Raspberry Cream Sandwiches Recipes

RASPBERRY CREAM SANDWICH COOKIES

Steps:

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

OPEN FACED RASPBERRY CREAM SANDWICH

Steps:

• Spread cream cheese on each of 4 pound cake slices. Spread raspberry jam over cream cheese. Serve immediately.

RASPBERRY CREAM SANDWICHES

Steps:

• Preheat oven to 350°F. Make cookies: Whisk together flour, baking soda, and salt. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Add egg, vanilla extract, and vanilla seeds; reserve bean for another use. Mix until smooth. Reduce speed to low; gradually mix in flour mixture.
• Using a 1-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake, rotating sheets halfway through until golden and just set, 8 to 10 minutes. Let cool on parchment on wire racks.
• Make filling: Puree raspberries and sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds.
• Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow, steady stream. Add reserved raspberry mixture; slowly whisk until pale, about 3 minutes. Refrigerate 30 minutes.
• Assemble cookies: Spread 1 tablespoon filling onto the bottom of one cookie; sandwich with another. Repeat. Cookies can be refrigerated between layers of parchment in airtight containers at room temperature up to 2 days.

RASPBERRY CREAM SHORTBREAD SANDWICH COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir 1 cup butter and 1/2 cup powdered sugar until well blended. Stir in flour and salt until well mixed. If necessary, knead with hands to form a soft dough.
• On floured surface, roll dough 1/4 inch thick. Cut with 1 3/4-inch round or scalloped cookie cutter. Place 1/2 inch apart on ungreased cookie sheets. Using 3/4- to 1-inch round or scalloped cookie cutters, cut out and set aside centers of half of the cookies.
• Bake 13 to 15 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• Meanwhile, in large bowl, beat marshmallow creme and 1/3 cup butter with electric mixer on medium speed until well blended. Beat in 2/3 cup powdered sugar on low speed until fluffy and creamy.
• Spread about 1 1/2 teaspoons frosting on bottom of each whole cookie; top with 1/2 teaspoon preserves. Top with remaining cookies with centers cut out, bottom sides down.