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FRAMBOISES SCHNITTEN

Sandwich Cookies with Raspberry Jam Filling

March 22, 2006

Swiss style sandwich cookies. Originally, they are made by baking a stack of two sheets of dough with raspberry pulps in between. In this recipe, however, we can simply bake two kinds of cookie sheets, then sandwich in jam between them. You can also substitute the raspberry jam with blueberry jam.

●Preparation Tip

●Chopped Chocolate Cookie Dough
Photo #1 Photo #2 Photo #3	Allow butter to soften at room temperature. Cream together the butter and sugar in a bowl. (Photo #1) Stir in egg and blend until the mixture emulsifies. (Photo #2) Add sifted flour and blend. Fold in chopped chocolate and mix. Press the dough together to form one clump. Wrap the dough in plastic wrap and refrigerate for about half an hour. (Photo #3) With a rolling pin, roll out the dough to 3mm-5mm thick, into a 15cm X 20cm rectangle. Cut into 2cm X 5cm bars. Bake in a preheated oven at 180 °C (356 °F) for 8 to 10 minutes.
●Almond Cookie Dough
Photo #1 Photo #2 Photo #3 Photo #4 Photo #5	Allow butter to soften at room temperature. Cream together the butter and sugar in a bowl. (Photo #1) Stir in beaten egg and blend until the mixture emulsifies. (Photo #2) Add sifted flour/almond powder and blend. Press the dough together to form one clump. Wrap the dough in plastic wrap and refrigerate for about half an hour. (Photo #3) With a rolling pin, roll out the dough to 3mm-5mm thick, into a 15cm X 20cm rectangle. (Photo #4) Cut into 2cm X 5cm bars. (Photo #5) Bake in a preheated oven at 180 °C (356 °F) for about 10 minutes.
●Filling
Photo #1	After cooling, sandwich in raspberry jam between the two kinds of cookies. (Photo #1)