Raspberry sugar sandwich cookies

29

PREP TIME

45 min

TOTAL TIME

1 h 35 min

Makes

24 cookies

* PLUS 1 hr chilling time
Raspberry sugar sandwich cookies

Photo, Erik Putz.


Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup unsalted butter , softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla
  • 170 g finely chopped white chocolate
  • 43 g finely chopped cacao butter
  • 1/4 tsp red gel food colouring , such as Christmas red
  • 1 1/2 tbsp pink peppercorns , finely crushed, divided
  • 1/3 cup seedless raspberry jam
  • 1 tsp balsamic vinegar

Instructions

  • STIR flour with baking powder and salt in a medium bowl. Using an electric mixer on medium-high, beat butter with sugar in a large bowl for 2 min. Beat in egg, scraping down side of bowl as needed. Beat in vanilla, then reduce speed to low and gradually beat in flour mixture until just combined.
  • DIVIDE dough into 2 portions. Shape each into a ball, flattening slightly into a disc. Wrap separately with plastic wrap and refrigerate until firm, at least 1 hr or up to 1 week.
  • POSITION rack in centre of oven, then preheat to 350F. Line 2 baking sheets with parchment paper. Remove 1 disc from refrigerator and let sit for 5 min. Roll to 1/8 -in. thickness on a lightly floured surface. Cut out shapes with a 1 3/4-in. fluted square (or square) cookie cutter. Arrange on prepared baking sheets, 1/2 in. apart. Bake until cookies are golden, 9 to 11 min. Let cookies cool on sheets for 1 min, then transfer to a wire rack to cool completely. Repeat with remaining dough, chilling scraps as needed.
  • FLIP over parchment paper on baking sheets. Temper chocolate and cacao butter. Stir food colouring into chocolate until combined. Dip half of a cookie into chocolate diagonally. Shake off excess. Lay on prepared sheets. Sprinkle chocolate side of cookie with a pinch 
of peppercorns; repeat 
with remaining cookies. 
Let stand until chocolate 
is firm, about 30 min.
  • STIR jam with vinegar and remaining peppercorns. Spread half batch of cookies with about 1/2 tsp jam mixture, then sandwich with remaining cookies.

Chatelaine Cookies: Hamantaschen

Nutrition (per serving)

  • Calories
  • 115,
  • Protein
  • 2 g,
  • Carbohydrates
  • 14 g,
  • Fat
  • 6 g,
  • Sodium
  • 39 mg.

Kitchen Tip: Sandwiched cookies will start to soften after 2 days in a covered container. Store plain sugar cookies in a covered container up to 1 week, or freeze up to 1 month. Decorate with chocolate and sandwich with jam the night before serving for best results.

  • Visit our Holiday Cookies page for 160 recipes