New This Month

Raspberry Jam Ganache Sandwich Cookies

  • Yield: Makes 22

Source: Martha Stewart Weddings, Summer 2012


For the Cookies

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups raspberries, halved

For the Raspberry Ganache

  • 8 ounces white chocolate
  • 1/2 cup raspberry jam
  • 2 1/2 tablespoons heavy cream


  1. Make the cookies: Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt; set aside.

  2. Beat butter and sugar with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla; beat until smooth. Reduce speed to low and gradually beat in flour mixture.

  3. Scoop batter using a flat (not mounded) 1-inch ice cream scoop; space 2 inches apart on parchment-lined baking sheets. Bake about 12 minutes, or until golden brown.

  4. Make the ganache: Place chocolate in a heatproof bowl and set over a pot of simmering water on low heat. Stir chocolate until melted. Remove from heat, and whisk in jam and heavy cream. Cover and chill 2 hours, or until cold. Transfer ganache to a piping bag fitted with a 1/4-inch star tip (such as Ateco #19). Pipe 2 teaspoons ganache on the outside edge of each cookie. Fill the center of the cookie with 2 to 3 raspberry halves. Sandwich with another cookie.

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