooling, prepare the raspberry cream filling. In a medium mixing bowl, beat the remaining 1/2 cup of softened butter, powdered sugar, and almond extract together using an electric mixer on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
8
Gently stir in the Smucker's® Red Raspberry Preserves, creating a beautiful swirled effect in the cream filling.
9
When the cookies are completely cooled, assemble your sandwich cookies by spreading about 1 teaspoon of the raspberry cream filling between two cookies. Serve immediately or store in an airtight container for later enjoyment.
Nutrition Information
5.5g
Fat
5.5g
Carbs
0.4g
Protein
2.6g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Raspberry Cream Sandwich Cookies?
These are buttery wafer cookies made with almond extract and raspberry preserves, featuring a luscious cream filling.
What type of flour is recommended for this recipe?
The recipe specifies White Lily All Purpose Flour for the dough.
How much butter is needed in total?
The recipe requires 1 1/2 cups of softened butter, divided between the cookie dough and the filling.
Is there heavy cream in the cookies?
Yes, 1/3 cup of heavy cream is used to help form the cookie dough.
What is the oven temperature for baking?
The oven should be preheated to 375 degrees F (190 degrees C).
How long do the cookies need to bake?
Bake the cookies for 7 to 9 minutes or until the edges are light golden brown.
Do I need to chill the dough?
Yes, the dough should be refrigerated for about 1 hour to firm up before rolling.
How thick should I roll the cookie dough?
The dough should be rolled to a thickness of about 1/8 to 1/4 inch.
What size cookie cutter is best for these sandwiches?
A 1 1/2-inch cookie cutter is recommended for cutting out the shapes.
How are the cookies coated with sugar?
Place the cut cookies on wax paper covered with granulated sugar and turn them to coat both sides before baking.
Why should I pierce the cookies with a fork?
Piercing the cookies 3 or 4 times serves as decoration and helps them bake evenly.
What ingredients are in the raspberry cream filling?
The filling consists of softened butter, powdered sugar, almond extract, and red raspberry preserves.
How do I achieve a swirled effect in the filling?
Gently stir in the red raspberry preserves into the cream mixture rather than mixing them completely.
How much filling goes into each sandwich cookie?
Spread approximately 1 teaspoon of the raspberry cream filling between two cooled cookies.
How many calories are in one cookie?
Each cookie contains 68 calories.
What is the fat content per serving?
Each cookie contains 5.5g of fat.
How many carbohydrates are in these cookies?
There are 5.5g of carbohydrates per cookie.
What is the sugar content of one sandwich cookie?
Each cookie has 2.6g of sugar.
What extract is used for flavoring?
Almond extract is used to provide a wonderful flavor profile to the filling.
How should the cookies be stored?
The cookies should be stored in an airtight container.
How many ingredients are required for this recipe?
The recipe requires 7 main ingredients.
Which brand of preserves is suggested?
The recipe suggests using Smucker's Red Raspberry Preserves.
How do I prepare the dough for chilling?
Divide the dough into three equal portions and shape each into a flattened ball before wrapping in plastic wrap.
What should I use to roll out the dough?
A floured pastry cloth is recommended for rolling out the dough.
Do I need to grease the baking sheet?
No, the cookies should be placed on an ungreased baking sheet.
How long should I beat the filling?
Beat the butter, powdered sugar, and almond extract for about 2 to 3 minutes until light and fluffy.
Can these cookies be served immediately?
Yes, they can be served immediately after assembly.
What is the protein content?
There is 0.4g of protein per cookie.
Is the dough sweet?
The dough itself contains no sugar; the sweetness comes from the sugar coating and the cream filling.
What makes the crumb tender?
The combination of White Lily flour, butter, and heavy cream creates a light and tender crumb.