Vanilla Santa's Sandwiches

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

Vanilla Santa¿s Sandwiches
Prep Time:
45 mins
Freeze Time:
2 hrs
Bake Time:
8 mins
Cool Time:
10 mins
Total Time:
45 mins
22 large/30 small sandwiches


  • ½ cup butter, softened

  • 1 cup granulated sugar

  • 1 large egg

  • 2 teaspoon vanilla

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • 1 ¾ cup all-purpose flour

  • 1 recipe Raspberry Filling, (recipe below)

Raspberry Filling

  • 2 ounce chopped white chocolate

  • ¼ cup softened butter

  • 2 tablespoon raspberry preserves

  • 1 teaspoon vanilla

  • 3 ½ cup powdered sugar

  • 1 tablespoon whipping cream


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Raspberry Filling

  1. 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.