Delicious Christmas - Flaming Arrows

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.
Note: Makes about 48


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