These are one of my favorite cookies. I make these for every family holiday and parties. They are just delicious and everyone loves them. This recipe is a real keeper. There are a few steps involved, but it so well worth it. This is a professional pastry recipe and I recommend using a scale to measure ingredients. I often double the recipe because they just do not last in my household. They never make it to the cookie jar. You often see these cookies being sold at the supermarkets by the deli section in plastic containers. Well, let me tell you that these are fresh, preservative free and taste ten times better because they are made with real butter. I promise you these will become a family favorite!
Recipe:
Preheat oven to 350 degrees
2 cookie sheet pans, lined with silpat
1 18inch pastry bag with very large star tip
2 dozen cookies
12 oz. unsalted butter
6 oz. granulated sugar
3 oz. confectioner's sugar
4.5 oz. eggs
pinch salt
1 tsp. vanilla extract
1 pound plus 2 oz. cake flour (must use cake flour)
Cream butter and sugar until light and creamy, add confectioner's sugar and continue to cream. Add eggs and beat until light and fluffy in color. Add vanilla, pinch salt and cake flour, cream until well incorporated. Scrape bottom of bowl and make sure the mixture is very well mixed. Put in pastry bag with star tip and pipe 2 inch oblong cookies on to cookie sheet. Bake for about 8 to 10 minutes until very light in color. Cool on rack.
Raspberry SeedlessPreserves
1 large jar of seedless raspberry preserves
Put into blender to blend until there are no clumps. Spread on underside of one cookie and place another cookie on top to form a sandwich.
1 Bag of Dark Chocolate Candy Melts
(I do not have to temper this chocolate and it hardens up very quickly)
1 bowl filled with sprinkles
Melt chocolate and dip the top tip of the sandwich cookie and then dip into sprinkles. Let dry on parchment paper.
Pipped cookie ready for oven
Filled and ready for dipping
Posts
They look absolutely amazing. Why are you never at any of the parties I go to? That's what I want to know. I am definitely missing out :(
ReplyDeleteThey look fantastic and I need one right now! Yum! I always drool every time I come here. Have to add this to my list of must tries because of that raspberry and choc combo!!!
ReplyDeleteHi.. can't wait to try these cookies, they are my all time favorite. Do this have that same dryer coarser texture that they have from the bakeries. this is a very hard cookie to copy because the bakeries always seem to have that dryer more crumbly texture. Thank you for sharing this recipe!!! I will be trying them this week and HAPPY HOLIDAYS!!!
ReplyDeleteHi Fran, not exactly coarser. I know that bakeries make short cuts in their recipes to save money. They use a high ratio shortening that gives a crisper texture. This recipe comes from my days in pastry school. The longer they are left to dry out the better they become. This cookie gets high marks from my friends, family and clients. I hope you will be pleased. Let me know. Don't eat them right out of the oven because that is not the true texture. Let them cool and like I said, "They get better with age". Remember, this is real butter and it does not have all those ingredients that you can't read on the label.
ReplyDeleteHi thanks!!!! I smiled when you said all those ingredients that you can't read, my biggest pet peeve. Especially for someone who reads every label and eats organic. And thanks for the tips.....it is very welcoming to see people share not only their recipes but their tips as well. Thank you again and Happy Happy Holidays!!!!
ReplyDeleteI actually made them yesterday for the Holiday. They are not exactly the same texture like the grocery store ones, but I tasted it today and they are darn good! Don't cover them up with plastic wrap. I put mine in a tray and I lightly cover them with a paper towel. This way they get crisper and the jam gets dry & sticky. I think you will enjoy them. My family loves them.
ReplyDeleteHI.... Made these cookies - delicious thank you so much for sharing. And a Very Happy New Year.
ReplyDeleteI have been looking for a recipe for these cookies for years. Ever since I moved out of Jersey, I haven't been able to find them anywhere. Can't wait to make them, thank you so much!
ReplyDelete