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Berry Cream Sandwich Cookies
Keepsake Cookies
Prep time:
20 minutesBake time:
10 minutes“Served on dessert plates, these pretty-in-pink sandwich cookies dress up a birthday party or afternoon tea. ”
Ingredients
Serves 40
- COOKIES
- 3/4 cup (1 1/2 sticks) butter
- 2/3 cup granulated sugar
- 2 egg yolks
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- FILLING
- 3 cups confectioners’ sugar
- 1 cup (2 sticks) butter
- 12 fresh raspberries
Directions
1
Preheat oven to 350˚F. Line a baking sheet with parchment paper.
2
Cream the butter and sugar in the bowl of a mixer until light and fluffy, about 2 minutes. Add the egg yolks. Mix about 1 minute. Add the flour in three stages, beating well after each addition. Add the vanilla.
3
Place the dough on a floured surface. Roll to about ¼-inch thickness. Cut with a 21/2-inch cookie cutter. Bake for 10 minutes. Move to a wire rack to cool.
4
For the filling, mix the confectioners’ sugar with the butter in the bowl of a mixer until thick and smooth, about 2 minutes. Add the raspberries and mix about 1 minute.
5
When the cookies are completely cool, frost the flat side of half of the cookies, and top with the other half, flat side down.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Roll out the dough to the same thickness all around so the cookies will all bake at the same rate & look their best when filled.
Stretch Your Dollar
Stretch Your Dollar
If fresh raspberries are not in season or too expensive, substitute 2 tablespoons of good, thick raspberry jam with the confectioners’ sugar & butter.
Freezer Friendly
Freezer Friendly
This cookie dough freezes beautifully, actually improving the texture of the cookie. Wrap dough tightly & label. Thaw in the refrigerator before rolling out the dough.
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