Sandwich cookies occupy a large niche among Italian confectionery products. In which versions they just do not bake. Such cookies always look festive like a mini-cake, and it’s preparing in most cases quite simple. First bake cookies, and then smeared with any fillings and fastened in two pieces between by myself. Make one of these sweet sandwiches on based butter cookies. Fasten the two halves of the cookie raspberry jam and dip them half in chocolate icing. Until glaze is not frozen, sprinkle it with a bright decorative sprinkle. So everyday cookies with a minimum of effort turns into tasty and spectacular treat.
Recipe author – Allison Robicelli – pastry chef, culinary writer
Time: 1 hour. 50 minutes Difficulty: easy Quantity: 24 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 300 gr butter at room temperature
- 1.5 tbsp. Sahara
- 1 tsp coarse salt
- 1 tsp vanilla extract
- 2 large eggs
- 3.5 tbsp. flour
- 1 tsp baking powder
- 1 tbsp. raspberry jam
- 3/4 Art. chopped chocolate
- 1 tsp rapeseed oil or vegetable fat
- Decorative multi-colored topping
- Special equipment: pastry bag or press for cookies with a star nozzle
Recipes with similar ingredients: butter, sugar, vanilla extract, eggs, premium flour, raspberry jam, chocolate, margarine, confetti
Recipe preparation:
- Preheat the oven to 190 ° C.
- Beat butter together with a mixer at medium speed, sugar and salt until very lush, about 4 minutes. Add vanilla and eggs and continue to beat thoroughly for another 4 minutes, scraping off the mass from the walls of the bowl. Reduce mixer speed to low and add flour and baking powder, kneading the dough.
- Put the dough in a pastry bag or cookie press with nozzle star. Place cookies on an ungreased baking sheet at a distance of at least 2.5 cm. Put in the freezer for 5 minutes (this will help maintain the shape of the cookies when baking).
- Bake 15 minutes until golden brown. Cool on baking sheets for 3 minutes, then transfer cookies to a wire rack for full cooling down. Lubricate half of the cookies with 0.5 tsp. jam, then cover with the remaining cookies to make sandwiches. Put them in the freezer for 5 minutes to freeze the jam while you make chocolate.
- In a microwave mug, mix chocolate and vegetable butter. Heat at intervals of 30 seconds, periodically stirring the chocolate to completely melt. Sprinkle on a plate colored sprinkles.
- Working quickly, dip the cookies half in chocolate, then roll in topping. Put the finished cookies on a baking sheet, coated with wax or parchment paper to make chocolate completely frozen. Cookies can be stored in an airtight container. about 1 week.
