INGREDIENTS

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. (It will take a strong hand to
squeeze out 96 cookies. We recommend doing this in stages or asking family
members to help.) 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. Yield: About 4
dozen sandwich cookies.
Thumbprint variation: Put dough in a large pastry bag fitted with large
star tip. Drop dough onto greased cookie sheets, holding bag straight up;
make an indentation in the center of each drop with finger dipped in flour
or cornstarch. Fill each indentation with 1/4 to 1/2 teaspoon jam of
choice. Bake as directed. Or: Omit the jam, bake cookies, then, while still
warm, press indentation again if needed. Let cookies cool, then fill
indentations with melted chocolate.
Tester's notes: Very attractive, chocolate-dipped, raspberry-filled,
shortbread cookies. Definitely a special cookie for the holidays. This
fancy cookie is worth the effort. You can use jam of your choice instead of
Solo filling; Roper recommends raspberry or apricot jam. These cookies
freeze well; put waxed paper between layers. If desired, omit the jam and
make individual cookies, rather than sandwich cookies.
Recipe Source: St. Louis Post-Dispatch - 12-07-1998
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.

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