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Cookies - Butter Cookie Jelly Sandwiches Recipe

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This recipe for Cookies - Butter Cookie Jelly Sandwiches is from Mignella Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb unsalted butter at room temperature (4 sticks)
2 cups granulated sugar
1 egg
3 tsp pure vanilla extract
1 tsp almond extract
4½ cups flour, unsifted
2 cups semi-sweet chocolate chips
1 tsp vegetable shortening
seedless raspberry jam
colored sprinkles
Directions:
Directions:
1. Cream butter and sugar thoroughly; add egg, vanilla and almond extract and mix well. Add flour, mixing only until flour is combined. Preheat oven to 350º. Place cookie dough into a large pastry bag fitted with a large star tube. Holding the pastry bag at a 90º angle pipe 2' size logs onto pieces of aluminum foil cut to fit cookie sheets. Position cookies approximately 1" apart. Bake 10-12 minutes, cookies should still be pale. Repeat using remaining dough. You can bake two cookie sheets at a time, alternating sheets midway through baking time. When done, slide aluminum foil off cookie sheets and leave cookies on foil until cool.

2. When cookies are cool, spread approximately one tsp of jam on bottom of cookie, top with another cookie, trying to match the size as much as possible. Place cookies on waxed paper or foil, cover and leave several hours before proceeding to decorate with chocolate.

3. When ready to decorate, melt chocolate chips with shortening on top of a double broiler (I microwave). When chips are melted, stir well. Dip on end of cookie sandwich into chocolate, then go back to the first few cookies and sprinkle with colored sprinkles. This method prevent the sprinkles from sinking too deep into the melted chocolate.

4. Store in an airtight container one week.

 

 

 

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