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
1/2 cup milk
4 cups all-purpose flour
1 12-ounce can raspberry filling (ie. Solo filling), or raspberry jam
semi-sweet chocolate chips
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.
Source: St. Louis Post-Dispatch - 12/07/98
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