#5 That's My Jam Sandwich Cookies

Ben & Jerry's That's My Jam ice cream is one of the "core" ice creams. There are two different flavored ice cream separated by an additional flavored core. I like this concept because it gives you a variety of options when you eat it, much like this cookie. You can sandwich two raspberry cookies together, two chocolate or just enjoy each individually. The choice is yours.

Tips:

Chameleon cookie - These cookies can play color changing tricks on you. The dough needs to be quite red in order to maintain its color while browning in the oven.

Preservation - Be sure to choose a raspberry preserve that you are apt to use again; if you happen to have leftovers you don't want it taking up space in your refrigerator.

Short cut - If you want to cream the butter, sugars, oil, eggs together first and divide it equally between each dough, this also works.

Oven Temperature: 350 degrees

Prep Time: 15-20 minutes
Cook Time: 10 - 12 minutes

Servings: 2 1/2 - 3 dozen, sandwich cookies

Raspberry Dough:

1 1/4 cups, plus 2 Tablespoons all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, room temperature
1 Tablespoons vegetable oil
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/2 teaspoon raspberry extract

8-10 drops red food coloring

Chocolate Dough:

1 cup all purpose flour

1/4 cups, plus 2 Tablespoons cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, room temperature
1 Tablespoons vegetable oil
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/2 teaspoon vanilla extract

1 1/2 cups raspberry preserves

1 cup semi-sweet chocolate chips (optional)

Directions:

1) Preheat your oven to 350 degrees. Line baking sheets with parchment paper and set aside.

2) Prepare raspberry dough: In a small bowl combine flour, baking soda, and salt. Mix the ingredients to distribute each ingredient evenly. Set this bowl aside.

3) In a medium bowl, cream together butter, vegetable oil, granulated and brown sugar. Add extract, food coloring and  eggs, one at a time.

4) Slowly add dry ingredients to wet ingredients. Mix until all ingredients are combined.

5) Prepare chocolate dough: In a small bowl combine flour, cocoa, powder, baking soda, and salt. Mix the ingredients to distribute each ingredient evenly. Set this bowl aside.

6) In a medium bowl, cream together butter, vegetable oil, granulated and brown sugar. Add vanilla and  eggs, one at a time.

7) Place dough by rounded teaspoons onto  parchment-lined baking sheet 2 inches apart.

8) Bake for 10-12 minutes or until the cookies are lightly browning around the edges and the centers are set.

9) Cool cookies for a few minutes on the pan until transferring onto a cooling rack. Cool completely.

10) For the frosting, cream together the butter and shortening. Add in brown sugar and mix until light and fluffy, about 2-3 minutes.

11) Spread at least 2 teaspoons of raspberry preserves on the flat side of 1 cookie. Top with a second cookie, creating a sandwich.

12) Repeat with remaining frosting and cookies. Store in the refrigerator in an air-tight container.