Raspberry sugar sandwich cookies

Prep 45 min
Total 1 hour 35 min
Plus 1 hr chilling time
Makes 24 cookies



1 1/2 cups
all-purpose flour
1/2 tsp
1/4 tsp
1/3 cup
unsalted butter, softened
1/3 cup
granulated sugar
large egg
1 tsp
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


  • 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.

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


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

Chatelaine Cookies: Hamantaschen

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