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. Learn about BHG's Editorial Process Updated on August 8, 2016 Print Rate It Share Share Tweet Pin Email 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 Jump to Nutrition Facts 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 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. 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. 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. 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 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. Rate it Print Nutrition Facts (per serving) 194 Calories 8g Fat 31g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 194 % Daily Value * Total Fat 8g 10% Saturated Fat 5g 25% Cholesterol 29mg 10% Sodium 92mg 4% Total Carbohydrate 31g 11% Total Sugars 30g Protein 1g Calcium 10.1mg 1% Potassium 16mg 0% Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.