“Two butter cookies made with walnuts, glued together with a layer of raspberry jam, dipped in chocolate, and covered with sprinkles, this sandwich cookie reminds me of the ones I had growing up in New York City. Most of this recipe is optional or interchangeable. Chocolate can be used in place of jam. The cookies can be made with chocolate chips, other nuts, or some mix instead of walnuts. You can really use any kind of chocolate you like, and so on...”
READY IN:
33mins
YIELD:
20-30 sandwich cookies
UNITS:
US

Ingredients Nutrition

  • 1 cup softened butter
  • 34 cup granulated sugar
  • 14 teaspoon salt
  • 1 12 teaspoons vanilla extract
  • 2 cups flour
  • 1 cup finely chopped walnuts (or pecans, chocolate chips, etc.)
  • 10 ounces semisweet baking chocolate
  • 34 cup seedless raspberry jam (Preferably a brand without corn syrup)
  • 12 cup chocolate sprinkles

Directions

  1. Preheat oven to 325°F.
  2. Cream together butter, sugar, and salt.
  3. Mix in vanilla extract, then flour.
  4. If using chocolate nuts, or other, mix these in next.
  5. Prepare a baking sheet with parchment paper.
  6. Shape cookie dough into flat discs, arrange 2" apart on baking sheet, then bake 12 minute
  7. Optional: If not using chocolate chips, nuts, or other fillings, edges may be kinda flat and bubbly. They can be trimmed with a cookie cutter about 15 minutes after being removed from the oven. (At this point, they should be cool enough to work with, and still soft enough not to crumble apart. ).
  8. When all cookies are baked and cooled, prepare a cold baking sheet with parchment paper.
  9. Place chocolate in a double boiler, and set to melt on low. Stir occasionally. You can start out with 4 oz, and add more as needed.
  10. While chocolate is melting, use a small spatula or butter knife to smear a thin layer of jam on the bottom of a cookie.
  11. Place the bottom of another cookie over the layer of jam, and press the two cookies together.
  12. Lay the double cookie on the baking sheet, then repeat this process to assemble the rest.
  13. Once all the double cookies are assembled, dip each pair in melted chocolate. Lay each dipped cookie back on the baking sheet, and immediately pour sprinkles over the melted chocolate before picking up the next cookie.
  14. When all cookies have been assembled, leave in the refrigerator or freezer about one hour 1 to harden the chocolate coating.

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