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!
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
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.
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