Ingredients:
- 1 1/2 cups butter
- 2 tablespoons butter
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 1 to 2 drops yellow food coloring
- 1 egg
- 1/2 cup milk
- 4 cups all-purpose flour
- 1 12-ounce can raspberry filling (ie. Solo filling), or raspberry jam
- semi-sweet chocolate chips
Cooking Instructions :
- Preheat oven to 375 degrees.
- Lightly grease cookie sheets or spray with a nonstick cooking spray.
- Bring all ingredients to room temperature.
- With an electric mixer on medium speed, beat butter, sugar, salt, vanilla and food coloring until fluffy.
- With wooden spoon, stir in egg, then milk and, finally, the flour. Dough will be stiff.
- Place dough in a large (8-inch) pastry bag fitted with large star tip (we used number 4).
- Squeeze dough onto prepared pans, making large tear drop-shaped strips, about 2 1/2 inches long.
- Leave 2 inches between cookies. (If a smaller pastry bag is used, more dough must be squeezed out to make the shape.
- Hold the pastry bag upright and squeeze a drop of dough onto the cookie sheet.
- Then bring pastry bag sideways and continue piping dough in a straight line -- to resemble an arrow tip and the arrow shaft.)
- Do not fill the pastry bag too full with dough; it is easier to use if not too full.
- Try to make all the cookies the same size, for even baking.
- Bake for 10 minutes, or until lightly browned around edges and just set; the tops do not
- brown.
- Transfer to racks; let cool completely. When cookies are cool, turn them bottom-side up.
- Spread raspberry filling on bottom side of half of cookies; top with other cookies, with bottom sides facing filling, to make sandwich cookies.
- Melt chocolate on top of stove or in microwave oven.
- Dip large end of each cookie about 1/2 inch into melted chocolate.
- Transfer to racks or waxed paper until chocolate sets. Store cookies in refrigerator.
