Spritz Sandwich Cookies Recipes

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SPRITZ SANDWICH COOKIES

I smear my buttery spritz cookies with Biscoff spread, which is a nut butter alternative that's made from ground Biscoff cookies.-Linda Sweet, Cornwall, NY

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 5-1/2 dozen.

Number Of Ingredients 10



Spritz Sandwich Cookies image

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk flour, baking powder and cinnamon; gradually beat into creamed mixture., Using a cookie press fitted with a disk, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with sprinkles. Bake 6-8 minutes or until set (do not brown). Remove from pans to wire racks to cool completely., Spread about 1 teaspoon Biscoff on the bottoms of half of the cookies; top with remaining cookies., Freeze option: Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to press. Prepare and bake cookies as directed.

Nutrition Facts : Calories 90 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 43mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

1-1/2 cups butter, softened
1 cup sugar
1 large egg
2 tablespoons 2% milk
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
Colored sprinkles
2/3 cup Biscoff spread

RASPBERRY SANDWICH SPRITZ

I started baking these Christmas classics when I was a sophomore in high school...and I and still making them now for my grown children and grankids. The combination of jam, buttery shortbread, chocolate and sprinkles adds up to a fancy and festive treat.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 2 dozen.

Number Of Ingredients 10



Raspberry Sandwich Spritz image

Steps:

  • Preheat oven to 375°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, salt and baking powder; gradually beat into creamed mixture., Using a cookie press fitted with a ribbon disk, press long strips onto ungreased baking sheets; cut ends to release from disk. Cut each strip into 2-in. lengths (no need to separate them)., Bake until edges are golden brown, 12-15 minutes. Re-cut cookies if necessary. Remove from pans to wire racks; cool completely., Spread jam on bottoms of half of the cookies; top with remaining cookies. Dip each end of cookies in melted chocolate; allow excess to drip. Dip in sprinkles. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 205 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 119mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

1 cup butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup seedless raspberry jam
1 cup semisweet chocolate chips, melted
Chocolate sprinkles

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