Butter Cookie Jelly Sandwiches

"Rich butter filled with raspberry jam, dipped in chocolate. The cookies are soft, buttery rich and sweet and pretty too!"
 
Download
photo by Joanne117 photo by Joanne117
photo by Joanne117
Ready In:
1hr 30mins
Ingredients:
10
Yields:
5 dozen
Advertisement

ingredients

Advertisement

directions

  • Cream butter and sugar thoroughly; add egg, vanilla and almond extract and mix well. Add flour, mixing only until flour is combined. Preheat oven to 350 degrees. Place cookie dough into a large pastry bag fitted with a large star tube. Holding the pastry bag at a 90 degree angle, pipe 2" size logs onto pieces of aluminum foil cut to fit cookie sheets. Position cookies approximately 1" apart. Bake 10 to 12 minutes, cookies should still be pale. Repeat, using remaining dough. You can bake two cookies sheets at a time, alternating sheets midway through baking time. When done, slide aluminum foil off cookie sheets and leave cookies on foil until cool.
  • When cookies are cool, spread approximately one teaspoon of jam on bottom of cookie, top with another cookie, trying to match the size as much as possible. Place cookies on waxed paper or foil, cover and leave several hours before proceeding to decorate with chocolate.
  • When ready to decorate, melt chocolate chips with shortening on top of a double boiler, or place in a small crockpot. When chips are melted, stir well. Dip one end of cookie sandwich into chocolate, scrape extra chocolate off the bottom of the cookie, and place on rack; continue to dip some cookies, then go back to the first few cookies, and sprinkle with colored sprinkles. This method prevents the sprinkles from sinking too deep into the melted chocolate.
  • Store in an airtight container one week.

Questions & Replies

default avatar
  1. annsalsava
    i made this recipe twice and twice they flatten when baked i refreigerated them for 30 min but it didnt make a difference.what did i do wrong .im so upset
     
Advertisement

Reviews

  1. ashlynn08
    These were delicious cookies. I did not have the almond extract so I just used all vanilla and it still turned out good. I used raspberry jam and also tryed apricot jam. Dipped the ends in chocolate sprinkles and mini chocolate chips. Thanks so much for posting!
     
  2. Italian_mama
    I made these today...it was time consuming, but well worth it!!! Everybody loved them!! I used butter instead of shortening with the chocolate chips, I also just sprayed cookie sheets instead of foil. It is a very very rich cookie, but oh so good!! :)~
     
  3. Pamplemoussee
    These look great. I'm going to try them this Christmas. Btw, in your description is says, "Rich butter filled with..." and I think you mean, "Rich butter cookies filled with..." That would be strange if you filled butter with something and served it as a cookie.
     
Advertisement

Tweaks

  1. Lisa P.
    WAY too much flour!! Wouldn't pipe and I had to add another egg. What a disaster. I wanted to make a quick and super easy cookie and it turned out to be more work than I wanted to do.
     
  2. Italian_mama
    I made these today...it was time consuming, but well worth it!!! Everybody loved them!! I used butter instead of shortening with the chocolate chips, I also just sprayed cookie sheets instead of foil. It is a very very rich cookie, but oh so good!! :)~
     

RECIPE SUBMITTED BY

I live in Long Island, New York with my husband of 31 years, my son, daughter and 8 year old granddaugher. I love animals, have two dogs and a cat. I love to cook and bake. I love photography/computers and have been trying to start my own business creating slideshows from photographs. I work full time as an Executive Assistant.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes