• 3 Ratings

This sandwich cookie recipe has a fruity kick with a raspberry icing filling.

Source: Better Homes and Gardens
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Vanilla Santa's Sandwiches

Ingredients

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Directions

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  • Line two baking sheets with parchment paper; set aside. In large mixing bowl beat butter on medium 30 seconds. Add sugar; beat well. Beat in egg, vanilla, baking soda, and salt. Beat in as much flour as you can; stir in remaining by hand.

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  • Divide dough in half. Shape each half in a 7-inch log about 1-1/2 inches in diameter. (For small cookies, shape dough in 10-inch logs about 1 inch in diameter). Wrap in plastic wrap or waxed paper. Freeze 2 to 3 hours or until firm enough to slice.

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  • Heat oven to 350 degrees F. Cut logs in 1/4-inch slices. Place 1 inch apart on prepared baking sheets. Bake 8 to 10 minutes or just until edges and tops of cookies are firm. Transfer to wire rack; cool completely.

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  • Spread the flat side of half the large cookies with 1 tablespoon Raspberry Filling (use 2 teaspoons filling for small cookies). Top with remaining cookies, flat sides to filling. Makes 22 large/30 small sandwiches.

Nutrition Facts (Vanilla Santa's Sandwiches)

194 calories; 8 g total fat; 5 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 29 mg cholesterol; 92 mg sodium. 16 mg potassium; 31 g carbohydrates; 0 g fiber; 30 g sugar; 1 g protein; 0 g trans fatty acid; 243 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

Raspberry Filling

Ingredients

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Directions

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  • In small saucepan melt white chocolate over medium-low heat; cool. Meanwhile, in large mixing bowl beat butter until creamy. Beat in raspberry preserves and vanilla. Gradually beat in powdered sugar and cooled white chocolate. Add whipping cream until spreadable.

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Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0