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    You are in: Home / Recipes / Raspberry Cream Sandwich Cookies Recipe
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    Raspberry Cream Sandwich Cookies

    Raspberry Cream Sandwich Cookies. Photo by Chef*Lee

    1/1 Photo of Raspberry Cream Sandwich Cookies

    Total Time:

    Prep Time:

    Cook Time:

    53 mins

    45 mins

    8 mins

    grandma2969's Note:

    from Martha Stewart's latest magazine..want to put it here for future reference

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    Units: US | Metric


    1. 1
      Preheat oven to 350*.
    2. 2
      Whisk flour, baking soda, and salt; set aside.
    3. 3
      Mix butter, and 1 1/2 cup gran. sugar, with mixer on medium high speed till pale and fluffy.about 2-3 minutes.
    4. 4
      Add egg, extract and vanilla seeds.mix well till smooth. Reduce speed to low.
    5. 5
      Gradually add flour mixture.Mix till well combined.
    6. 6
      Scoop batter using a 1" ice cream scoop, space about 2" apart on sheets lined with parchment paper.
    7. 7
      Bake cookies 4 minutes. Remove sheets from oven and gently tap baking sheets to flatten cookies---return to oven, switching positions and bake till cookies are set--4-6 minutes more.
    8. 8
      Let cool on parchment paper on wire racks.
    9. 9
      Puree raspberries and remaining 2 tsps sugar in a food processor. Pour mixture through a fine sieve into a small to extract all juice.
    10. 10
      Discard seeds.
    11. 11
      Melt white chocolate in heatproof bowl over simmering water.
    12. 12
      Remove from heat, whisk in cream, in a slow stream.
    13. 13
      Whisk in reserved raspberry mixture. Chill for 30 minutes.
    14. 14
      When cookies are cooled, spread about 1 tsp raspberry cream on undersides of with matching cookie half.
    15. 15
      Store at room temperature in airtight container for up to 2 days.

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    Ratings & Reviews:

    • on July 25, 2008


      These are heaven!!!!!!!!!!!!! Martha Stewart would be proud of me because I used Kerrygold butter, Guirardelli white chocolate and I sifted my dry ingredients very well. These are worth the trouble, believe me!!!! The fresh raspberry creme filling is one of the best things I have ever tasted!!! These cookies bake up great too!! I did one batch the full size with the 1 inch scoop but then I wanted some little ones so I split each scoop in half and I baked them half as long and it totally worked out great!!!! So on the full size cookies, I baked for 4 then 5 minutes. And on my little cookies, I baked for 2 then 2 1/2 minutes. Love, Love, Love these cookies!!!! Thanks for posting!!!!!!!!!!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 08, 2005


      This recipe caught my eye a while back, but I finally decided to make them when I saw the picture of them in a Martha Stewart Holiday Cookie magazine (they looked so pretty, and I love raspberry and white chocolate together). They definitely weren't the most economical cookies I've ever made, but the flavor, WOW! I actually messed up the filling part (I added too many raspberries, so the filling never solidified enough to fill the cookies), but that didn't stop my family from using it as a dip with the cookies. I do recommend slightly underbaking the cookies, or they become quite crisp. I would even consider making just the cookies by themselves. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Raspberry Cream Sandwich Cookies

    Serving Size: 1 (1196 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 128.1
    Calories from Fat 55
    Total Fat 6.1 g
    Saturated Fat 3.7 g
    Cholesterol 18.1 mg
    Sodium 75.9 mg
    Total Carbohydrate 17.3 g
    Dietary Fiber 0.4 g
    Sugars 12.3 g
    Protein 1.2 g

    The following items or measurements are not included:

    vanilla beans

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