Yield: 48 servings
|1½ cup||Butter; plus|
|2 tablespoons||Butter -; (3 sticks total)|
|1 cup||Granulated sugar|
|1 drop||Yellow food coloring -; (to 2)|
|4 cups||All-purpose flour|
|1 can||Raspberry filling -; (12 oz)|
|\N \N||(such as Solo brand filling)|
|\N \N||Semisweet chocolate chips|
Preheat oven to 375 degrees. Lightly grease cookie sheets or spray with a nonstick cooking spray. Bring all ingredients to room temperature. With an electric mixer on medium speed, beat butter, sugar, salt, vanilla and food coloring until fluffy. With wooden spoon, stir in egg, then milk and, finally, the flour. Dough will be stiff. Place dough in a large (8-inch) pastry bag fitted with large star tip (we used number 4). Squeeze dough onto prepared pans, making large tear drop-shaped strips, about 2½ inches long. Leave 2 inches between cookies. (If a smaller pastry bag is used, more dough must be squeezed out to make the shape. Hold the pastry bag upright and squeeze a drop of dough onto the cookie sheet. Then bring pastry bag sideways and continue piping dough in a straight line -- to resemble an arrow tip and the arrow shaft.) Do not fill the pastry bag too full with dough; it is easier to use if not too full. Try to make all the cookies the same size, for even baking. (It will take a strong hand to squeeze out 96 cookies. We recommend doing this in stages or asking family members to help.) Bake for 10 minutes, or until lightly browned around edges and just set; the tops do not brown. Transfer to racks; let cool completely. When cookies are cool, turn them bottom-side up. Spread raspberry filling on bottom side of half of cookies; top with other cookies, with bottom sides facing filling, to make sandwich cookies. Melt chocolate on top of stove or in microwave oven. Dip large end of each cookie about ½ inch into melted chocolate. Transfer to racks or waxed paper until chocolate sets. Store cookies in refrigerator. Yield: About 4 dozen sandwich cookies.
Thumbprint variation: Put dough in a large pastry bag fitted with large star tip. Drop dough onto greased cookie sheets, holding bag straight up; make an indentation in the center of each drop with finger dipped in flour or cornstarch. Fill each indentation with ¼ to ½ teaspoon jam of choice. Bake as directed. Or: Omit the jam, bake cookies, then, while still warm, press indentation again if needed. Let cookies cool, then fill indentations with melted chocolate.
Tester's notes: Very attractive, chocolate-dipped, raspberry-filled, shortbread cookies. Definitely a special cookie for the holidays. This fancy cookie is worth the effort. You can use jam of your choice instead of Solo filling; Roper recommends raspberry or apricot jam. These cookies freeze well; put waxed paper between layers. If desired, omit the jam and make individual cookies, rather than sandwich cookies.
Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Formatted for MasterCook by Susan Wolfe - swolfe1@...
Converted by MM_Buster v2.0l.