Vanilla Santa's Sandwiches

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

    By
    BHG Test Kitchen
    BHG Test Kitchen

    The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen.

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    Updated on August 8, 2016
    Vanilla Santa¿s Sandwiches
    Prep Time:
    45 mins
    Freeze Time:
    2 hrs
    Bake Time:
    8 mins
    Cool Time:
    10 mins
    Total Time:
    45 mins
    Yield:
    22 large/30 small sandwiches

    Ingredients

    • 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

    Directions

    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.