These Raspberry Vanilla Creme Sandwich Cookies are one of those recipes that my husband has been begging me to make for years now. When we were first married there was a store brand cookie that had all these flavors. They were some of our favorites. We haven’t been able to find them in a long time. Thus, the begging from the husband. And, as usual, it took someone else to get me motivated. Poor guy.
I was bringing treats to a friend’s baby shower and raspberry is one of her favorite flavors. My first thought was of the many wonderful recipes Janelle has posted involving raspberries, because that’s one of her favorites too.
My husband’s first thought was these cookies. So, I gave in and gave them a try.
They take a bit more effort than most of my cookies. The dough needs to chill and then there is the whole rolling out and cutting part. If you make the dough the day before, it’s not a big deal though. And let me tell you: totally worth it!
They were a definite hit at the shower and at home! They got a little dance out of my husband (a sure sign he likes something) and the kids, of course, wished that Dad hadn’t eaten so many.
- 2/3 cup butter, softened
- 1/4 cup sugar
- 1/4 cup brown sugar
- 2 tablespoons dark corn syrup
- 1/4 teaspoon salt
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/3 cup seedless raspberry jam, for filling
- 1/3 cup butter, softened
- 2 cups powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- Cream butter in large bowl until light and smooth.
- Add sugars, corn syrup and salt and beat until pale and fluffy.
- Add egg and mix until well blended, then mix in vanilla.
- Add flour and mix until combined.
- Form dough into a ball and divide in half. Flatten each ball into a disk and wrap each one separately in plastic wrap and chill at least 1 hour, or up to 2 days
- When ready to make cookies, preheat oven to 350 degrees F.
- Line cookie sheets with parchment paper and set aside.
- Carefully roll dough out, one disk at a time, to about 1/8 inch thickness.
- Use a cookie cutter to cut out the cookies and place them 1 inch apart on the prepared baking sheets.
- Continue to gather the scraps and re-roll and cut out more cookies until all the dough has been used, but if the dough gets too soft, place it in the freezer for about 5 minutes.
- Very gently press with your finger or thumb to make an indentation in the middle of half of your cookies.
- Using a baby spoon or a 1/4 teaspoon measuring spoon, measure out raspberry jam into each indentation. Carefully spread to fill the indentation.
- Bake one sheet at a time for about 9-11 minutes.
- Allow to cool on baking sheets for 5 minutes then transfer to cooling racks to cool completely before frosting.
- Beat butter in stand mixer or with handheld mixer for about 1 minute, until creamy.
- Add powdered sugar and mix for 1-2 minutes, scraping down the sides as needed.
- Pour in heavy cream and vanilla, and mix on high for 3-4 minutes or until fluffy.
- Add a bit more cream or powdered sugar as needed for consistency, but you want it to be on the thicker side so it doesn't ooze out of the cookies.
- Spread 1 1/2 teaspoons of creme filling on the bottom of the plain cookies, then top with a raspberry cookie, making a sandwich.
These cookies require the dough to chill for at least an hour so make sure you've planned enough time! The dough can be made the day before, or even 2 days before to make things easier! They're a bit more work, but totally worth it!
Cookie dough adapted from [Erren’s Kitchen|http://www.errenskitchen.com/homemade-golden-oreos/]
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