Ingredients
Butter 1 cups
Butter 2 tablespoons
Sugar (granulated) 1 cup
Salt teaspoon
Vanilla 2 teaspoons
Yellow food colouring 1 or 2 drops
Egg (medium) 1 number
Milk cup
Flour (all-purpose) 4 cups
Raspberry jam or raspberry filling (solo filling) one 12-ounce can
Chocolate chips (semi-sweet)
Method of Preparation
Heat the oven and bring the temperature to 375 degrees. Keep ready cookie sheets either with lightly greased or sprayed with non-stick cooking spray. Ensure that the all the ingredients are at room temperature.
Take ingredients butter, sugar salt, vanilla and food colouring in a bowl and beat with an electric mixer till the mixture is fluffy. First add egg and stir with wooden spoon. Then add milk and finally flour and stir well to make the dough.
After ensuring that the dough is stiff, keep the dough in a large pastry bag (approximately 8 inches) fitted with large star tip (the number 4 tip might do well). Now squeeze dough over the prepared pans. Make large tear-drop shaped strips, about 2 1/2 inches long and leave a space of 2 inches between cookies.
In case you use a smaller bag more of the dough has to be squeezed out to make the desired shape. By holding the pastry bag in erect position, you can squeeze one drop of dough over the cookie sheet.
Then after turning the pastry bag sideways continue squeezing the dough in a straight line so as to resemble an arrow tip and the arrow shaft. For easier squeezing, never fill the pastry bag to its fullest capacity.
You will be able to squeeze out the dough more easily only when the pastry bad in not full with dough. Make all the cookies of same size as far as possible so as to get an even baking.
Bake for 10 minutes, or till the edges become light brown and cookies are set. The cookies will get set even without the tops getting brown colour. Remove and transfer to racks for complete cooling.
After the cookies are cooled, turn them over with the bottom sides up. Now spread raspberry filling on bottom side for 50 percent of the cookies and use the rest of the cookies for topping the cookies with spreads to make sandwich cookies. Note to top the cookies with the bottom portion facing the spread of other cookie.
Now use microwave oven or stovetop for melting the chocolate. Dip large end of each cookie up to half an inch into melted chocolate and transfer to racks or waxed paper and allow time for the chocolate to set.
Store cookies in refrigerator.
Servings: 48